This moist cake looks elaborate but is simple enough that you can bake it often — and for any occasion. Serve warm if possible.
- Portion size 12 servings
- Credits : Canadian Living Magazine: July 2004
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 318 mg
- Protein 4 g
- Calories 313.0
- Total fat 15 g
- Cholesterol 70 mg
- Saturated fat 9 g
- Total carbohydrate 42 g
- Iron 8.0
- Folate 11.0
- Calcium 5.0
- Vitamin A 15.0
- Vitamin C 3.0