This peach blackberry upside down cake is always a hit, and someone suggested that I blog it for you all. I'm a bit behind schedule, but just in time for the explosion of pristine fruit at the Farmers' Markets.
For a printable version of the recipe, click on the file below it.
Peach Blackberry Upside-Down Cake
Place frozen fruit in a fine mesh sieve to thaw and drain before using.
You'll need a 10-inch skillet with an ovenproof handle for this recipe, and a large and a medium bowl. Much like muffin batter, you don't want to mix it too vigorously; just mix wet with dry ingredients until combined.
This recipe comes from Rick Bayless' Mexican Everyday cookbook, which he makes with pineapple and calls Volteado de Piña en Sartén.
- 6 Tbsp. unsalted butter
- 1/2 cup packed dark brown sugar
- 3 cups fruit (I used 2 cups of sliced and peeled peaches and 1 cup of blackberries. If using mango, pear, pineapple or apple, cut the fruit into 1/2 inch cubes)
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 1 tsp. baking powder
- 1 large egg
- 3/4 cup buttermilk or plain (not non-fat) or honey yogurt
- Oven to 375 Fahrenheit.
- Melt the butter in a 10-inch skillet (nonstick is good, and with an ovenproof handle). Swirl the butter over medium heat until it turns nut-brown. Pour the butter into a medium bowl. Don't wipe out the skillet.
- Sprinkle the brown sugar evenly over the bottom of the skillet. Top with the fruit in an even layer.
5. Add the white sugar to the bowl with the browned butter. Beat in the egg, and the the buttermilk or yogurt.
6. Pour the wet ingredients into the bowl with the dry ingredients, and mix just to combine.
7. Spoon the batter over the fruit in the skillet. The batter will be very thick.
8. Bake for 35 minutes, or until the center is set. Check for doneness with a skewer; you don't want the middle to be gooey (which has happened to me if I use too much fruit).
9. Remove from the oven, keeping the handle of the pan covered with a pot holder, and let cool for at least 30 minutes.
10. Invert a plate over the skillet and carefully flip over the skillet. Voilá. Volteado! Slice and serve.