Name: Blueberry or Peach Upside Down Cake
Ingredients: 2 1/2 oz. (75g) brown sugar; 3 oz. (90g) butter; 1 tbsp. lemon juice; 35 oz. (1 kg) blueberries or peach slices; 9 oz. (270g) granulated sugar; 5 oz. (150g) butter; 6 tbsp. Peach wine; 2 large eggs; 2 cup all purpose flour; 1 1/2 tbsp. baking powder; 1 cup milk

Blueberry or Peach Upside Down Cake

Ingredients

2 1/2 oz.s (75g) brown sugar
3 oz.s (90g) butter
1 tbsp. lemon juice
35 oz.s (1 kg) blueberries or peach slices
9 oz.s (270g) granulated sugar
5 oz.s (150g) butter
6 tbsp. Peach wine
2 large eggs
2 cups all purpose flour
1 1/2 tbsp. baking powder
1 cup milk

Instructions

Combine brown sugar, 3 oz. (90g) butter and lemon juice. Spread evenly into the bottom of a greased 3.5 L pan (15 x 22.5 x 2.5 cm). Cream sugar and butter together and then beat in eggs and wine. Combine flour, baking powder and sift. Add milk to batter alternately with dry ingredients, mixing well. Spread fruit into pan then pour in batter. Bake in a preheated 375F (190C) oven until cake springs back when pressed lightly, about 50 minutes. Cool and invert. Portion and serve with ice cream or whipped cream, if desired.