Ginger Peach Upside Down Cake |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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From Ingredients:
3/4 cup brown sugar, packed |
1/4 cup butter, melted |
2 cups sliced fresh peaches, peeled (1/4 inch/5 mm thick) |
1 tablespoon gingerroot, grated |
1/2 cup butter, softened |
3/4 cup granulated sugar |
2 eggs |
1 teaspoon vanilla |
1 1/2 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon orange rind, grated |
1/2 teaspoon ground ginger |
1/4 teaspoon salt |
1 cup sour cream |
Directions:
1. Wrap foil over bottom and halfway up side of 9-inch (2.5 L) springform pan. Grease pan; set aside.
2. In small saucepan, melt brown sugar with butter over medium heat until sugar is dissolved, about 2 minutes; pour into prepared pan.
3. Starting at edge, arrange peaches, slightly overlapping, in concentric circles to cover completely.
4. Sprinkle with ginger; set aside.
5. Cake: In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time.
6. Beat in vanilla.
7. In separate bowl, whisk together flour, baking powder, baking soda, orange rind, ginger and salt.
8. Stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream.
9. Spoon over peaches and spread without disturbing peaches.
10. Set on rimmed baking sheet.
11. Bake in bottom third of 350°F (180°C) oven until top springs back when lightly touched, about 1 hour.
12. Let cool in pan on rack for 15 minutes.
13. Invert onto flat serving plate.
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