Char’s Peach & Blueberry Upside Down Spiced Cornmeal Cake

If you need an excuse to visit your local farmers’ market, this cake is it!

I refer to this dessert as ‘August in cake form’. Juicy local peaches & blueberries are the star of this recipe and the spiced cornmeal cake acts as the supporting role!

Like many of my dessert recipes, this cake is not overly sweet as I like the natural flavours of the fruit to shine through. If you prefer a sweeter dessert, you can increase the amount of sugar in the cake batter to ¾ cup (175 mL).

Also, many upside-down cake recipes call for spreading the brown sugar and butter mixture on the bottom of the pan and then arranging the fruit on top. You’re welcome to do that, but I like to mix the fruit with the butter and brown sugar and then add to the pan (saves some time and a lot of fuss, plus it gives the cake a bit more of a rustic look).

I like making this cake in a spring form pan (10-inch). If using a springform pan, be sure to line it with parchment paper on the bottom and up the sides slightly (as mentioned in the recipe). This step is important. Why? If you only line the bottom of the springform pan, some of the juices will likely leak through. Not only will you lose juices/flavour, but the sugary juices will likely start to smoke in the bottom of your oven. Alternatively, you can use a round cake pan, but be sure to grease the sides well, and I still suggest lining the bottom with parchment.

If all you have is a smaller cake pan (9-inch or 8-inch), increase baking time by about 5 to 10 minutes.

Looking for more fab summertime desserts? Click here for my fave go-to summer eats!

Topping

• 5 ripe peaches, pit removed and cut in wedges (I leave skin on) the riper the peaches the better
• 1 ½ cup (375 mL) fresh blueberries
• 3 tbsp (45 mL) brown sugar
• 2 tbsp (30 mL) melted butter
• 1/2 tsp (2 mL) vanilla extract
• Pinch salt

Cake

• ½ cup (125 mL) olive oil
• ½ cup (125 mL) granulated sugar
• 2 eggs
• 1 tsp (5 mL) vanilla extract
• ¼ cup (60 mL) milk

• 1 cup (250 mL) fine cornmeal
• ¾ cup (175 mL) all-purpose flour
• 1 tsp (5 mL) baking powder
• 1 ½ tsp (7 mL) each of ground cinnamon and ground ginger
• 1 tsp (5 mL) ground cardamom
• ¼ tsp (1 mL) salt

Directions

1. Pre-heat oven to 350 F (180 C).
2. Line a 10-inch round springform pan with parchment paper on the bottom and up the sides just slightly.
3. In a large bowl, toss together all topping ingredients and spread evenly on the bottom of the prepared pan. Use a rubber spatula to scrape any remaining butter/brown sugar mixture from bowl and add to fruit/topping.
4. Beat together olive oil, sugar, eggs, vanilla and milk until well combined. Note: I use the same bowl as I mixed the topping in (as it saves you washing another dish).
5. Add remaining ingredients to wet ingredients and beat until evenly combined.
6. Pour cake batter evenly over fruit. Use the back of a spoon to smooth the top. (Note: I like to tap the bottom of the pan on the counter top before I put it in the oven. Also, don’t be alarmed if some of the fruit pops through the batter).
7. Place cake in the center of the pre-heated oven for about 25 to 30 minutes, or until cake tester placed in center of the cake comes out with little (or no) crumb.
8. Remove from the oven and cool slightly. If using a springform pan, remove the sides, place a plate on the top of the cake and invert. Remove bottom of the pan and the parchment paper. If using a cake pan, place a plate over the cake and invert. Remove parchment paper.
9. Serve straight up or with a scoop of vanilla ice cream or a dollop of whipped cream.
10. Makes 10 to 12 servings/pieces.

Delicious & Doable Tips:

~ use raspberries instead of blueberries
~ for an extra punch of ginger, add 2 tbsp (30 mL) of grated fresh ginger to topping/fruit mixture.