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Gingerbread Peach Upside Down Cake Recipe
| 4 cups 2 Tb 1 Tb 1 1/2 cups 2 tsp 1/2 tsp 1/2 tsp 2 tsp 1/2 cup 1/3 cup 1 1/3 cup 1/2 cup
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Peeled sliced ripe peaches Light brown sugar Lemon juice Unbleached all-purpose flour Baking powder Baking soda Salt Ground ginger Unsalted butter, at room temp Sugar Egg, lightly beaten Molasses Buttermilk |
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Oven Temp ~ 350°
Baking Time ~ 35 to 40 Min. |
Preheat oven,
lightly butter a cake pan.In a large bowl, toss the peaches with
the brown sugar and lemon juice. Spoon the mixture into the prepared cake
pan, and spread it in an even layer.
In a small bowl, whisk together flour, baking powder, baking soda, salt and
ginger. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add egg and
molasses, and mix until smooth. Add dry ingredients alternately with
buttermilk, mixing to form a thick, smooth batter. Spread batter evenly over
peaches.
Bake until the cake springs back when lightly touched. Cool 5 minutes; then
invert the cake onto a large serving platter. Serve warm or at room temperature.
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