Upsidedown Peach Ricotta Cake + Blackberries

Welcome back to QCK!

It’s Sunday! My favorite day of the week, as you probably know because I talk about it a lot. My favorite part of Sunday is my weekly Sunday Bake! This weeks bake is nothing short of perfection and I promise it’s worth turning the oven on for. If I can do it in my teeny tiny kitchen with no ventilation or A/C, you can too.

Okay, so this cake. It’s so insanely good and so easy. It’s a vanilla ricotta cake with just a touch of cardamom, super light and fluffy and not overly sweet, which makes it easy to down two pieces shamelessly. Thinly sliced peaches are layered in the bottom of the pan and they caramalize just a little bit in their own natural sugars, so no sticky syrupy stuff going on here. The cake itself is littered with fresh blackberries and then I like to top it with a dollop of honey brown sugar whipped cream. It’s seriously delightful, and I never use that word. This is theee perfect recipe for when you get a peach that just isn’t quite ripe or a carton of berries that are too sour to eat alone, which is a bonus in my book. Plus! It all gets mixed in ONE bowl! So you have hardly any dishes. What’s not to love?

The other thing I love here is the versatility. You can totally skip the upside down peach part and just have this as a normal cake. It’s great with pretty much any fruit. You could stick to this flavor combo and just mix in some diced peaches and blackberries, you could do just peach, just blackberry, raspberry, blueberry, strawberry, cherry, you get the point. The results will look similar to the picture above.

Substitutions and Add Ons

  • Cardamom can be skipped or substituted with cinnamon.
  • Peaches can be substituted for plums or nectarines.
  • Blackberries can be substituted for raspberries, blueberries, strawberries, or cherries.
  • Honey and Brown Sugar can be substituted for granulated or powdered sugar.
  • You can also add Mascarpone (to the whipped cream), Ice cream, for serving, other fruits and berries.

Tips and Tricks

  • This is a one bowl recipe, but it’s always a good idea to crack your eggs into a separate bowl just incase you get any shells or a bad egg.
  • Don’t skip the parchment paper in this recipe or you’ll end up with a sticky mess.
  • Make sure you do two layers of peaches, they’ll move around when you pour the cake batter over top so the more peaches, the more coverage you have.
  • If you don’t want to do the bottom peach layer or if you have extra peaces, you can dice them up and mix them into the cake.
  • Don’t skip flouring the blackberrries, if you don’t they’ll all sink to the bottom rather than scatter throughout the cake.


Prep: 20 MinBake: 50-60 MinCategory: DessertsServings: 8


  • 2 Large Peaches, peeled and thinly sliced
  • 1 1/2 C All Purpose Flour
  • 1 C Granulated Sugar
  • 2 tsp Baking Powder
  • 1 tsp Cardamom
  • 1/4 tsp Kosher Salt
  • 3 Large Eggs
  • 1 1/2 C Ricotta
  • 1/2 tsp Vanilla
  • 1/2 C (1 stick) Unsalted Butter, melted
  • 2 Tbsp All Purpose Flour
  • 1 C Blackberries, washed and dried.
  • 1 C Heavy Whipping Cream, very cold
  • 2 Tbsp Honey
  • 2 Tbsp Brown Sugar


  1. Preheat oven to 350°F. Line a 9 inch round cake pan with parchment paper and spray with nonstick.
  2. Arrange your peeled and sliced peaches in an even layer in the bottom of the cake pan, I do two layers of peach slices.
  3. In a large mixing bowl with a rubber spatula, combine flour, sugar, baking powder, cardamom and salt.
  4. Add 3 eggs, ricotta, vanilla, and melted butter. Mix well so all ingredients are fully incorporated, make sure to scrape the sides and bottoms.
  5. If the blackberries are really big, slice them in half.
  6. Toss the berries in 2 Tbsp of all purpose flour until fully coated.
  7. Gently fold the blackberries into the cake batter.
  8. Pour the cake batter into the pan and gently spread it into one even layer.
  9. Place the cake in the oven and bake 50-60 minutes, or until the edges are goldend brown, the top is cracked and a toothpick can be inserted into the center and come out clean.
  10. Allow the cake to cool completely before removeing it from the pan.
  11. Once the cake is cool, run a butter knife around the pan and place a plate on top of the pan. Carefully, using two hands, flip the cake onto the plate and peel the parchment paper off.
  12. To make the honey brown sugar whipped cream, combine heavy whipping cream, honey and brown sugar in a medium mixing bowl and use an electric mixer fitted with the whisk attatchment on high. Whip until the mixture forms soft peaks.
  13. Slice and serve.

As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading! 

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