Best Peachy Gingerbread Upside Down Cake Recipes

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UPSIDE-DOWN PEAR GINGERBREAD CAKE



Upside-Down Pear Gingerbread Cake image

The aroma of baking gingerbread stirs up such warm memories. This cake looks festive and is even on the lighter side. -Nancy Beckman, Helena, Montana

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 17

3 tablespoons butter
1/3 cup packed dark brown sugar
2 medium Bosc pears, peeled and thinly sliced
CAKE:
1/2 cup 2% milk
1 tablespoon cider vinegar
1 large egg, room temperature
1/2 cup packed dark brown sugar
1/3 cup molasses
1/4 cup butter, melted
1-1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground cloves
Whipped cream, optional

Steps:

  • Preheat oven to 350°. In a small saucepan, melt butter over medium heat; stir in brown sugar. Spread over bottom of a greased 9-in. round baking pan. Arrange pears over top., For cake, mix milk and vinegar; let stand 5 minutes. In a large bowl, beat egg, brown sugar, molasses, melted butter and milk mixture until well blended. In another bowl, whisk flour, cinnamon, baking soda, ginger, salt and cloves; gradually beat into molasses mixture. Spoon carefully over pears., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm or at room temperature with whipped cream, if desired.

Nutrition Facts : Calories 331 calories, Fat 11g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 348mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 2g fiber), Protein 4g protein.

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

PEACHY GINGERBREAD UPSIDE-DOWN CAKE



PEACHY GINGERBREAD UPSIDE-DOWN CAKE image

Oh, my, this recipe is positively decadent. I love gingerbread and combining it with peaches and brown sugar has got to be just a piece of Heaven! Can't wait to try it! Recipe: Delicious & Dependable Slow Cooker Recipes Photo: http://kidscooking.about.com/

Provided by Ellen Bales

Categories     Cakes

Time 3h15m

Number Of Ingredients 14

1/4 c melted butter
1/2 c packed brown sugar
2 can(s) (14 oz.ea.) sliced peaches, drained - or - 4 cups sliced peeled fresh peaches
CAKE:
2 c all purpose flour
2 tsp baking soda
1/2 tsp salt
1 Tbsp ground ginger
1 tsp ground cinnamon
1/2 c molasses
1/2 c boiling water
1/2 c butter, softened
1 c packed brown sugar
1 egg

Steps:

  • 1. In a small bowl, combine butter and brown sugar. Spread over bottom of a lightly greased slow cooker stoneware. Arrange peaches on top.
  • 2. CAKE: In a bowl, mix together flour, baking soda, salt, ginger and cinnamon. In a separate bowl, combine molasses and boiling water. In a mixing bowl, using an electric mixer if desired, beat butter and brown sugar until smooth and creamy. Beat in egg until incorporated. Add flour mixture alternately with molasses mixture, beating well after each addition. Pour batter over peaches.
  • 3. Place tea towels over top of slow cooker stoneware. Cover and cook on HIGH for 3 hours or until a toothpick inserted in center of cake comes out clean. When ready to serve, slice and invert onto plate. Top with vanilla ice cream.
  • 4. NOTE: To prevent accumulated moisture from dripping on the cake batter, place two clean tea towels, each folded in half (so you will have four layers), across the top of the slow cooker stoneware before covering. The towels will absorb the moisture generated during cooking.

PEACHES & PEARS UPSIDE-DOWN GINGERBREAD



PEACHES & PEARS UPSIDE-DOWN GINGERBREAD image

This is my own version of another recipe I recently posted. I had a box of gingerbread mix in the pantry and I also had one can of peaches and one can of pears. So I whipped this up and it is awesome, even if it is cheating a little bit!

Provided by Ellen Bales @Starwriter

Categories     Cakes

Number Of Ingredients 6

1 box(es) gingerbread mix (plus ingredients listed on the box)
1 can(s) (15 oz.) peach halves in syrup
1 can(s) (15 oz.) pear slices
3/4 stick(s) butter
2 cup(s) brown sugar
- whipped cream or topping

Steps:

  • Melt the butter in the microwave and pour it into a 9" square baking pan. Pour brown sugar over the melted butter to absorb the butter and pat it down into an even layer.
  • Drain the peaches and pears and lay the peach halves cut side up on top of the brown sugar. Arrange the pear slices in between peach halves.
  • Follow the directions on the gingerbread mix to make the batter, and pour the batter over the peaches and pears.
  • Follow the directions on the box for oven temperature and length of time to bake. Check for doneness by sticking a knife halfway into the center. If it comes back with batter on it, return the cake to the oven for another 5 or 10 minutes and then test it again.
  • When the knife comes out clean, remove the cake and let it cool for a few minutes.
  • To serve, cut a square out of the pan, and spoon the juices from the bottom of the pan over the cake. Top with whipped cream. Best served hot from the oven.

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