Ginger Peach Upside Down Cake
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 ⓘ
Instructions
- Wrap foil over bottom and halfway up side of 9-inch (2.5 L) springform pan. Grease pan; set aside.
- In small saucepan, melt brown sugar with butter over medium heat until sugar is dissolved, about 2 minutes; pour into prepared pan.
- Starting at edge, arrange peaches, slightly overlapping, in concentric circles to cover completely.
- Sprinkle with ginger; set aside.
- Cake: In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time.
- Beat in vanilla.
- In separate bowl, whisk together flour, baking powder, baking soda, orange rind, ginger and salt.
- Stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream.
- Spoon over peaches and spread without disturbing peaches.
- Set on rimmed baking sheet.
- Bake in bottom third of 350°F (180°C) oven until top springs back when lightly touched, about 1 hour.
- Let cool in pan on rack for 15 minutes.
- Invert onto flat serving plate.
Nutrition & Diet Analysis (per serving)
822
kcal
41% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).