Ginger Peach Upside-Down Cake

Name: Ginger Peach Upside-Down Cake
Prep time: 30 min
Total time: 1 h 20 min
Yield: 12 servings
Ingredients: Topping; 1/2 cup firmly packed brown sugar; 1/4 cup Land O Lakes® Butter melted; 1 tablespoon freshly grated ginger root *; Peaches; 4 to 5 (2 cups) peaches, ** peeled, pitted, cut into 1/4-inch slices; Cake; 1 1/3 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup Land O Lakes® Butter softened; 1/3 cup granulated sugar; 1/3 cup firmly packed brown sugar; 1 large Land O Lakes® Egg; 1/4 cup milk; 2 teaspoons vanilla extract; Land O Lakes® Heavy Whipping Cream whipped, sweetened, if desired; Chopped candied ginger, if desired

Classic upside-down cake with the bright, fresh flavor of ginger creates a wonderful summer dessert. Serve with whipped cream and chopped candied ginger.

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30 min

Prep Time

1 hr 20 min

Total Time

servings

Ingredients

Topping

¹/₂ cup firmly packed brown sugar

¹/₄ cup Land O Lakes® Butter, melted

1 tablespoon freshly grated ginger root

Peaches

4 to 5 (2 cups) peaches, peeled, pitted, cut into 1/4-inch slices

Cake

1 ¹/₃ cups all-purpose flour

1 ¹/₂ teaspoons baking powder

¹/₄ teaspoon salt

¹/₂ cup Land O Lakes® Butter, softened

¹/₃ cup granulated sugar

¹/₃ cup firmly packed brown sugar

1 large Land O Lakes® Egg

¹/₄ cup milk

2 teaspoons vanilla extract

Land O Lakes® Heavy Whipping Cream, whipped, sweetened, if desired

Chopped candied ginger, if desired

*Substitute 1 teaspoon ground ginger. **Substitute frozen peaches, thawed, patted dry with paper towel, and sliced to 1/4 inch if necessary

How to make

STEP 1

Heat oven to 350°F. Spray 9-inch round cake pan with no-stick cooking spray; set aside.
STEP 2

Combine all topping ingredients in bowl; mix well. Spread onto bottom of prepared pan. Starting from center, arrange peach slices in pan, covering entire surface and layering; set aside.
STEP 3

Combine flour, baking powder and salt in bowl; mix well. Set aside.
STEP 4

Combine 1/2 cup butter, granulated sugar and 1/3 cup brown sugar in another bowl; beat at medium speed until creamy. Add egg, milk and vanilla; continue beating until well mixed. Add flour mixture; beat at low speed until well mixed.
STEP 5

Drop batter evenly over peach slices. Carefully spread batter over peaches. Bake 45-48 minutes or until deep golden brown and cake springs back when lightly touched in center.
STEP 6

Cool 5 minutes; run knife around edge of pan. Invert cake onto serving platter. Serve warm with whipped cream and candied ginger, as desired.

250 Calories

12 Fat (g)

45 Cholesterol (mg)

220 Sodium (mg)

34 Carbohydrates (g)

1 Dietary Fiber

3 Protein (g)

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