Ginger Peach Upside-Down Cake
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 313 |
| pro | 4 g |
| total fat | 15 g |
| sat. fat | 9 g |
| carb | 42 g |
| fibre | 1 g |
| chol | 70 mg |
| sodium | 318 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 8 |
| vit A | 15 |
| vit C | 3 |
| folate | 11 |
This moist cake looks elaborate but is simple enough that you can bake it often — and for any occasion. Serve warm if possible.
Ingredients
- 3/4 cup packed brown sugar
- 1/4 cup butter, melted
- 2 cups sliced (1/4 inch/5 mm thick) peaches, peeled
- 1 tbsp grated gingerroot
- CAKE
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1-1/2 cups all-purpose flour
- 1-1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp grated orange rind
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1 cup sour cream
Preparation
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.
Source : Canadian Living Magazine: July 2004
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