Description
Raspberry Peach Upside-Down Cake is a vibrant summer dessert made with juicy peaches and tart raspberries layered beneath a moist butter cake.
Ingredients
Scale
- Cooking spray
- 1/2 cup melted butter
- 1 cup granulated sugar (for fruit base)
- 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 (for batter)
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan with cooking spray and line it with parchment paper.
- Toss peach slices with 1 tsp cornstarch and raspberries with 2 tsp cornstarch.
- Pour melted butter and 1 cup sugar into the pan and spread evenly. Layer peaches and raspberries on top in alternating stripes. Repeat the fruit layers two more times if needed.
- In a bowl, whisk flour, baking powder, and salt together. Set aside.
- In a large mixing bowl, beat softened butter, 1 cup sugar, and brown sugar until sandy in texture, about 3 minutes.
- Add eggs one at a time, beating well after each. Stir in vanilla extract and sour cream.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until just combined.
- Pour the batter over the arranged fruit and smooth the top evenly.
- Bake for about 50 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes, then carefully invert the cake onto a serving platter. Let cool completely before slicing.
Notes
- Don’t overmix the batter to prevent a dense cake.
- Use ripe, fresh fruit for the best flavor and texture.
- Ensure the oven is fully preheated for proper rising and baking.
- Frozen fruit can be used—just thaw and drain before adding.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 27g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Raspberry Peach Upside-Down Cake, peach cake, summer fruit dessert, upside-down fruit cake, easy peach raspberry cake