One-Bowl Upside-Down Cake

Keep the dish count down with this easy-assembly cake that uses any fresh or frozen fruit you have lying around. Recipe courtesy Brett Long.

• Ready In: 1 hr 45 mins
• Serves: 8

Ingredients

• 1 1⁄3 cups all-purpose flour
• 1 1⁄4 teaspoons baking powder
• 1⁄4 teaspoon baking soda
• 3⁄4 teaspoon kosher salt
• 2⁄3 cup granulated sugar
• 2  large eggs, lightly beaten
• 2⁄3 cup sour cream, room temperature
•  zest of half lemon
• 3  tablespoons unsalted butter, melted, plus more for greasing pan
• 1⁄2 cup  packed light brown sugar
• 4  tablespoons unsalted butter, cubed
• 1⁄4 cup honey
• 10  ounces  fresh peaches (frozen ones are fine too.)
• 5  ounces fresh blackberries (frozen ones work as well)
• 3⁄4 cup heavy cream, lightly whipped, for serving (optional)

Directions

1. Preheat oven to 375 degrees F. Line a 9” x 2” round cake pan with parchment and grease with butter.
2. Whisk flour, baking powder, baking soda, 3/4 teaspoon salt, and sugar in a large bowl. Make a well in the center and add eggs, sour cream, lemon zest, and 3 tablespoons melted butter. Whisk until combined. Batter will be thick.
3. Scatter remaining 4 tablespoons cubed butter and brown sugar on the bottom of pan. Drizzle with honey and top with peaches and blackberries. Season lightly with salt. Transfer batter to cake pan and smooth top. Transfer to oven and bake until cake is golden and a toothpick inserted in the center comes out clean, about 55 minutes.
4. Let cool 10 minutes, run a knife around the edges of the pan, and invert onto a serving platter. Serve, with lightly whipped cream, if desired.