Ginger Peach Upside Down Cake Recipe

Name: Ginger Peach Upside Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup brown sugar, packed; 1/4 cup butter, melted; 2 cups sliced fresh peaches, peeled (1/4 inch/5 mm thick); 1 tablespoon gingerroot, grated; 1/2 cup butter, softened; 3/4 cup granulated sugar; 2 eggs; 1 teaspoon vanilla; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon orange rind, grated; 1/2 teaspoon ground ginger; 1/4 teaspoon salt; 1 cup sour cream

Servings: persons

3/4 cup brown sugar, packed
1/4 cup butter, melted
2 cups sliced fresh peaches, peeled (1/4 inch/5 mm thick)
1 tablespoon gingerroot, grated
1/2 cup butter, softened
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon orange rind, grated
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup sour cream

1
Wrap foil over bottom and halfway up side of 9-inch (2.5 L) springform pan. Grease pan; set aside.
2
In small saucepan, melt brown sugar with butter over medium heat until sugar is dissolved, about 2 minutes; pour into prepared pan.
3
Starting at edge, arrange peaches, slightly overlapping, in concentric circles to cover completely.
4
Sprinkle with ginger; set aside.
5
Cake: In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time.
6
Beat in vanilla.
7
In separate bowl, whisk together flour, baking powder, baking soda, orange rind, ginger and salt.
8
Stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream.
9
Spoon over peaches and spread without disturbing peaches.
10
Set on rimmed baking sheet.
11
Bake in bottom third of 350u00b0F (180u00b0C) oven until top springs back when lightly touched, about 1 hour.
12
Let cool in pan on rack for 15 minutes.
13
Invert onto flat serving plate.

968

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 cup brown sugar, packed, 1/4 cup butter, melted, 2 cups sliced fresh peaches, peeled (1/4 inch/5 mm thick), 1 tablespoon gingerroot, grated, and more.

Yes, Ginger Peach Upside Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ginger Peach Upside Down Cake

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