Today’s guest blogger, Jan & Sarah from J4C Home. Please help me in welcoming them to my blog. I am excited they are here. I checked out their blog and I just love the California gardening. I would like to learn something from them as I have never gardened before and it's made it to my "to-do" list. ME! Yes, me gardening (someday)! Check out this recipe that they are sharing today it looks so fresh and delicious.
Blog: J4C Home
TAKE IT AWAY: We're a mom & daughter team, sharing our love of cooking, gardening, reading and crafting. We also post reviews and giveaways of products we love. Our Peach Blueberry Upside Down Cake is easy to make and pretty enough to serve to holiday guests. It also makes a nice gift. We hope you'll enjoy it as we do!
Peach Blueberry Upside Down Cake
1-1/4 cups flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
3 Tablespoons butter
1/4 cup brown sugar
1 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup milk
1 (15 oz.) can sliced peaches
3/4 cup blueberries (fresh or frozen)
Preheat oven to 350 degrees. Grease a 9” round cake pan. Combine the flour, baking powder and salt. Set aside. Place the 3 Tablespoons of butter and the brown sugar in the prepared pan, and put this in the oven for 3 to 4 minutes, just long enough for the butter to melt. Remove from oven, and stir in the melted butter and brown sugar to mix well. Set aside. In a large mixing bowl, cream together the 1/3 cup butter and the granulated sugar. Beat in the egg, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. (Overmixing will cause the cake to be heavy.)
Drain the peaches and pat them dry with a paper towel. Arrange the peaches around the edges of the prepared pan and distribute the blueberries in the center. Pour batter into the pan, covering the fruit completely. Bake in the preheated oven to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Enjoy the cake warm, or at room temperature.