How to make
Pour one cup of sugar into the pan and put on the stove to caramelize.
Once browned, add the butter. Make sure the caramel is spread all over the bottom of the baking tray.
Cut the peaches into slices and arrange them in a fan shape on top of the caramel, putting the blueberries in between.
In a bowl, beat the eggs with the other cup of sugar. Pour the oil.
Without stopping the mixer, add the yogurt, sifted flour with baking powder and vanilla.
Spread the cake mixture evenly over the fruit.
Bake the peach cake in an oven preheated to 340°F (170 °C) for 40 minutes.
Turn the finished fruit cake over onto a plate or tray.
Try the peach upside-down cake - it's simply gorgeous!
If you have extra peaches on hand, try our other peach cakes or these peach desserts.
