Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Heathy Peach and Blueberry Upside-Down Ring Cake
Upside Down Cake: Wholesome, moist and soft cake filled with fresh blueberries and juicy peach slices
Last week I posted a great summer recipe for crumbly and buttery peach bars. Remember?!?
Since my last post I’ve been debating about my favorite fruit for baking. Sunshine sweet and drip-down-your-chin juicy peaches? OR deliciously healthy, anti-oxidants and nutrients packed, cute little blueberries?!?
Hmm… Because I really can’t make up my mind, today I use both. Not in crumble bars, but a delicate and healthy upside-down cake.
Take a look!
Every slice of this cake explodes with sweet blueberries in the middle and soft peach slices on top. I mix the blueberries in the batter for an even distribution throughout the cake. And I layer the peach slices on the bottom of the pan with almond slices and coarse sugar, for a super moist top. That’s what I love most about upside-down cake. The juice released by the fruit while baking is trapped at the bottom of the pan. When you flip the cake (after it cools down a bit) you discover a wet and mouthwatering top.
Now check out the ingredients: no butter in this recipe. Just some yogurt and vegetable oil, to give richness and moisture to the cake. And not too much sugar, to add to the natural sweetness of the fruit. Perfect, right?!
I can’t imagine an afternoon by the pool without a nutritious and healthy snack for the kids. And this cake is just what you need. The recipe is quite fast (ready in an hour) and simple (you really have to try hard to mess this up). Just follow the simple directions below and you will end up with a delicious homemade snack that your family will love.
I could really eat a slice of this. Every. Single. Afternoon.
Wait, why not for breakfast too?! Before it’s all gone, I need to hide a slice in my secret spot for tomorrow morning.
… the very top shelf in the snacks cabinet, behind some boxes, where I keep all my chocolate. And shhhhh! It’s our secret now 🙂
VIDEO RECIPE
Other Italian dessert recipes you might like:
- Authentic Italian Tiramisu
- Sicilian Cannoli
- Italian Cream Stuffed Cannoncini (cream horns)
- Pastiera di Riso (Rice and Ricotta Pie)
- Italian Olive Oil Cake with Creme Anglaise
- Torta Cappuccina Modenese (Italian Frangipane Tart)
- Italian Almond Cookies
- Ricotta Crostata with Chocolate Chips
- Italian Panna Cotta
- Italian Torta Paradiso
- Italian Torta della Nonna
- Limoncello-Ricotta Cake
- Torta Nua
Heathy Peach and Blueberry Upside-Down Ring Cake
Upside Down Cake: Wholesome, moist and soft cake filled with fresh blueberries and juicy peach slices
Servings:
0
Prep Time
Cook Time
Resting Time
Total Time
Ingredients
- 2 eggs
- 1/2 cup (100 gr) of sugar
- 1 cup (7 oz, 200 gr) of plain greek yogurt
- 1 tespoon of vanilla extract
- pinch of salt
- 1/2 cup (125 ml) of vegetable oil
- 2 cups (300 gr) of all-purpose flour
- 1 tablepsoon (16 gr) of baking powder
- 6 oz (170 gr) of fresh blueberries
- 2 large peaches, sliced (about 1 lb, 450 gr)
- 2 tablespoons of coarse sugar (optional)
- 1/4 cup of sliced almond
Instructions
1. Preheat the oven to 350° F (175° C). Spray the bottom of your baking pan if necessary. I use a ring shape silicone mold, so no greasing is needed.
2. In large bowl add the eggs, sugar, yogurt, vanilla extract, salt and oil. Beat well.
3. Add the flour and baking powder. Mix until just combined.
4. Fold in the blueberries.
5. Sprinkle the bottom of the pan with coarse sugar if you are using it, and the almond slices.
6. Arrange the peach slices in a circle on the bottom.
7. Transfer the batter to the pan and level with a spoon.
Bake for 40 minutes, check for readiness and bake for 5 more minutes if needed.
Let the cake cool before flip the cake off the pan. Slice and eat! Enjoy 🙂
