This cake is DANGEROUSLY good. If you can’t find in-season peaches, check out our
caramel apple upside down cake. It’s got a similar batter, and major fall vibes.
Ingredients
For the fruit topping
- Cooking spray
- 1/2 c.(1 stick) melted butter
- 1 c.granulated sugar
- 2large or 4 small ripe peaches, sliced
- 2(6-oz.) packages raspberries
- 3 tsp.cornstarch, divided
For the cake
- 2 2/3 c.all-purpose flour
- 2 tsp.baking powder
- 1 tsp.kosher salt
- 1/2 c.butter, softened
- 1 c.granulated sugar
- 1/2 c.packed brown sugar
- 2large eggs
- 1 tsp.pure vanilla extract
- 1/2 c.sour cream
- 1/2 c.milk
Directions
-
- Step 1
Preheat oven to 350° and line a 9″-x-13″ baking pan with parchment and grease with cooking spray. In a medium bowl, stir together melted butter and sugar. Spread in an even layer in prepared pan. In another medium bowl, toss peaches with 1 teaspoon cornstarch. In a small bowl, toss raspberries with 2 teaspoons cornstarch. Overlap peaches to make a stripe, then add an even layer of raspberries to make another stripe. Repeat two more times.
- Step 2Make cake: In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl using a hand mixer, beat butter with sugars until mixture resembles wet sand, about 3 minutes. Beat in eggs, vanilla, and sour cream, then slowly beat in flour mixture and milk until just combined. Pour batter over fruit and smooth into an even layer.
- Step 3Bake until cake is golden evenly across the top, the sides of the cake begin to pull away from the pan, and a toothpick comes out clean, about 50 minutes.
- Step 4Remove cake from oven, let cool 15 minutes, then flip cake upside-down onto a large serving platter or cutting board. Let rest 30 seconds, then carefully remove pan.
- Step 5Let cake cool completely before slicing and serving.
- Step 1
