Description
This upside-down walnut cake is garnished with fresh peaches and wild blueberries. It's as easy to make as it is pretty to look at!
Ingredients
Scale
Topping
- 2 tbsp butter, melted
- 1/3 cup packed brown sugar
- 1 tsp cinnamon
- 2 firm-ripe peaches, cut into 1/2" slices
- 1/2 cup fresh blueberries
Cake
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 cup plain yogurt
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- Grated zest of 1 lemon
- 1 cup flour
- 1/2 cup ground walnuts
- 1 tsp each baking powder and baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 350F. Lightly grease a 10" springform pan and wrap with foil to prevent any leakage.
- In a small bowl, stir together melted butter, brown sugar and cinnamon. Spread over the bottom of prepared pan. Arrange peach slices overtop in concentric circles, leaving a little space between slices. Scatter blueberries into the spaces between the peach slices.
- In a large bowl, cream together butter and sugar until fluffy. Add eggs, one at a time, beating well between additions. Stir in yogurt, vanilla, almond extract and lemon zest.
- In a separate bowl, stir together remaining ingredients. Gradually beat into the wet ingredients, stirring until just barely combined.
- Spoon batter onto the fruit base; gently smooth out the top and spread to the edges, avoiding disturbing the peaches. Bake in preheated oven for a hour, or until top is golden and a tester inserted into the center of the cake comes out with a moist crumb.
- Place the pan on a wire rack and allow to cool for 15-20 minutes. To serve the cake, run a knife along the edges to loosen, then very carefully invert onto a serving plate (don't worry if any fruit stays stuck to the pan - just replace it on the top of the cake, serve with flair and no one will be the wiser).
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert