POPSUGAR Celebrity

Ginger Peach Upside-Down Cake

Aug 8 2007 - 7:57am

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 [1]
From Wild Oats Marketplace [2] via Kitchen Crafts 'N' More [3]

1 1/2 lbs ripe peaches, peeled [4], 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. [4]
  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. [4]
  5. Bake 45 to 50 minutes, until golden brown and firm in the center. [4]
  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. [4]

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