Peach Blueberry Upside Down Bundt Cake

First, preheat the oven to 180 °C.

Grease a cake pan with butter. Pour the butter into the gugelhupfform. Sprinkle sugar on top, mix with a spoon.

Strain the peach halves, collecting the juice and measuring out 125 ml.

Cut the peach halves into wedges, wash and sort the blueberries. Now arrange the peach wedges (upright) alternately with the blueberries on the bottom of the mold close together (peach-blueberry-peach-…), set aside.

Separate the eggs. Beat egg whites with a pinch of salt until stiff. Beat yolks with sugar until foamy. Stir in oil and peach juice.

Sift flour with baking powder and pudding powder and fold in alternately with beaten egg whites.

Now very carefully spread the batter on the fruit in the prepared mold, smoothing it out. Place the pan in the preheated oven and bake for about 50 minutes.

Let the Gugelhupf cool in the mold for about 10 minutes, then carefully run a knife along the inner edge of the mold to loosen the cake from the edge of the mold.

Invert Gugelhupf onto a plate and let cool completely.

For decoration, cut peach halves into very thin slices and decorate the Gugelhupf with blueberries and peach slices.

Preparation Tip:

The Gugelhupf can also be prepared in a "marble look": To do this, puree a handful of blueberries with 1 teaspoon of powdered sugar and mix into one half of the ready-mixed batter.

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