Ginger Peach Upside-Down Cake
This recipe makes 12 servings
|Per serving: about||-|
|total fat||15 g|
|sat. fat||9 g|
- Portion size: 12
This moist cake looks elaborate but is simple enough that you can bake it often — and for any occasion. Serve warm if possible.
- 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 CAKE
- 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
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