Sunday, July 21, 2013
Using two ripe peaches and half a carton of blueberries, I whipped up this upside down cake from TheKitchn's master recipe. The process was simple enough, even with dried out, clumpy brown sugar. Single layer fruit cakes are pretty much the best thing in the summer. Get on this recipe. Now.
...if only I could figure out how to not turn my entire kitchen into a giant furnace when I'm baking.
[Edit: I do not really recommend refrigerating this cake. The cake part gets super dense.]