Farm fresh fruit. It’s everywhere. And I keep buying it. I can’t help myself.
I have issues.
This little recipe was a great find while flipping through an old BHG magazine. I was looking for a family treat idea to use up some really ripe blueberries and peaches (you know the summer drill.) I changed it up a bit, to use more farm fresh fruit and create a better sauce to get baked into the cake.
This really is an upside down cobbler-so to speak. The cake batter is on the bottom versus the top. It is super easy and makes TWO-yes, TWO cakes for ONE effort! If you are doing some entertaining, keep one for guests and keep one for you later (or freeze it.) It comes with an easy, fluffy cream sauce to serve with it, using marshmallow fluff.
We liked the cake served warm, then with a dollop of the cream. It melts just enough on top of the gooey fruit juice to create a wonderful summer party in your mouth. I would imagine you can use a variety of different fruit, so mix it up!
Upside Down Cobbler Peach and Blueberry Cake
with Cream Cheese Marshmallow Cream
Ingredients:
1 1/2 cups flour
2 tsp. baking powder
Dash of salt
1 cup milk
1/4 cup softened butter
3/4 cup sugar
1/2 cup sour cream
1 tsp. vanilla
1 1/2 cups blueberries
1 1/2 cups peeled and chopped peaches
1/3 cup sugar
1 1/2 Tbsp. lemon juice
2/3 cup water
1 Tbsp. corn starch
2 Tbsp. butter, chopped
Cream cheese marshmallow cream
8 oz. whipped cream cheese
3.5-4 oz. marshmallow fluff
1 Tbsp. milk
2 tsp. vanilla extract
Directions:
Spray 2 8″ cake pans with nonstick cooking spray. Preheat oven to 350˚.
In a saucepan, mix blueberries and chopped peaches with their juices. Add the 1/3 cup of sugar, lemon juice and water. Heat on low, and once the berries begin to release their juices, add the cornstarch and mix. Heat up for 4 more minutes, until fruit is softened and juices begin to thicken. Take off the heat, and let cool down slightly.
In a small bowl, mix the flour with salt and baking powder.
In a large bowl, whip the butter and sugar together. Then whip in the milk and flour mixture, alternately. Whip in the sour cream and vanilla. Whip until light and fluffy. Divide the batter and pour batter into the pans evenly.
Then ladle the fruit and juice over the batter in each pan. Dot the top of the fruit with chopped butter. Bake on the middle rack for 45-55 minutes, or until lightly golden and puffy.
While the cake is baking, whip the cream cheese, marshmallow, milk and vanilla until light and creamy. Store in the the refrigerator until ready to serve. Spoon the cake warm into bowls with a dollop of the cream.
Flora is an award-winning creative director in Chicago turned food and lifestyle blogger extraordinaire. She is also author to the popular BEE NATIVE! gardening book series and various children's books that celebrate the wonder and hard work of bees and butterflies. Her blog and social spaces inspire thousands to create, learn, cook, grow, and craft, making their world lovelier one pixel/petal/seed/bite/stitch/brushstroke at a time. Follow her on all the social spaces, YouTube, and Amazon, and get creative!
Latest posts by Flora Caputo (see all)
- Sugar-Free, Low-Carb, Olive Oil Chocolate Hazelnut Tart - February 18, 2023
- Easy Slow Cooker French Onion Soup - November 28, 2022
- Recipe: Chicken Vindaloo with Whole Foods Vindaloo Curry Powder - January 22, 2022
