| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 15 min |
| Yield: | 8 servings |
Ingredients
- 1/2 cup packed light brown sugar
- 5 tablespoons butter, melted
- 2 peaches, pitted, peeled and sliced 1/2-inch thick
- 1 cup blueberries
- 1 cup granulated sugar
- 1/2 cup (1 stick) butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 1 1/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 2/3 cup milk
- 1 1/2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350 degrees F and place a rack in the center of the oven. Grease the sides of a 9-by-3-inch round cake or bundt pan.
- Sprinkle the brown sugar in the pan and pour in the melted butter. Top with the peaches and blueberries and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar with the room temperature butter on medium speed until fluffy, then increase to high speed for 3 to 5 minutes. Turn off the mixer, add the cream cheese ,and then mix on medium speed.
- In a medium bowl, whisk to combine the flour, baking powder and salt.
- Turn the mixer off and add the eggs, then mix on low speed to beat in the eggs. Add the flour mixture slowly, then add the milk and vanilla extract and mix until combined. Spread the batter over the fruit and transfer to the oven.
- Bake until a toothpick inserted in the center comes out clean, 1 hour.
- Transfer the pan to a wire rack to cool for 5 minutes, then run a knife around the sides to loosen the cake and invert onto a plate. Let cool and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 497 |
| Total Fat | 26 g |
| Saturated Fat | 15 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 2 g |
| Sugar | 45 g |
| Protein | 6 g |
| Cholesterol | 114 mg |
| Sodium | 226 mg |
Reviews
Two people told me this was the best cake they ever had. It is a dream. Absolutely delicious. Have made it twice already and will be a staple in my family forever. Thank you so much Nancy!
So good!
This is a easy dessert to make an absolutely scrumptious I give it five stars
I made this cake with fresh peaches & blueberries for our AA (Appy & Alcohol) night for the glam camping group. I added a couple of tbsp of peach liquor to the cake. I cooked it on my bbq. It turned out beautiful, not a crumb left over.
Awesome!
Great cake Nancy. I am also cooking the creamed chipped beef for dinner tonight along with yellow squash casserole. love all of your recipes.
Delicious and colorful displayed on serving tray. I made this in cast iron skillet melting the butter in the pan first. Blanched and peeled peaches (no waste). Only used enough blueberries to fill in spots between peaches. Baked 50 min and rested 10 min before flipping. Looked just like picture.
Just made this cake. Absolutely delicious and it came out of the oven looking exactly as pictured. Will be making this all during peach season. Thanks for a wonderful recipe.
Amazingly easy peach cake recipe to follow and the result was a soft, fluffy and delicious peach cake. Thank you for sharing good cake recipe.https://www.cakengifts.in/cake-delivery-in-ghaziabadhttps://www.cakengifts.in/cake-delivery-in-faridabad
Made this with canned peaches and my frozen blueberries that I defrosted slightly. I made it in a 8×8″ pan. It had great flavor. Served it warm with ice cream. The cake was a little dense, not as fluffy as I hoped, but still very delicious.