Peach and Blackberry Upside Down Cake

Peach and Blackberry Upside Down Cake

My neighborhood finally got a Farmer’s Market about a month ago.  I couldn’t have been more excited when I first read the news on Facebook, shouting the announcement to Roark in the other room.  Every Sunday since it opened, I’ve taken the short 10 minute walk down to Market to talk with the farmers and procure my produce.  It’s been life-changing.  No, really… Life-changing…

Before, I had to drive about 30 minutes to the other side of Atlanta to reach a Market, making it difficult to do regularly.  Having the Market just a skip down the road now has allowed me to visit each week and really get to take in the seasons and the changing harvests.  My first week there were strawberries, but those were short lived.  Last week saw the first of the tomatoes.  And peaches… Oh, the peaches.  I’ve never felt so connected to the food and small shifts in seasons.

Beyond putting the freshest food on my table, the Market has really cranked up my canning.  Seeing produce that I know won’t be there forever, I’ve been inspired to preserve something each week.  This past Sunday it was Dilly Beans; the week before that, Pickled Peaches.  The great thing about the Market, is that I’m not looking in my canning books, or cookbooks for that matter, and picking out recipes.  The food itself is dictating what I’m eating, and in my mind, that’s the way it’s supposed to be.

Roark fully supports the Market as it has kept him well fed on a diet of perfectly ripe, Georgia peaches.  (Honestly, are there any other kind?)  I’ve been bringing them home by the bag full ever since my first visit, and we’ve managed to keep up with the large quantities by savoring some everyday.  This week, when the peach stand was hustling blackberries much sweeter than anything I’ve ever found at a store, I just knew I needed to make something special from them.

That’s where this Upside Down Cake comes in.  A riff on a cake I made last summer, this one features all spice and almond extract, which both work to bring out the warm, fleshly flavors of the peach.  Because I like to indulge in my dessert without feeling sickly later, the cake is made from whole wheat flour and sweetened with honey.  It’s perfect for a simple summer celebration, letting the quality of the food speak for itself.  I’m also happy to have a slice with an afternoon glass of iced tea.

Peach and Blackberry Upside Down Cake

I hope you’ve been enjoying the summer season.  It doesn’t last forever, so make sure to eat it all up while it’s here.  Or save some for later… I’ve already got my canning recipe picked out for next week— Boozy Peaches —no explanation necessary.

Peach and Blackberry Upside Down Cake

Peach and Blackberry Upside Down Cake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A healthy cake that lets the fruits of summer shine-- no artificial sugars necessary.
Ingredients
  • Cooking Spray
  • 2 Tablespoons of Butter, melted
  • 4 ripe Peaches, cut into ⅛ inch wedges
  • 1½ Cups of Blackberries
  • ½ a Cup of Milk
  • ½ teaspoon of Apple Cider Vinegar
  • 1½ Cups of Whole Wheat Flour
  • 1 teaspoon of Ground All Spice
  • ¾ teaspoon of Baking Powder
  • ¼ teaspoon of Baking Soda
  • ½ teaspoon of Sea Salt
  • 6 Tablespoons of Coconut Oil in liquid form
  • ½ a Cup of Honey
  • 2 Eggs
  • 1 teaspoon of Almond Extract
Instructions
  1. Preheat the oven to 350F. Lightly spray an 8-inch round cake pan with the Cooking Spray and line the bottom with parchment paper. Don’t think you can get away without using the parchment paper. You can’t. I tried, and my cake top was a total mess.
  2. Pour your melted Butter onto the parchment paper coating the entire top of the sheet. Place the Peaches flat side down, spreading them evenly across the pan. I did a pretty fan pattern with two layers, but feel free to just toss them about too. Then place the Blackberries on next, using them to fill any gaps.
  3. In a small bowl, combine the Milk and Apple Cider Vinegar, setting it aside to create a Buttermilk.
  4. In a medium bowl, whisk together the Flour, All Spice, Baking Powder, Baking Soda, and Salt. Set aside.
  5. In a stand mixer, beat together the Coconut Oil, Honey, Eggs, and Almond Extract until well incorporated. Turn your mixer to low, and slowly incorporate the Flour mixture until combined. Finally, beat in the Milk until everything is smooth.
  6. Pour the batter on top of the fruit in the pan. Tap the pan firmly on the counter a few times to remove and air bubbles. Then using a spatula, smooth out the top of the batter.
  7. Bake the cake, rotating halfway through, until it turns a deep golden brown and fruit juices are bubbling around the edges. Test to make sure a toothpick comes out clean, but you will most likely bake it for 45 minutes. Once the cake has thoroughly baked, remove it from the oven and let it cool in the pan on a wire rack for an hour. Then, run a flat spatula around the edges of the pan and flip the cake onto a serving plate. Serve the cake at room temperature. It will store air tight at room temperature for 1 day or for one week in the refrigerator. Makes 8 servings.

 

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