Blackberry Peach Upside Down Cake

Yum! There are so many great fruits and vegetables available right now at our local farmer’s markets we decided to try some new recipes that would use these fresh ingredients. This is an easy treat that is perfect for Summer dining and only uses 2 pans for easy cleanup.

INGREDIENTS

Topping:
6 tablespoons butter
1/2 cup brown sugar
3 peaches, peeled and sliced
1/2 cup fresh blackberries

Cake:
1/2 cup butter
2 eggs
3/4 cup sugar
2 teaspoon vanilla
1 3/4 cups flour
1 tsp baking powder
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon

DIRECTIONS

In a medium-sized (9") cast iron skillet melt the 6 tablespoons of butter over medium heat. Add brown sugar and stir until it starts to bubble. Take off the heat and set aside.

Cream together the remaining butter and sugar until smooth. Add eggs one at a time until blended, then mix in other dry ingredients.

Place fruit over brown sugar mixture in pan then pour cake mixture on top.

Bake in preheated 350-degree oven for 35 minutes or until the top is golden brown.

Remove from oven and put on a cooling rack - use a knife to gently separate cake from edges of the pan. Immediately turn over on to plate. Let cool to room temperature and enjoy!