Raspberry Peach Upside-Down Cake

Raspberry Peach Upside-Down Cake is a delightful dessert that offers a beautiful presentation and a wonderful blend of flavors. It features sweet, juicy peaches layered with tart raspberries, all sitting atop a moist butter cake. The upside-down format means that when you flip it over, the fruits are perfectly visible, shining like jewels on top of the cake. This treat is perfect for summer gatherings, birthday celebrations, or a cozy family dinner. Each bite gives you a burst of fruity flavor, making it a truly enjoyable experience.

One of the best parts about this cake is the balance between the sweet peaches and the slightly tart raspberries. This contrast creates a cake that’s satisfying and refreshing at the same time. Not only is it delicious, but it’s also visually stunning, making it a great centerpiece for any occasion. Whether served on a casual afternoon or at a dinner party, Raspberry Peach Upside-Down Cake is bound to impress.

The cake is also versatile; you can make it any time of year by using different fruits based on the season. However, nothing beats the fresh produce available in summer. This cake is sure to become a favorite in your dessert repertoire, as it combines ease of preparation with a striking appearance and delightful taste.

Ingredients about Raspberry Peach Upside-Down Cake

List of ingredients with measurements

• Cooking spray
• 1/2 cup melted butter
• 1 cup granulated sugar
• 2 large or 4 small ripe peaches, sliced
• 2 (6 oz) packages raspberries
• 3 tsp cornstarch, divided
• 2 1/3 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp kosher salt
• 1/2 cup softened butter
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• 1/2 cup sour cream
• 1/2 cup milk

Optional ingredient substitutions

You can make this cake with different fruits, such as blueberries, strawberries, or even apricots if peaches aren’t available. For a dairy-free version, you can substitute the sour cream with a plant-based yogurt and use almond milk or coconut milk instead of regular milk. If you are aiming for a lower sugar option, consider using a sugar substitute suitable for baking to reduce the granulated and brown sugar amounts.

How to Make Raspberry Peach Upside-Down Cake

Step 1: Preheat the oven and prepare the cake pan

To begin, preheat your oven to 350°F (175°C). While your oven is heating, prepare your 9×13 baking pan. Line it with parchment paper and give it a gentle spritz of cooking spray. This will ensure that your cake releases easily once baked.

Step 2: Prepare the fruit layer

In a medium-sized bowl, take your sliced peaches and toss them with 1 teaspoon of cornstarch. This will help the moisture in the peaches during baking. In another small bowl, toss the raspberries with the remaining 2 teaspoons of cornstarch. Once the fruit is prepared, spread the melted butter and sugar mixture evenly over the bottom of the prepared pan. Next, layer the peaches in stripes, followed by an even layer of raspberries. Repeat this process two more times until all your fruit is arranged beautifully in the pan.

Step 3: Make the cake batter

Now it’s time to make the cake batter. In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set this mixture aside. In a large bowl, use a hand mixer to beat together the softened butter, granulated sugar, and brown sugar until it looks like wet sand. This should take about three minutes. Beat in the eggs one at a time, then add the vanilla extract and sour cream. Now, gradually mix the dry flour mixture into the wet ingredients, alternating with the milk, until everything is just combined.

Step 4: Combine and bake

Pour your lovely cake batter over the arranged fruit in the pan, smoothing it out evenly. Place the pan in the preheated oven and bake for about 50 minutes. You’ll know your cake is done when the top is golden brown, the sides start to pull away from the pan, and a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Carefully flip the cake onto a large serving platter, giving it a moment to settle before removing the pan. Let the cake cool completely before slicing and serving.

How to Serve Raspberry Peach Upside-Down Cake

Best ways to serve Raspberry Peach Upside-Down Cake

This cake is lovely on its own, but you can elevate it further with a few serving suggestions. A dollop of freshly whipped cream or a scoop of vanilla ice cream is a surefire hit. You could also add a drizzle of caramel or a sprinkle of powdered sugar on top for added sweetness and visual appeal.

Serving suggestions or pairings

Pair your Raspberry Peach Upside-Down Cake with a light, refreshing beverage. A glass of iced tea, lemonade, or even a fruity white wine complements the dessert perfectly. If you’re serving this cake at a gathering, consider preparing a small fruit salad with similar fruits to enhance the overall aesthetic and flavor profile of your dessert table.

How to Store Raspberry Peach Upside-Down Cake

Proper storage methods

After enjoying your Raspberry Peach Upside-Down Cake, it’s essential to store any leftovers properly. Allow the cake to cool completely, then cover it tightly with plastic wrap or place it in an airtight container. This will help maintain its moisture and freshness.

Tips for reheating or freezing

If you want to enjoy the cake later, you can freeze it. To do this, slice the cake and wrap each slice individually in plastic wrap before placing them in a freezer-safe bag. When you’re ready to indulge again, allow a slice to thaw at room temperature or quickly reheat it in the microwave for a few seconds, just until warmed.

Tips to Make Raspberry Peach Upside-Down Cake

Common mistakes to avoid

When making this cake, a common mistake is mixing the batter too much. It’s crucial to combine the wet and dry ingredients just until they are incorporated. Over-mixing can lead to a dense cake. Additionally, ensure your oven is fully preheated before baking to achieve the best rise and golden color.

Helpful tips for better results

Using ripe, fresh peaches and plump, juicy raspberries is vital for the best flavor. If possible, choose fruit that’s in season. If you can’t find fresh fruit, high-quality frozen fruit can work as an alternative, but be sure to thaw and drain it before using it in the recipe.

Variation of Raspberry Peach Upside-Down Cake

Suggested variations or twists on the recipe

While the combination of raspberries and peaches is delicious, feel free to experiment with other fruits. Blueberries and blackberries create a fantastic berry medley, while substituting apples or pears offers a different, delightful taste. You could also try adding spices like cinnamon or nutmeg to the cake batter for an aromatic twist.

Adjustments for dietary preferences

For those watching their sugar intake, consider using a sugar substitute. If you prefer a gluten-free version, all-purpose flour can be swapped with a gluten-free flour blend. Be sure that all other ingredients are also gluten-free or suitable for your dietary needs.

FAQs

What can I do if the dish isn’t turning out right?

If your cake doesn’t rise properly, it could be due to expired baking powder or not mixing the batter correctly. Always check the freshness of your ingredients. If your cake seems too dense, try not to over-mix the batter. Additionally, ensure your oven is set to the correct temperature as ovens can vary.

Can I make this ahead of time?

Yes, you can prepare this cake a day in advance. Once it has cooled completely, store it covered at room temperature. To enjoy it fresh, reheat it for a few seconds in the microwave before serving.

What can I substitute for ingredients?

For a dairy-free option, use plant-based butter and yogurt in place of regular butter and sour cream. If you’re out of cornstarch, you can substitute it with flour, but note that it won’t thicken quite as well. You can also change the fruits based on what you have on hand or what’s in season, allowing for a variety of flavors.

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