Best Ginger Peach Upside Down Cake Recipes

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GINGER PEACH UPSIDE-DOWN CAKE



Ginger Peach Upside-Down Cake image

I made this cake often when our children were young. It takes only five ingredients but looks so festive and tastes so good! -June Tubb, Viroqua, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 5

1/4 cup butter, melted
1/2 cup packed brown sugar
1 can (15-1/4 ounces) sliced peaches, drained and patted dry
1/4 cup red candied cherries, halved
1 package (14-1/2 ounces) gingerbread cake/cookie mix

Steps:

  • In a small bowl, combine butter and brown sugar. Spoon into an ungreased 10-in. fluted tube pan. Alternately arrange peaches and cherries in pan. , Prepare gingerbread batter according to package directions for cake; carefully pour over fruit. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto a serving plate. Cool completely before cutting.

Nutrition Facts :

GINGER PEACH UPSIDE DOWN CAKE



Ginger Peach Upside Down Cake image

Make and share this Ginger Peach Upside Down Cake recipe from Food.com.

Provided by Rosiegirl

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 320.3, Fat 16.3, SaturatedFat 9.8, Cholesterol 71.5, Sodium 331.6, Carbohydrate 41.3, Fiber 0.8, Sugar 28.8, Protein 3.5

PEACH AND GINGER UPSIDE DOWN CAKE



PEACH AND GINGER UPSIDE DOWN CAKE image

Categories     Cake     Fruit     Dessert     Bake     Picnic     Vegetarian     Summer     Kosher     Potluck

Yield 12 servings

Number Of Ingredients 9

1½ sticks (¾ cup /170 grams) unsalted butter, at room temperature, divided
¼ cup dark brown sugar
6 large very ripe fresh peaches (about 2¼ pounds)
1 cup (204 grams) granulated sugar
3 large eggs
1 cup (130 grams) all-purpose flour
1 teaspoon baking powder
1 (2-inch) piece fresh ginger, peeled and grated (about 2 tablespoons)
2 teaspoons vanilla bean paste

Steps:

  • Preheat the oven to 350° F. Spray a 10-inch pan with nonstick vegetable oil spray and smear the bottom and side evenly with ¼ cup of the butter. Sprinkle the brown sugar over it, tilting the pan and tapping it gently so that it coats the butter. Set on a baking sheet and set aside. Peel and pit the peaches and cut into ¼ inch thick slices. Arrange the peaches around the pan in a fan pattern. In the bowl of a stand mixer fitted with a paddle attachment, combine the remaining butter and the sugar. Add the eggs, one at a time, mixing at medium speed between additions until each is completely incorporated. Sift the flour and baking powder together and add to the batter, mixing at medium-low speed until just blended. Add the fresh ginger and mix to fully incorporate. Add the vanilla and mix to blend. Gently pour the batter over the cut peaches so that it covers the entire pan. Bake for 35 to 40 minutes, until the cake is golden brown on top, no longer jiggly in the middle, and a toothpick or cake tester inserted into the center comes out with no cake on it (it will have some sticky sugar and some fruit on it). Remove from the oven and allow to cool for at least an hour before unmolding. To unmold, place a serving dish at least 2 inches wider in diameter than the pan over the top of the cooled cake. Pressing firmly on the plate with one hand, slide the pan side into the other hand; then, pressing firmly on both the plate and the pan, flip over, so that the whole thing ends up with the plate on the bottom and the pan on the top. Wait to unmold the cake for another 15 minutes. Replace any fruit slices that might have stuck to the pan and serve.

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