Naomi Robinson

Cherry-Peach Upside-Down Cake

I’m on a peach frenzy. It’s once year for very short time that I get to eat them everyday—so eat them I will— plain, baked, grilled, pureed into a popsicle, in a cocktail. Got another suggestion—leave a comment.

Until then I’m sharing this Peach and Berry Upside Cake with you guys with one minor tweak. The original recipe calls for ½ cup of mixed berries, but since I didn’t have any on hand I used cherries. With that, I decided to puree the cherries then ribbon it through the cake.

Either version works well, so use what you have. If you do decide to go with the cherry version use 6oz. (about 1 heaping cup), stem, pit and puree it. Transfer it to a plastic bag and snip a corner off. Spoon your batter over the peaches, drizzle someone pureed cherries on top and then spoon more batter on top (do not stir the cherry puree into the batter). And that’s it—two popular summer stone fruits in one awesome cake.

Enjoy!

 

13 Responses to “ Cherry-Peach Upside-Down Cake ”

  1. What would be the oven degrees substitute be for the grilling part? I can’t wait to try it out!

  2. this is a very beautiful recipe for peaches and cherries!

  3. Simply stunning! Love the use of cherries and peaches for this time of year.

  4. Naomi, this is gorgeous! I’m so excited for peaches right now!

  5. What oven temp if not grilling?

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