Peach and Blueberry Upside Down Cake

Boston Beanery Restaurant Recipe

Peaches and Blueberries have a natural affinity and they are in season at the same time.  But you can vary this upside down cake with other kinds of fruits and berries.  It can be made in a round dish or in individual custard cups, unmolded on separate plates.

Serves 6

3 medium peaches
6 tablespoons light brown sugar
1/2 cup blueberries, or other berries
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 stick butter (1/4 tablespoons)
1/2 cup sugar
1 egg
1 teaspoon vanilla
1/4 cup milk
whipped cream

Butter a round baking dish (8 inch is perfect) or 6 custard cups.  Peel and slice the peaches, then arrange the slices on the bottom of the dishes, coming up the sides slightly, and sprinkle the brown sugar on top and in the interstices.  Scatter the berries on top.  Toss together the flour, baking powder, and salt.  Cream the butter and sugar together, then beat in the egg and the vanilla.  Add this mixture to the dry ingredients alternately with the milk, stirring until smooth after each addition.

Spread the batter over the fruit, taking care not to disturb the arrangement but covering completely, and bake in a preheated 375 degree oven 40 minutes for the larger dish, 25-30 minutes for the custard cups, or until a toothpick comes out clean when poked in the center.  Let cool for about 5 minutes, then turn out onto a cake platter or individual dessert plates.   Serve with whipped cream.