PLUM BLUEBERRY UPSIDE DOWN CAKE
This is a very pretty cake. Make sure to use black plums as they will turn pink when they bake and will look beautiful. The plums and blueberries can be replaced with peaches. You can also leave out the blueberries which makes a delicious plum cake! Enjoy!!!
Provided by BLONDINI2
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch cake pan. Combine the flour, baking powder and salt. Set aside.
- In the prepared pan, combine 3 tablespoons margarine and brown sugar. Place pan inside the preheated oven until the margarine melts and begins to bubble. Set aside. In a large bowl, cream together the 1/3 cup margarine and 1 cup white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
- Arrange plums around the edges of the prepared pan, overlapping slightly. Distribute the blueberries in the center. Pour batter into prepared pan, covering fruit completely. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 15 minutes before serving.
Nutrition Facts : Calories 229.2 calories, Carbohydrate 35.9 g, Cholesterol 17 mg, Fat 8.8 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 1.8 g, Sodium 196.4 mg, Sugar 25.1 g
BLUEBERRY UPSIDE-DOWN CAKE
A lemony cake is baked over scrumptious blueberries in a springform pan. Invert the cake so that the blueberries are on top! Serve warm with fresh whipped cream.
Provided by Janet C Belanger
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. In a medium bowl, combine blueberries, 1/2 cup sugar, 2 tablespoons flour and 2 tablespoons grated lemon zest. Toss to coat berries, then pour into the prepared pan.
- In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and 1 tablespoon grated lemon zest. Stir together 2 cups flour and the baking powder. Beat into butter mixture alternately with the milk, mixing just until incorporated. Pour batter over the berries in the pan.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place serving plate over the top of the pan and carefully invert cake and plate together, so that the berries end up on top. Carefully unlock the buckle on the side of the pan and remove. Sprinkle toasted almonds on top of cake and serve warm.
Nutrition Facts : Calories 312.8 calories, Carbohydrate 47.6 g, Cholesterol 68.1 mg, Fat 11.8 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 5.7 g, Sodium 198.9 mg, Sugar 28.5 g
BLUEBERRY PEACH UPSIDE DOWN CAKE
Tangy and sweet, this Blueberry Peach Upside Down Cake tastes just as good as it looks. Fresh blueberries and perfectly ripe peaches line a cast iron skillet and are then topped with a rich, buttery cake batter for a simple, lovely dessert to serve anytime of day, all summer long.
Provided by Jonathan, The Candid Appetite
Yield 8-12
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Melt butter in large cast iron skillet. Remove from heat and sprinkle brown sugar on top, evenly. Allow to cool slightly. Arrange sliced peaches and blueberries on top of butter and brown sugar. Set aside. In large mixing bowl, cream together butter and granulated sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract. In medium bowl, combine flour, baking powder and salt. Add dry ingredients to creamed butter and sugar in three batches, alternating with buttermilk. Make sure to start and end with dry ingredients, mixing just until incorporated after each addition. Pour batter over the fruit, spreading evenly with rubber spatula. Bake until golden brown and set on top, about 40 to 45 minutes or until a toothpick inserted in middle of the cake comes out clean. Remove from oven and allow to cool down for about 10 minutes in pan. Run a knife along the edge and place a large plate or platter on top. Carefully invert cake. Serve warm or at room temperature. Enjoy!
BLUEBERRY POLENTA UPSIDE-DOWN CAKE
This light but satisfying fruit and cornmeal upside-down cake is a dish that can be shopped for at lunch and cooked without too much fanfare after work.
Provided by Nigella Lawson
Categories dinner, cakes, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Grease and line base and sides of a 9-inch-square cake pan with baking parchment, and grease the parchment. Sprinkle 1/3 cup sugar over base of pan, and cover evenly with blueberries.
- In a large mixing bowl, combine eggs, 1 cup sugar and orange zest. Whisk until pale and thick. Add orange juice and oil, and whisk until blended. In a separate bowl, whisk together polenta, flour, baking powder and salt. Add flour mixture to egg mixture, whisking until smooth. Pour into prepared pan.
- Bake for about 45 to 55 minutes, until golden brown and springy to the touch, and a toothpick inserted near the center comes out clean. Cool cake on a rack for about 5 minutes. Carefully invert cake onto a serving plate, and slowly peel off parchment paper. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 491, UnsaturatedFat 18 grams, Carbohydrate 69 grams, Fat 23 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 256 milligrams, Sugar 43 grams, TransFat 0 grams
PEACH-BLUEBERRY UPSIDE-DOWN CAKE
Looking for a fruit dessert? Then check out this upside down peach and blueberry cake served with whipped topping.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Place 2 tablespoons butter in 9-inch round cake pan; heat in oven until butter is melted. Sprinkle brown sugar and orange peel over melted butter. Arrange peaches over top; sprinkle with blueberries.
