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Ginger Peach Upside-Down Cake
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1/2 cup firmly packed brown sugar

1/4 cup Land O Lakes® Butter, melted

1 tablespoon freshly grated ginger root  


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


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

  1. STEP 1

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

  2. 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. 

  3. STEP 3

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

  4. 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.

  5. 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. 

  6. 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.

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