I’m the kind of girl who likes to bring baked goods to a friends house.  I always try to have something sweet when people come over.  At this point, it's pretty much expected of me, and i still enjoy it.

I never really have an extra day to whip up a novelty cake. ;)  That’s why I love recipes like this Peach Blueberry Upside Down Cake.  I used my Ultimate Vanilla Cake recipe, spiked with a surprise sugar and spice layer.  All you have to do is sauté fresh peaches with butter and brown sugar, throw in some blueberries and pour your batter over.


I highly suggest eating this cake warm, with some sliced sugared strawberries and whipped cream.  So good.

For Your Upside Down Cake Batter!

 Ingredients & Tools You Will Need:

1 cup Unsalted Butter

2 cups Sugar

1 teaspoon Vanilla

4 eggs

1 cup Milk

2 1/2 cups Flour

2 1/2 teaspoons Baking Powder

1/2 teaspoon Salt

10” Round Cake Pan, lined with parchment paper on bottom and sides

Rubber Spatula

I made the perfect amount of batter for this cake specifically.  You can find the mixing instructions here, but make sure to use the measurements above.

Once your batter is prepared, set it aside until your fruit is ready.

Preparing your Peaches!

Ingredients & Tools You Will Need:

6 Peaches, ripe but still firm

1/4 cup Unsalted Butter

1/4 cup Brown Sugar

Frying Pan


Melon Baller

Paring Knife

Baking Tray, lined with parchment paper or a silicone mat



Begin by cutting your peaches in half around the pit.  If the pit happens to split in half as well, use a melon baller to neatly remove it from the fruit.  If it remains whole, you can use your paring knife to cut the half peach into quarters and pull them away from the pit.

Now all of your peaches should be halved or quartered.  Cut all the peaches into wedges.  8 wedges per peach.



Melt half the butter in your frying pan over medium heat.  Add your peaches carefully, fanning them inside the pan without overlapping.  Sauté for 1 minute and then flip them all over. Sprinkle the tops with brown sugar and sauté for another minute.  You want your peach wedges to maintain their shape.

Remove your peaches from the pan with your tongs and lay them on a baking tray to rest.  Repeat this process with the rest of your peach slices until you are done.


Assembling Your Peach Blueberry Upside Down Cake!

Ingredients You Will Need:

1 cup Blueberries

1/4 cup Sugar

1 teaspoon Cinnamon

1/4 teaspoon Nutmeg

I used the leftover butter from sautéing to grease my cake pan and help hold the parchment paper to the sides.

I then laid my peaches around the bottom of the pan by fanning them in a circle.  They should be close together but not overlapping. I sprinkled my fresh blueberries on top of the peaches.


I spread half my cake batter carefully over the fruit without disturbing it.  

In a bowl, mix together the sugar, cinnamon and nutmeg until combined.  Sprinkle the sugar and spice mixture on top of the batter.  Use a knife to swirl it slightly into the batter.

Pour the rest of the vanilla cake batter on top, and smooth the surface.



Bake this cake at 350º for about 1 hour and 30 minutes or until a toothpick inserted in the centre comes out clean.

Allow the Peach Blueberry Upside Down cake to cool for 30 minutes, and flip it out onto a platter or cake stand.

Sugared Strawberries!

Ingredients & Tools You Will Need:

Handful of Fresh Strawberries

1 Tablespoon Sugar

Paring Knife

Wash and dry your strawberries.  Slice them and toss them with the sugar.  That is all.  

You can top the whole cake with these strawberries, or serve them on the side as you plate your cake.



I know it smells like heaven in your kitchen right now, so what are you waiting for?  Dig in!!!


Oh, don’t forget the whipped cream ;)