GINGER PEACH UPSIDE DOWN CAKE

Ginger Peach Upside Down Cake image

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.