PEACH GINGER CAKE RECIPES
GINGER PEACH UPSIDE DOWN CAKE RECIPE | LAND O’LAKES
Classic upside down cake with the bright, fresh flavor of ginger creates a wonderful summer dessert. Serve with whipped cream and chopped candied ginger.
Provided by Land O'Lakes
Categories Upside-down Peach Fruit Cake Dessert
Total Time 0 minutes
Prep Time 30 minutes
Yield 12 servings
Number Of Ingredients 18
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.
Nutrition Facts : Calories 250 calories, FatContent 12 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 45 milligrams, SodiumContent 220 milligrams, CarbohydrateContent 34 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 3 grams
PEACH GINGER UPSIDE DOWN CAKE RECIPE | RECIPE - RACHAEL ...
A cast-iron skillet is the secret to this Peach-Ginger Upside-Down Cake's gooey, caramelized top.
Provided by Gail Simmons
Number Of Ingredients 21
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
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GINGER PEACH UPSIDE-DOWN CAKE RECIPE: HOW TO MAKE IT
I made this cake often when our children were young. It takes only five ingredients but looks so festive and tastes so good! —June Tubb, Viroqua, Wisconsin
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Total Time 45 minutes
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