GINGER PEACH CAKE RECIPES

Steps:

• Heat oven to 350°F. Spray 9-inch round cake pan with no-stick cooking spray; set aside.
• Combine all topping ingredients in bowl; mix well. Spread onto bottom of prepared pan. Starting from center, arrange peach slices in pan, covering entire surface and layering; set aside. 
• Combine flour, baking powder and salt in bowl; mix well. Set aside.
• Combine 1/2 cup butter, sugar and 1/3 cup brown sugar in another bowl; beat at medium speed until creamy. Add egg, milk and vanilla; continue beating until well mixed. Add flour mixture; beat at low speed until well mixed.
• Drop batter evenly over peach slices. Carefully spread batter over peaches. Bake 45-48 minutes or until deep golden brown and cake springs back when lightly touched in center. 
• Cool 5 minutes; run knife around edge of pan. Invert cake onto serving platter. Serve warm with whipped cream and candied ginger, as desired.

Steps:

• Preheat oven to 350°F with the rack in the middle
• For the peach topping, melt the butter in a well-seasoned 10-inch cast-iron skillet
• Stir in the brown sugar, lemon juice and salt and cook over medium heat, stirring, until evenly combined, 1 to 2 minutes
• Remove from the heat
• Arrange the peach wedges in a circular pattern on top of the caramel
• For the batter, in the bowl of an electric mixer fitted with the paddle attachment, combine the granulated sugar, brown sugar, and soft butter
• Beat on high until light and fluffy, 3 to 5 minutes
• Reduce the speed to medium and beat in the eggs, one at a time, then the sour cream and vanilla until combined, scraping down the sides of the bowl between additions as needed
• In a medium bowl, whisk together the flour, ground ginger, baking soda, baking powder, and salt
• Slowly mix the dry ingredients into the wet mixture until evenly distributed
• Pour the batter into the skillet over the peaches
• Smooth the top evenly
• Place the skillet on a rimmed baking sheet
• Bake until lightly browned and a cake tester inserted into the middle of the cake comes out clean, 40 to 45 minutes
• Remove from the oven and let cool at least 45 minutes or completely, if possible
• To invert the cake from the pan, run a butter knife around the edge of the cake, then place the skillet over very low heat to just warm the bottom, about 2 minutes
• Remove the pan from the heat, then carefully invert the cake onto a large plate
• To serve, slice the cake into 8 to 10 wedges and serve with a heaping spoonful of creme fraiche, vanilla ice cream or lightly sweetened whipped cream