Diethood · by Katerina Petrovska
Peach Upside Down Cake
NUTRITION · PER SERVING60M COOK
CAL 11%·PRO 9%
CARBS 30G57% OF CAL
2G FIBER10G OTHER18G TOTAL SUGAR
FAT 9G36% OF CAL
5G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist and fluffy ricotta cake baked with juicy peaches and blueberries. Serve slices with whipped cream as a dessert or with coffee as a treat.
dessertamericanbaked good🍪 sheet pan🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 8- 2 to 3 peaches (, halved, peeled, pitted and sliced into 1/4-inch half moons)
- 1 teaspoon fresh lemon juice
- 1 teaspoon corn starch
- 1 to 2 tablespoons light brown sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 4 tablespoons butter (, softened)
- 1/2 cup sugar
- 1 large egg
- 2 teaspoons lemon zest
- 2 teaspoons pure vanilla extract
- 1/2 cup ricotta cheese
- blueberry preserves juice ((optional))
At a glance
PER SERVING · TIME 60M
CAL 11%·PRO 9%
CARBS 30G57% OF CAL
2G FIBER10G OTHER18G TOTAL SUGAR
FAT 9G36% OF CAL
5G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 35m
- Sodium
- 108mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 165mg
- Calcium
- 48mg
- Iron
- 0.86mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 108MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.