This summer is kind of cool. I mean, not really cool temperature wise, but we have good weather and a lot of sun this year. If you are on vacation here in Berlin this is nice – if you live and work here it can be hard sometimes. Especially if you try to bake in a kitchen which is located under the roof without any a/c :P The urge to bake something sweet is always there, so quick recipes are welcome to shorten the time in the kitchen. Upside down cakes are perfect for that – like this one here with peaches and blackberries!
As said – upside down cakes are normally easy and quick to prepare. It is summer, so baking something not too sweet or too fatty is actually something I try to achieve. Not only because of the fact that I want to fit into my bathing suit :P So I reduced the amount of sugar normally used for this recipe and also used “Brunch Buttrig-Frisch” instead of butter to reduce the amount of fat in this cake ;)
If you are from Germany, you probably know Brunch* already. They have many different spreads to put on your bread when having breakfast or a snack. Those spreads range from “classic” with some herbs to more “experimental” versions with peppers ;) Brunch also offers an alternative to butter for some time now – which I used here – called “Brunch Buttrig-Frisch”. Compared to regular butter it has about 50% less fat and can also be used as a spread but also for cooking and baking.
You probably all know upside down cakes, right? I made a different version some time ago with bananas and caramel… so good! This one here is made with seasonal fruits/berries aka. patches and blackberries. So if you want to make that one too, you might have to hurry up so everything is still available. If not, save the recipe for next year ;)
There will be more recipes with Brunch the upcoming weeks, so stay tuned – I will show you more ways to use it in bakes and other stuff. If you are in Germany, you can test the product yourself for free – how it works is mentioned on this website here* (in German).
One last thing – you don’t need a cast iron skillet to bake this cake. You can also use a regular springform tin. Just saying – not everyone has one of those at home ;)
INGREDIENTS / ZUTATEN
1 1/2 tbsp. hot water
2-3 peaches
some blackberries
1 cup (200g) sugar
6.4 oz. (180g) Brunch Buttrig-Frisch, unsalted
3 medium eggs
2 1/4 cups (290g) all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup (60g) ground almonds
3/4 cup (180ml) buttermilk
1-2 tbsp. sliced almonds
1 1/2 EL heißes Wasser
2-3 Pfirsiche
ein paar Brombeeren
200g Zucker
180g Brunch Buttrig-Frisch, ungesalzen
3 Eier (M)
290g Mehl (Type 405)
1 1/2 TL Backpulver
1/2 TL Natron
60g Mandeln, gemahlen
180ml Buttermilch
1-2 EL Mandeln, gehobelt
DIRECTIONS / ZUBEREITUNG
2. Add the sugar and Brunch to a large bowl and mix until very well combined. Add the eggs one after another and mix well after each addition. Mix the flour with baking powder, baking soda, and ground almonds – add together with the buttermilk to the bowl and mix until just combined. Pour over carefully over the fruits, try not to move the fruits. Sprinkle with the sliced almonds and and place on a baking sheet in the middle of the oven. Bake for about 40-45 Minutes until golden brown and a wooden skewer inserted into the center comes out clean (if it gets too dark, cover with some aluminum foil). Take out of the oven and let the cake rest for about 10 minutes, then loosen a bit the sides of the cake with a knife, place a serving plate on top of the skillet and turn upside down. Let cool down and dust with some confectioners’ sugar or serve with some whipped cream or if it’s still a bit warm with ice cream.
2. Den Zucker und Brunch in eine große Schüssel geben und so lange aufschlagen, bis sich alles gut verbunden hat. Die Eier nacheinander dazugeben und jeweils sehr gut unterrühren. Das Mehl mit Backpulver, Natron und den gemahlenen Mandeln vermischen und dann zusammen mit der Buttermilch zur Schüssel dazugeben und verrühren. Den Teig vorsichtig auf die Früchte/Beeren geben (es sollte sich dabei nichts verschieben) und glatt streichen, die Mandeln darüber streuen und dann auf ein Backblech in die Mitte des Ofens setzen und für 40-45 Minuten backen – ggf. mit etwas Alufolie abdecken, sollte der Kuchen zu dunkel werden. Sobald der Kuchen durchgebacken ist – mit einem Holzstäbchen testen, ob es sauber herauskommt und den Kuchen erst dann herausnehmen, wenn es sauber ist. Den Kuchen aus dem Ofen holen und für ca. 10 Minuten in der Pfanne/Form stehen lassen, dann vorsichtig mit einem Messer vom Rand lösen. Eine Servierplatte auflegen und beides dann auf den Kopf stellen, damit der Kuchen “upside down” auf der Platte landet. Den Kuchen abkühlen lassen und dann entweder mit etwas Puderzucker bestreuen, oder mit Schlagsahne oder sollte er noch leicht warm sein mit Eis servieren.
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Here is a version of the recipe you can print easily.
Peach Blackberry Upside Down Cake
- Prep Time: 20
- Cook Time: 45
- Total Time: 70
Description
Delicious summer cake with peaches and blackberries – baked upside down ;)
Ingredients
- 1/3 cup (100g) golden or light (sugar) syrup
- 1 1/2 tbsp. hot water
- 2-3 peaches
- some blackberries
- 1 cup (200g) sugar
- 6.4 oz. (180g) Brunch Buttrig-Frisch, unsalted
- 3 medium eggs
- 2 1/4 cups (290g) all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 cup (60g) ground almonds
- 3/4 cup (180ml) buttermilk
- 1-2 tbsp. sliced almonds
Instructions
- Preheat the oven to 350°F (180°C). Wash the blackberries and peaches and dry again. Remove the stones from the peaches and cut into slices. Mix the syrup with the hot water, pour into a lightly greased cast iron skillet (9 inches/24cm) and place the fruits on top in a pattern you like. Set aside. If you don’t have an iron skillet use a springform tin with the same size and line with baking parchment.
- Add the sugar and Brunch to a large bowl and mix until very well combined. Add the eggs one after another and mix well after each addition. Mix the flour with baking powder, baking soda, and ground almonds – add together with the buttermilk to the bowl and mix until just combined. Pour over carefully over the fruits, try not to move the fruits. Sprinkle with the sliced almonds and and place on a baking sheet in the middle of the oven. Bake for about 40-45 Minutes until golden brown and a wooden skewer inserted into the center comes out clean (if it gets too dark, cover with some aluminum foil). Take out of the oven and let the cake rest for about 10 minutes, then loosen a bit the sides of the cake with a knife, place a serving plate on top of the skillet and turn upside down. Let cool down and dust with some confectioners’ sugar or serve with some whipped cream or if it’s still a bit warm with ice cream.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 10
*I have partnered with Brunch to bring you this delicious cake. That is why I have to declare this here in Germany as ADVERTISING. All I wrote in this article is still based on my own opinion and has not been affected by anybody :)
