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.
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INGREDIENTS
Nutrition- 1 1⁄3cups all-purpose flour
- 1 1⁄4teaspoons baking powder
- 1⁄4teaspoon baking soda
- 3⁄4teaspoon kosher salt
- 2⁄3cup granulated sugar
- 2
- 2⁄3
- zest of half lemon
- 3
- 1⁄2cup packed light brown sugar
- 4
- 1⁄4cup honey
- 10ounces fresh peaches (frozen ones are fine too.)
- 5
- 3⁄4
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DIRECTIONS
- 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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