Tested till perfect Ginger Peach Upside-Down Cake

Ginger Peach Upside-Down Cake

This moist cake looks elaborate but is simple enough that you can bake it often — and for any occasion. Serve warm if possible.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2004

Recipe3 out of 5 based on 11 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12


  • 3/4 cup 3/4cuppacked brown sugar
  • 1/4 cup 1/4cupbutter, melted
  • 2 cups 2cupssliced (1/4 inch/5 mm thick) peachpeaches, peeled
  • 1 tbsp 1tbspgrated gingerroot


  • 1/2 cup 1/2cupbutter, softened
  • 3/4 cup 3/4cupgranulated sugar
  • 2 2eggeggs
  • 1 tsp 1tspvanilla
  • 1-1/2 cups 1-1/2cupsall-purpose flour
  • 1-1/2 tsp 1-1/2tspbaking powder
  • 1 tsp 1tspbaking soda
  • 1 tsp 1tspgrated orange rind
  • 1/2 tsp 1/2tspground ginger
  • 1/4 tsp 1/4tspsalt
  • 1 cup 1cupsour cream
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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 Information Per serving: about

cal 313 pro 4g total fat 15g sat. fat 9g
carb 42g fibre 1g chol 70mg sodium 318mg

% RDI:

calcium 5 iron 8 vit A 15 vit C 3
folate 11
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