Upside Down Blackberry Peach Pecan Cake with Pecan Kreme

Author: Janet Hudson Status: published Published: Jan 06,2010 license cc-by tags: Cake, Pecan, Blackberry, Peach, SundayBrunch, 0   Share on Facebook Share on Twitter

And here is the recipe:

1 cup vegetable margarine
1cup raw sugar
Egg Replacer for 4 eggs
3 cups cake flour, sifted
1 heaping teaspoon baking powder
3/4 pound pecans, chopped medium

1 peach, sliced
1 cup balckberries
1/2 cup brown sugar
3 tbsp vegetable margarine

Mix the dry ingredients together.
Beat the margarine, sugar and then add the egg replacer. Incorporate the dry- fold in the pecans.

Arrange the peaches and blackberries in a cake pan, sprinkle with brown sugar and then the margarine. Pour the cake batter over the fruit and bake at 375 degrees 40 minutes.
Cool. Remove from pan and slice cake in half- fill with the nut kreme and replace the layer. Serve.
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