- In small bowl, mix flour, baking powder and salt; set aside.
- In medium bowl, beat 3 tablespoons butter and the granulated sugar with electric mixer on medium speed until creamy. Beat in egg whites, applesauce and vanilla until smooth. Alternately add flour mixture and milk in 2 additions. Spoon batter over fruit mixture in pan; spread evenly.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Turn cake upside down onto heatproof serving plate. Serve warm with whipped topping.
Nutrition Facts : Fat 1 1/2, ServingSize 1 Serving, TransFat 0 g
PEACH UPSIDE-DOWN CAKE RECIPE
Our Peach Upside-Down Cake Recipe will be a favorite at your house--it's a tried and true peaches baking recipe!
Provided by Jocelyn
Categories Dessert
Time 1h5m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Spray an 8x8 baking dish with cooking spray.
- Combine the 6 tablespoons butter, brown sugar, and cinnamon in a microwave safe bowl. Heat until butter is melted. Stir until well combined and then spread into prepared pan. Arrange peach slices evenly over brown sugar mixture. Set aside.
- In a medium bowl, combine the flour, baking powder and salt; set aside. In a large bowl, beat 1/2 cup butter with an electric mixer on medium until light and fluffy.
- Beat in granulated sugar until well combined. Add egg and vanilla, beating until combined.
- Alternately add the flour mixture and milk to beaten butter mixture, beating on low speed after each addition just until combined.
- Spread batter evenly over the peaches in the pan.
- Bake for 40-45 minutes or until a wooden toothpick inserted near the center comes out clean.
- Cool in pan on wire rack for 5 minutes. Loosen cake from sides of pan; invert onto a large serving plate.
- Cool for 10 to 15 minutes more. Serve warm.
Nutrition Facts : Calories 372 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 18 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 228 grams sodium, Sugar 36 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
UPSIDE-DOWN PEACH CAKE
Folks have been flipping over this peach upside-down cake for generations. This dessert is very popular with my family and guests. -Terri Kirschner, Carlisle, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar. , In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 384 calories, Fat 19g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 306mg sodium, Carbohydrate 52g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.
FRESH PEACH AND BLUEBERRY UPSIDE-DOWN CAKE
Steps:
- Preheat the oven to 350 degrees F and place a rack in the center of the oven. Grease the sides of a 9-by-3-inch round cake or bundt pan.
- Sprinkle the brown sugar in the pan and pour in the melted butter. Top with the peaches and blueberries and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar with the room temperature butter on medium speed until fluffy, then increase to high speed for 3 to 5 minutes. Turn off the mixer, add the cream cheese ,and then mix on medium speed.
- In a medium bowl, whisk to combine the flour, baking powder and salt.
- Turn the mixer off and add the eggs, then mix on low speed to beat in the eggs. Add the flour mixture slowly, then add the milk and vanilla extract and mix until combined. Spread the batter over the fruit and transfer to the oven.
- Bake until a toothpick inserted in the center comes out clean, 1 hour.
- Transfer the pan to a wire rack to cool for 5 minutes, then run a knife around the sides to loosen the cake and invert onto a plate. Let cool and serve.
More about "blueberry peach upside down cake recipes"
PEACH BLUEBERRY UPSIDE DOWN CAKE - FEARLESS FRESH
From fearlessfresh.com
Cuisine AmericanTotal Time 1 hr 10 minsCategory DessertCalories 200 per serving
- Melt 4 tablespoons of the butter in an 8- to 9-inch cast-iron skillet. Add the brown sugar and stir for 3 minutes over medium-low heat until sugar has dissolved and starts to bubble a little.
- Add the peach slices to the liquid in the pan. Cook gently for about 5 minutes, making sure to not smash the peaches. You just want to caramelize them a bit while retaining their shape.
- Carefully arrange the peach slices in a circle all facing the same direction. (Use tongs to do this so you don’t burn your fingers - again, don't smash the peach slices!) Remove the pan from the heat.
BLUEBERRY-PEACH UPSIDE-DOWN CAKE RECIPE | EATINGWELL
From eatingwell.com
Total Time 1 hr 45 minsCalories 158 per serving
- Preheat oven to 350 degrees F. Grease a 9-inch round baking pan. In a bowl stir together brown sugar and the 2 tablespoons melted butter. Spread in the prepared pan. Arrange sliced peaches over brown sugar mixture. Sprinkle with blueberries.
- In a bowl stir together all-purpose flour, whole-wheat flour, baking powder and ginger. In a large bowl beat egg whites with an electric mixer on high speed until soft peaks form (tips curl). Gradually add 3 tablespoons of the granulated sugar, beating until stiff peaks form (tips stand straight).
