This peach raspberry upside down cake features a moist layer of vanilla cake that reveals a juicy peach and raspberry topping once it is inverted from the pan.
I said I wouldn’t be missing any blog posts during my vacation. And I didn’t! What I didn’t know is that on the day we were returning from Hawaii, my dad would be rushed off in an ambulance needing emergency surgery. The next 2 weeks went by in a blur of hospital stays and running errands while staying at my parents house to watch over their dog, Parker.
Long story short, everyone is back in their homes now doing well and getting back into their usual routines. Which for me means that I can get back in my kitchen and back to creating yummy desserts to share with you here! It felt so good this weekend to be thinking up new recipe ideas and mixing up batters. I spent most of my day Saturday in the kitchen! Along with this beautiful peach raspberry upside down cake, I prepped all of my breakfasts and lunches to eat throughout the week!
Now lets get to the real point of this post this deliciously juicy peach raspberry upside down cake! Isn’t all that fruit pretty? Whoever invented the upside down cake was a genius! You put everything into one pan, pop it in the oven and within the hour you have a totally complete cake! No time spent filling the layers and frosting it, yet this cake is packed with flavor! I loved the cake recipe from these cupcakes so much, that I modified it for this cake. The butter and juice from the fruit also seeps into the cake when you turn it out of the pan keeping this cake perfectly moist for days, if it lasts that long!
- ½ cup butter, melted
- ½ cup brown sugar
- 15 oz can sliced peaches
- ½ cup fresh raspberries
- 1 cup flour
- 1 tablespoon baking soda
- ¾ cup sugar
- ¼ teaspoon salt
- 2 eggs, lightly beaten
- ¼ cup vegetable oil
- ½ cup milk
- Preheat the oven to 350 degrees. Melt butter and pour into the bottom of an 8 inch cake pan. Sprinkle brown sugar evenly over butter.
- Arrange peach slices and raspberries in the pan. I cut the peach slices in half because they were too thick.
- In a mixing bowl, whisk together flour, baking powder, sugar, and salt. Then mix in eggs, oil, and milk.
- Pour the batter over the fruit and butter. Bake for 50 minutes or until a toothpick inserted in the center comes out clean.