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52 Weeks of Baking: Ginger Peach Upside-Down Cake

Last Friday our very own peach-pie eating contest winner 7bits brought in a flat of super ripe peaches. At the end of the day there were eight peaches left and no one here to eat them. Instead of letting them go to waste, I decided to take them home and turn them into something tasty. I thought about making jam or ice cream, but really wanted something I could bring in to share with everyone. So after a quick search online I found a recipe that inspired me. Doesn't the name Ginger Peach Upside Down Cake inspire you too? To check out the recipe I used,

Note: This recipe uses white sugar in the topping, if I was to make it again, I would definitely try brown sugar for a more caramely effect. Also, most of my coworkers thought the cake was moist, but I thought it was a little on the dry side - next time I'll add a tiny bit more butter.

Ginger Peach Upside-Down Cake
From Wild Oats Marketplace via Kitchen Crafts 'N' More

1 1/2 lbs ripe peaches, peeled, pitted and sliced (1/2-inch thick)*
1/4 cup chopped crystallized ginger
1 tsp cinnamon
1/4 tsp nutmeg
3 tbsp unsalted butter
1/3 cup sugar

2 1/2 cup unbleached flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp dried ginger
1/2 tsp nutmeg
1 stick unsalted butter, softened
1 cup raw cane sugar
1/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 cup milk

  1. Preheat oven to 350°F. Toss sliced peaches with ginger, cinnamon and nutmeg. Set aside.
  2. Sift together flour with baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Set aside.
  3. In a mixing bowl beat sugar with butter until light and fluffy. Add eggs, one at a time, mixing well after each. Add vanilla. Add flour mixture and milk, alternately. Mix until smooth. Set aside.
  4. Heat a 10 to 12-inch cast iron skillet over medium heat. Add three tablespoons butter and a third-cup sugar. Cook until golden brown and bubbling, stirring occasionally. Arrange gingered peaches on the bottom of the pan. Pour batter over the peaches.
  5. Bake 45 to 50 minutes, until golden brown and firm in the center.
  6. Allow to cool for 20 minutes, run a knife around the cake and invert onto a serving plate. Serve warm topped with vanilla or cinnamon ice cream.

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Join The Conversation
Food Food 8 years
awesome you guys, glad it turned out!
cageyme cageyme 8 years
I finally made this cake last night. I had lots of ripe peaches that were going to go to waste if I didn't do something, and I love using my cast iron skillet. It looked just like the picture. That's never happened before. You are right about it being just a wee bit dry. The batter was really thick, so maybe a bit more milk would have done the trick.
kiwitwist kiwitwist 8 years
UPDATE: I made this on the weekend and it was a hit! But the whole family preferred the peach puzzle pie thingy better.
kiwitwist kiwitwist 8 years
Thanks Yum! I LOVED the peach puzzle too!
beingtazim beingtazim 8 years
looks beautiful. i'm printing this one out to make! thanks for the vegan recipe vegan_musician.
Food Food 8 years
Thanks Geek! That is indeed steam, I snapped that as soon as I flipped it out. It gave me something to do, so that I wouldn't stick my face into and immediately burn myself before it cooled!
Tech Tech 8 years
Is that steam coming off the cake? Yum, how to you made food look so wonderful in photos time and time again. You've got the magic touch!
Food Food 8 years
You might need to increase the time, but I would just keep an eye on it. The cake will sort of spring back when it's ready. Also you might not have the same amount of surface on the bottom, so you might not need as many peaches. And don't overfill the pan, give the batter a little room to expand. You could also try and do cupcakes, I think that would be really fun!
tshellyedwards tshellyedwards 8 years
Mmmmm!! :LOVE: This looks DELICIOUS!! I love peaches and was just thinking the other day what I could bake with this yummy fruit! Yum, what size pie dish would you recommend for this if we don't use an oven-safe skillet? All I have is an nine inch round pie dish. Would that work? Would I have to increase the baking time to ensure it would cook all the way through?
chiefdishwasher chiefdishwasher 8 years
Hey party, it went well with my double expresso machiato.
BelovedAmI BelovedAmI 8 years
This looks AWESOME! I am always looking for ways to use crystallized ginger. Thank you!
vegan-musician vegan-musician 8 years
ooh, there's a vegan version of this same cake up today on blog.fatfreevegan.com! check it out, too!
Home Home 8 years
Oh, it's ginger! I tasted it and I loved the spiced flavor, but all I could identify was the nutmeg. The spiciness was what made it great.
Babychloe Babychloe 8 years
That look's really good. I wish I could have a piece right now.
ALSW ALSW 8 years
Delicious!
mwmsjuly19 mwmsjuly19 8 years
I'm getting cavities just looking at that cake.
Food Food 8 years
kiwitwist - if you don't have a skillet, go ahead and do it in a regular cake pan or casserole dish (if it's glass lower the temp a bit). The easy thing about the skillet is that you can caramelize the sugar in it and add peaches/batter directly. And this one was good, but I preferred the peach puzzle. These peaches were just too ripe for that recipe.
partysugar partysugar 8 years
This was wonderful it was a tasty coffee cake to pair with my morning cappuccino.
kiwitwist kiwitwist 8 years
oh my goodness this looks yummy! I LOVED :love: the other peach pie one you posted a few weeks back. I have to try this. Have any other suggestions if you don't have a skillet? Or should I just go out and buy one? hehehe
Kate-Marie Kate-Marie 8 years
That looks really delicious, especially with vanilla ice cream as you suggested. I love peaches but have never tried using them for baking.
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