- In another bowl beat the 1/4 cup butter with a mixer on medium 30 seconds. Beat in the remaining 3 tablespoons granulated sugar and the vanilla. Alternately add the flour mixture and milk, beating on low speed after each addition just until combined. Stir in a small amount of the egg white mixture to lighten the batter. Fold in remaining egg white mixture. Spoon over fruit in baking pan, spreading evenly.
PEACH AND BLUEBERRY UPSIDE-DOWN CAKE - SOUTHERN FOOD AND FUN
From southernfoodandfun.com
5/5 (1)Total Time 1 hrCategory CakesCalories 396 per serving
- Preheat oven to 350. Lightly butter a 9-inch round baking pan or skillet. Pour melted butter into prepared dish and add brown sugar. Stir together.
- Sift together the flour, baking powder, and baking soda and set aside. In large bowl, cream 1/2 cup butter with 3/4 cup granulated sugar until light and fluffy. Add eggs and vanilla and beat until blended. Add sour cream, beating until blended. Gradually add flour mixture, beating on low until blended.
- Pour batter over fruit and smooth with a spatula. Bake about 40 minutes, until center comes out clean. Cool in skillet on wire rack for 10 minutes before inverting onto a plate. Pour any remaining juices over the top.
PEACH AND BLUEBERRY UPSIDE-DOWN CAKE | THE MESSY BAKER
From themessybaker.com
Reviews 11Category BakingServings 8Estimated Reading Time 3 mins
- Set oven to 350°F. Place 3 tablespoons butter and brown sugar in a deep, 9-inch round cake pan and place in the oven while it heats. Once the butter has fully melted, remove the pan from the oven. Stir until the butter and brown sugar are well blended and evenly coat the bottom of the pan. Sprinkle the blueberries evenly over the bottom of the pan. Insert the peach slices, rounded side down, between the berries.
- In a large bowl, either by hand or using an electric beater, beat 1/3 cup butter and granulated sugar together until well blended and smooth. Add the egg, vanilla and almond extract, and beat until combined.
BLUEBERRY-PEACH UPSIDE DOWN CAKE RECIPE | MYRECIPES
From myrecipes.com
Total Time 1 hr 35 mins
- Preheat oven to 350°F. Prepare the Topping: Place butter in a 9-inch round baking pan, and place in preheated oven until butter is melted, 2 to 3 minutes. Tilt pan to coat sides with butter. Stir brown sugar into melted butter in bottom of pan until smooth, spreading it evenly on bottom of pan. Decoratively arrange peaches and blueberries on brown sugar mixture.
- Prepare the Cake: Whisk together flour, cornmeal, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Beat together butter and brown sugar in bowl of an electric stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes, scraping down sides of bowl as needed. Add egg and vanilla, beating until fully incorporated, about 1 minute. Add flour mixture and sour cream; beat on low until just moistened. Stir by hand until fully incorporated.
- Dollop cake mixture over fruit, and spread evenly to sides of pan. Bake in preheated oven until a skewer inserted in center comes out clean, about 40 minutes. Let cool in pan 10 minutes; invert onto a large cake plate. Let cool 5 minutes before slicing; serve with whipped cream or ice cream.
PEACH BLUEBERRY UPSIDE-DOWN CAKE - THE BEEKEEPERS KITCHEN
From thebeekeeperskitchen.com
Servings 12Estimated Reading Time 5 minsCategory Dessert, SweetsTotal Time 1 hr 30 mins
PEACH UPSIDE-DOWN CAKE RECIPE FEATURING SUMMER'S BEST.
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5/5 (3)Total Time 55 minsCategory DessertCalories 269 per serving
BLUEBERRY PEACH DUMP CAKE - CRAZY FOR CRUST
From crazyforcrust.com
5/5 (7)Total Time 1 hrServings 8-10Calories 371 per serving
- Tip: place sticks of butter in the freezer for at least 15 minutes. Then use a grater grate the butter so that it spreads easily over the top of the cake.
- Pour pie filling, peaches, and blueberries in the bottom of a 9x13-inch pan. Top with powdered cake mix. Sprinkle brown sugar and nuts, if using, over the top.
- Grate the frozen butter evenly over the top of the cake mix. Alternately, chop small pieces and spread them evenly. (Grating the butter gives easier and better coverage.)
PEACH-BERRY UPSIDE-DOWN CAKE RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Calories 272 per servingServings 8
- 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.
- 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.
- Carefully spoon batter over fruit mixture. Bake at 350° 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.
PEACH BLUEBERRY DUMP CAKE YOU'LL LOVE - CUPCAKES AND CUTLERY
From cupcakesandcutlery.com
Reviews 1Category DessertServings 12Total Time 1 hr 7 mins
- To make this insanely delicious Peach Blueberry Dump Cake you need to preheat the oven to 350 degrees.
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