Peach Raspberry Upside Down Cake

Recipes

Aug 7

Written By Hofstede's Marketing

Serves: 6-8 Prep time: 20 min Cook Time: 40 mins Total Time: 60 mins

Ingredients

3 fresh peaches (sliced & chopped)

1/2 cup frozen raspberries

1 tbsp butter

6 tsp brown sugar

1 1/2 cup all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2/3 cup white sugar

1/3 cup butter

1 large egg

1 tsp vanilla

1/2 cup buttermilk

Directions

Preheat oven to 350 degrees. Grease a 9” pan with non-stick spray. Cut 1 tbsp of butter into 12 pieces and spread on bottom of your pan. Sprinkle your brown sugar on top on the butter and then cover the whole bottom of the pan with peach slices (remaining peaches chop to small pieces and reserve for your batter.

In a bowl mix together your remaining dry ingredients. Then add your butter, sugar, egg, vanilla, flour mixture & buttermilk. Mix until combined & don’t over mix or cake will be stiff. Fold in your remaining peaches & frozen raspberries. Bake for 40mins or until toothpick comes out clean. Flip your cake on to a cooling rack carefully and let cool before removing the pan. Serve warmed with vanilla bean ice cream. Enjoy!

Notes: I added extra vanilla and I like to use Bourbon Vanilla as I think it gives a much bolder flavour!