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."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Susan G. photo by Susan G.
photo by photo by
photo by photo by
photo by photo by
Ready In:
1hr 45mins




  • Preheat oven to 375 degrees F. Line a 9” x 2” round cake pan with parchment and grease with butter.
  • 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.
  • 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.
  • 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.

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  1. Well first the recipe directions says preheat to 375° then I watched the video Brett says 350° so ran in and turned it down . I had to use a 8" round as that's what in have .I put a sheet pan underneath. I also used a standard 15oz can peaches drained (can never be enough fruit). At about 40 min mine was done the video says 50 not 55 as in directions just ck. I'm thinking that the 375° was the cause of the lesser amount of time in my case. Looks perfect. Have idea why the photos upside down haha upside-down cake and photo
    • Review photo by Susan G.


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