Peach-Blueberry Upside-Down Cake
Makes: 8 servings
Blueberry cake topped with candied peaches that will turn your wold upside down.
Ingredients:
- ¼ cup light brown sugar
- 2 cups (about 3 large) fresh peaches, sliced
- ¾ cup blueberries, fresh or frozen
- 1 tbsp crystallized ginger, finely chopped
- ½ tsp freshly ground nutmeg
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 tbsp butter, softened
- ½ cup buttermilk
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 375°F. Lightly grease the bottom of an 8-inch cake pan with oil.
- Sprinkle the bottom of the cake pan evenly with the brown sugar. Arrange the peaches in the pan in a tight pinwheel pattern. Sprinkle nutmeg and/or ginger. Set aside.
- In a mixing bowl, sift together the flour, sugar, baking powder, baking soda and salt. Add the softened butter, buttermilk, and vanilla and beat with an electric mixer until smooth.
- Pour the batter over the peaches, and bake for 50 minutes to 1 hour, until a toothpick inserted in the centre comes out clean.
- Cool and cut into wedges. Serve warm or cold by itself or with vanilla yogurt or ice cream.
Taken from: "Great Good Food," by J. Rosso