 | | Directions |
- Preheat oven to 350° F.
- Melt 3 tablespoons butter and 1/3 cup brown sugar together and pour into 9 inch pie dish (or put both in dish and melt in microwave). Peel and slice 2 peaches or nectarines and arrange in the dish. Strew raspberries and blueberries over the slices. Set aside.
- Make the cake batter: cream butter and sugar together until smooth. Add egg and mix in. Mix in milk and vanilla. Mix together flour, salt and baking powder, then stir into batter.
- Smooth batter over fruit and bake until a toothpick inserted into the center comes out clean, about 35 minutes. Cool on a rack for about 10 minutes. Run a knife around the edge to free it, then, while the cake is still warm and before the fruit has started to firm up, put a plate (somewhat larger than the baking dish) on top of the baking dish and turn both upside down. Needs no frosting.
- TIP: If the fruit doesn't come neatly out of the baking dish, heat remnants a little to soften them (microwave is useful), then reassemble on top of the cake. It will be delicious even if it doesn't look perfect.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Container: 9 inch pie dish
Servings: 6
|  | | Ingredients | | - | | 3 tablespoons butter |
| - | | 1/3 cup brown sugar |
| - | | 2 ripe peaches or nectarines |
| - | | 1 cup mixed berries: blueberries, raspberries etc |
| - | | 1/2 cup sugar |
| - | | 5 tablespoons butter |
| - | | 1/2 cup milk |
| - | | 1 teaspoon vanilla |
| - | | 1 egg |
| - | | 1 cup flour |
| - | | 1/2 teaspoon salt |
| - | | 1 teaspoon baking powder |
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