Peach Blueberry Cake

This Peach Blueberry Cake is just what will bring your upside down cake dreams to life this summer!

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I’ve got to be honest, I’ve turned into something of a lazy bum lately. Don’t get me wrong. I don’t laze around ALL DAY; but lazying (let’s call it lounging, shall we? 😛) is an integral part of my day. Yes, I’ve found a way to include it into my daily routine. Trust me, it’s got healing properties! 😛

Apart from kicking back and relaxing, I’ve been focusing on my health – both physical and mental – with a lot of exercise, eating right and reading A LOT. All of this contributes to a healthier me, and that makes me so happy!

But that doesn’t mean I’ve given up on sweet indulgence all together. Cake is important, and no celebration is complete without it! So, to commemorate The Foodscape’s 3rd Birthday (we turned 3 on June 26, 2017!) and Mr. Foodscape and I completing 4 beautiful years together (yesterday, June 29, 2017) ❤ , it’s only fitting that I share my recipe for this summery Peach Blueberry Upside Down Cake with you! 🙂

Here’s what you need:

For the Caramel & Fruit layer

  • Brown Sugar – 1/2 cup
  • Salted Butter – 3 tbsp
  • Peaches – 2 large, sliced
  • Blueberries – 125 g

For the Cake

  • All Purpose Flour – 1 & 1/2 cups
  • Sugar – 3/4 cup
  • Eggs – 3
  • Greek Yogurt – 1/2 cup
  • Baking Powder – 2 tsp
  • Vegetable Oil – 1/2 cup
  • Vanilla Extract – 1 tsp

Here’s how you make this beautiful Peach Blueberry Cake:

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Step 1: To make the caramel, in a heavy bottom pan, bring brown sugar and butter to a boil. Pour the caramel into a greased 8-inch round cake tin.

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Step 2: Then arrange the sliced peaches and blueberries on top of the caramel layer in a pattern you prefer.

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Step 3: In a large bowl, beat eggs, sugar, Greek yogurt and oil. Sift in the flour and baking powder and beat until well combined and batter is airy. Then add in the vanilla extract and give it a final mix. Pour the prepared batter over the fruit layer.

Step 4: Bake the cake in a preheated oven for 35 minutes at 170 °C or until a skewer inserted into the centre of the cake comes out with a few crumbs attached. Once it is done, take the Peach Blueberry Cake out of the oven and allow it to cool in the tin for 20 minutes.

Step 5: After 20 minutes, place a large plate/tray on top of the cake tin, and carefully overturn the cake onto it. Slowly lift the tin up, to reveal this stunning Peach Blueberry Upside Down Cake.

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Who doesn’t love a good upside down cake? But if you’re the kind of person who finds the treats at the local patisserie far too sugary, or that the good ol’ Pineapple Upside Down Cake can be sickly sweet after a few bites, this Peach Blueberry Upside Down Cake has your back! Peaches render a fantastic melody of zingy tartness that takes you almost to the point of feeling that tingle right below your ears, only to be saved just in time with a welcome wave of sweet relief. It is exciting, confusing and simply wonderful! 😀 Blueberries, in their characteristic burst of violet glory, bring berry-licious goodness to the cake. But it’s the succulent, melt-in-the-mouth crumb of the fluffy yogurt cake that ties it all together, converting you into a fan!

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I’m going to let you in on a secret – baking this cake was my first attempt at baking with Peaches. It has been a fruit that I’ve kept at arms length, for no reason I can cite, even though my folks would bring a tray home whenever they were in season. Now, that I’ve relished in the beauty and deliciousness of this gorgeous summer jewel, I regret the missed opportunities.

So, don’t be like the Winola of the past. You don’t want to live with the same regrets! 😛 Go, get yourself a tray of fresh, ripe Peaches and go to town on them. While you’re at it, show them some love in this Peach Blueberry Upside Down Cake! 🙂

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For more regular updates on what’s happening in The Foodscape kitchen, follow us on Instagram at @thefoodscape! You’ll love all the yummies on there, I promise! ❤

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