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Blueberry Peach Upside Down Cake 005I was actually going to share some lasagna with you today. Green Chile Chicken Lasagna, to be precise. But I forgot to take the final picture. You see, I made it for a little dinner party we had last night, and you know how those things go, a few gulps of wine and all thoughts of pretty food pictures fly right out of my noggin. Which means I will just have to make it for you again, because I love you.

And I promise not to drink wine before I take the final picture.

I’m only explaining all of this to you because I’m pretty sure y’all think I live off dessert. Well, kind of. But in between all the sweet stuff, I do stuff my pie hole with actual food. I promise.

I’m making a lot of promises today, aren’t I?

So, onto the recipe for today…and yes, it is a dessert. He he.

I bet right now y’all are thinking there was no lasagna, right? I don’t blame you one bit. Me thinks I doth protest too much.

Anyway, Blueberry Peach Upside Down Cake. Can you dig it?

(On a completely unrelated note, one of the swim teams we used to compete against was called the Purple People Eaters. No way that name would fly today, but it always made me laugh when I was little. And a bit scared.)

Think pound cake with caramelized blueberries and peaches on top. Well, because that is what it is. You melt butter and brown sugar in the bottom of a cake pan, layer on the blueberries and peaches, then smooth on the cake batter. Bake it, shake it, flip it and voila! Upside Down Cake!

Yes, I’ve had three cups of coffee.

Seriously, this cake is easy peasy and will impress your friends. It’s got that patisserie feel to it, like you know your way around a French bakery. I stole the idea from Nancy Fuller of Farmhouse Rules. I was doing a treadmill run, snacking on a peach, when she made this cake. I thought, it must be fate (you know, because I was eating a peach when I saw it? Okay. Never mind.). I did change her’s up a bit because it was a little sweet, on sweet, on sweet. I added some (okay, a whole lotta) lemon zest because I like a little zing! I think orange zest would be pretty zingy, too.


Blueberry Peach Upside Down Cake

(adapted from Nancy Fuller)


5 tablespoons butter

1/4 cup packed brown sugar

1 tablespoon lemon zest

2 medium peaches, peeled and sliced

1 cup blueberries



1 cup sugar

1/2 cup butter (1 stick) at room temperature

4 ounces cream cheese at room temperature

1 1/3 cups AP flour

1 1/2 teaspoons baking powder

pinch of salt

2 large eggs

2/3 cup milk

1 1/2 teaspoons vanilla extract

1 tablespoon lemon zest


Preheat oven to 350 degrees.

Grease the sides of a 9 inch round.

Melt the 5 tablespoons of butter and pour into the bottom of the pan. Sprinkle the brown sugar on top.

Layer the fruit over the butter/brown sugar mixture.

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In a large bowl (I used the bowl of my stand mixer), beat the sugar and butter until creamy and light colored (about 6 minutes). Add the cream cheese and mix well.

In a medium bowl, whisk the flour, baking powder and salt to combine.

To the wet ingredients, add the eggs and resume mixing on low.

Slowly add the dry ingredients until incorporated.

Add the milk, vanilla and lemon zest until combined.

Spread the batter evenly over the fruit.

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Bake for one hour, or until a toothpick comes out clean.

Transfer the pan to a wire rack to cool for 5 minutes and then flip onto a plate.

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Sing the Purple People Eater Song loudly while eating a big slice. Hey, it’s got fruit. It’s good for you!



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While most athletes think of training food as things like vegetables, protein powders, nuts, and fruit, I think of doughnuts. And I blame it on my mother. And the 70s. And too much chlorine.

Back when I was a competitive swimmer, I used to train many hours per day – weights, dry land, swim practice morning and evening. And I was always starving (I also had green hair, but we’ll save that for another post). After practice, we’d usually stop to get a snack. What was easier, and more clamored after, than doughnuts? Nothing, I tell you. They were easy, not super messy so they could be eaten in the car on the way home, and they were universally beloved (Just ask the poor kid whose mother tried to get us to eat apples one day after practice. I’m guessing he’s still in therapy over that debacle.). We went nuts for doughnuts.

I even ate them before every swim meet. My mom and I would stop at Winchell’s on the way to the meet and I’d get two frosted cake doughnuts with sprinkles and a carton of milk. That is what I ate before I competed for nine years! Who knew about bonking? Who cared? I swam because I loved it and left the “specifics” up to my mom and my coach. It was madness, I tell you!

Well, I’d like to say that I’ve gotten smarter about it all, but the truth is I’m still a doughnut junkie (like y’all hadn’t already figured that out). And while I do eat fairly healthily day to day, I don’t spend a lot of energy paying much attention to sports nutrition or what is the “latest fitness food trend”. I eat what I like, what my body seems to be craving, and what sounds good before, during and after I train and race.

And I crave doughnuts. So this weekend, after a 155 mile week, I made a big batch of doughnuts and promptly snarfed down a couple (or three). While I’m typing this, I’m eating another. But before you get all up in my business, just know that I’m downing it with a bottle of beet juice. So there.

But I love y’all for trying to make me a better person.


Cake Doughnuts

adapted from

1 cup sugar

4 teaspoons baking powder

1 1/2 teaspoons salt

1/2 teaspoon nutmeg or vanilla extract

2 eggs

1/4 cup unsalted butter, melted

1 cup whole milk

4 1/2 cups flour

oil for frying (I use peanut)

powdered sugar


In the large bowl of your stand mixer, mix sugar, baking powder and nutmeg (if using vanilla instead, hold off until you beat in the eggs).

Add eggs, milk and butter. Beat well.

Add 3 cups of the flour and beat until well blended (a dough hook works really well here). Add one more cup of flour and beat. Check dough – it should be firm, but soft. If it is too sticky, add up to 1/2 cup more flour.

Wrap in plastic wrap and chill for a least an hour so that it can be rolled out, if desired.

Cake Doughnuts 001

After it’s chilled, if you choose to roll it out, do so on a floured surface with a floured rolling pin. Roll out to 1/2 inch thickness (thicker doughnuts will not cook in the center). Use a doughnut cutter or a large glass. I used the cap of a bottle of vinegar (after I rinsed it off) to cut out the centers.

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If you choose not to roll the dough out, simply pinch off pieces and roll into balls. This will give you beignet-style doughnuts.

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Heat oil to 360 degrees.

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Carefully drop doughnuts into hot oil. Flip over doughnuts after about 45 seconds, once they have started to puff up and brown. Repeat with the other side. Flip each doughnut fully one more time, about a 3 minute total cooking time.

Remove from oil and drain on paper towels. Sift powdered sugar over the tops.

Cake Doughnuts 009


Plate on your favorite 70s dishes. Eat before and after you run while listening to ABBA and Blue Swede.



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