Gingerbread and peaches is a wonderful, tastey combination. This is a fresh summer dessert that both adults and kids will love. I brought this to a cookout we attended this weekend. I didn't have much time to prepare anything and this was quick and simple to make.
I was so nervous when I flipped this cake over as it was my first upside-down cake. Thankfully, it turned out beautifully. You simply peal and dice peaches, layer them in the bottom of a cake pan, then make your gingerbread batter to spead on top, bake, cool, and flip - done!
free printable tag (and photo) from Joy Ever After here
GINGERBREAD-PEACH UPSIDE DOWN CAKE
from Hay Day Country Market Cookbook
4 cups peeled, coarsely chopped ripe peaches
2 tablespoons light brown sugar
1 tablespoon lemon juice
1 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1/2 cup (1 stick) unsalted butter, at room temperature
1/3 cup granulated sugar
1 egg, lightly beaten
1/3 cup molasses
1/2 cup buttermilk
Preheat oven to 350 degrees F. Lightly butter a 9-inch round 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 reserved 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, 35 to 40 minutes. Cool 5 minutes; then invert the cake onto a large serving platter. Serve warm or at room temperature.
from the book "Bruin Furryball in the Toy-House"
Andrew Dakers, London