Peach-Berry Upside-Down Cake Recipe

Name: Peach-Berry Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons butter, softened and divided; 3 tablespoons brown sugar; 1 peach, peeled, pitted, and thinly sliced; 1/2 cup blueberries; 1/4 cup raspberries; 3/4 cup granulated sugar; 1 teaspoon grated lemon rind; 1 tablespoon fresh lemon juice; 2 large egg whites; 1 large egg; 1 1/3 cups all-purpose flour (about 6 ounces); 3/4 teaspoon baking powder; 1/2 teaspoon baking soda; 1/8 teaspoon salt; 2/3 cup low-fat buttermilk

Servings: persons

5 tablespoons butter, softened and divided
3 tablespoons brown sugar
1 peach, peeled, pitted, and thinly sliced
1/2 cup blueberries
1/4 cup raspberries
3/4 cup granulated sugar
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
2 large egg whites
1 large egg
1 1/3 cups all-purpose flour (about 6 ounces)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2/3 cup low-fat buttermilk

1
Preheat oven to 350u00b0.
2
Melt 1 tablespoon butter in a 10-inch cast-iron skillet over medium heat; sprinkle brown sugar evenly in pan. Remove from heat. Arrange peach slices in a circle in center of pan; scatter blueberries and raspberries evenly around peach slices. Set aside.
3
Place remaining 1/4 cup butter and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended. Add rind, juice, egg whites, and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
4
Carefully spoon batter over fruit mixture. Bake at 350u00b0 for 35 minutes or until a wooden pick inserted in the center comes out clean. Run a knife around the edges of pan. Cool cake completely in pan on a wire rack. Place a plate upside down over skillet; carefully invert onto plate.

850

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 tablespoons butter, softened and divided, 3 tablespoons brown sugar, 1 peach, peeled, pitted, and thinly sliced, 1/2 cup blueberries, and more.

Yes, Peach-Berry Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peach-Berry Upside-Down Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions