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Categories:
brown sugar butter peaches blueberries sugar butter cream cheese flour baking powder salt eggs milk vanilla
Viewed: 79 - Published at: 6 years agoIngredients
- 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
Method
- 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.
