Upside-Down Rye Cake with Peaches and Blackberries

Baker’s Gallery
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The recipe is from, “Southern Ground,” and uses a combination of high extraction AP flour and light rye. I picked the organic peaches from a nearby orchard, and blackberries grow everywhere in Oregon, whether they are wanted there or not. The flavor of the light rye is a nice complement to the fruit.

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4 Likes
2

That looks fabulous Richard, I could use a slice of that right now! The tart blackberries with sweet peaches must be delicious.
Benny

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Thanks, Benny. The combination is very nice.
Richard

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I love the idea of rye in a cake, Richard. Looks very delicious. Wouldn’t say no to slice or two with a cup of coffee. With rye and fruit in my book it’s healthy.

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Thanks, Abe.
Richard