Recipe: Gingerbread-Peach Upside Down Cake

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!

This recipe is from my favourite cookbook, the Hay Day Country Market Cookbook which I picked-up at a garage sale for $1.00.  What a treasure this book is and you'll soon see many more recipes from it like Lemon Sugar Snap Cookies, Oatmeal Crisp Cookies, Raspberry-Ginger Scones, Curried Chicken and Basmati Soup and lots more.  I've flagged at least a dozen recipes to try!

If you do bring this cake to a cookout or a neighbour's home, be sure to attach one of these beautiful tags from Joy Ever After. Her site is stuffed with oodles of inspiration and free printables.

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.

Printable Recipe

Enjoy!

from the book "Bruin Furryball in the Toy-House"

Trnka-Menzel

Andrew Dakers, London