Ingredients for One Bowl Upside Down Cake
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 tablespoon lemon zest
- 7 tablespoons unsalted butter
- 1/4 cup packed brown sugar
- 2 tablespoons honey
- 2 cups sliced fresh peaches
- 1 cup fresh blackberries
- Heavy cream, optional for serving
- Vanilla ice cream, optional for serving
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How to Make One Bowl Upside Down Cake
- Preheat oven to 375°F (190°C).
- Grease and flour a 9x2 inch round cake pan. Line the bottom with parchment paper, leaving an overhang to help with inverting.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ¾ teaspoon salt, and 1 ½ cups granulated sugar.
- Make a well in the center and add 2 large eggs, ½ cup sour cream, 1 tablespoon lemon zest, and 3 tablespoons melted unsalted butter.
- Whisk until just combined. The batter will be thick.
- In the prepared pan, scatter 4 tablespoons (½ stick) cubed unsalted butter and ¼ cup packed brown sugar evenly over the bottom.
- Drizzle with 2 tablespoons honey and arrange 2 cups sliced fresh or frozen peaches and 1 cup fresh or frozen blackberries over the brown sugar mixture.
- Season the fruit lightly with a pinch of salt.
- Pour the batter over the fruit, smoothing the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
- Let cool in the pan for 10 minutes. Run a knife around the edges to loosen.
- Invert the cake onto a serving platter, carefully peeling away the parchment paper.
- Serve warm, with lightly whipped cream or vanilla ice cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
173g
Fat
45g
Carbs
20g
