Peach Gingerbread Upside Down Cake – You may not think it but peaches and ginger are a delicious flavor combination that never worked better than in this beautiful summer dessert.
A reader actually put me on to the flavor combination of ginger and peach. Her suggestion helped to create what has become a much loved dessert at our house, Ginger Snap Peach Crumble.
Spouse loves her gingerbread, so with some wonderfully ripe and juicy Ontario peaches on hand, I decided to again combine the two flavors in this moist and delicious upside down cake. It was utterly delicious. I had the first piece warm from the oven with a dollop of vanilla whipped cream and I can tell ya, it was a slice of comfort food heaven. Make it while summer peaches are at their best but truthfully, this is so good, I know I’ll probably even try it with good quality canned peaches during the winter months.
Makes an ideal brunch dessert too.
- ⅓ cup melted butter
- ½ cup brown sugar
- About 4 or 5 large peaches
- 1¼ teaspoons baking soda
- ⅔ cup boiling water
- 1⅔ cups flour
- 1¼ tsp baking powder
- pinch salt
- 3 tsp powdered ginger
- ½ cup butter
- ⅔ cup molasses
- ½ cup brown sugar
- 1 large egg
- 2 tbsp freshly grated ginger root. (optional)
- 2 cups whipping cream
- 4 tbsp powdered sugar (icing sugar)
- 2 tsp pure vanilla extract
- Grease a 10 inch round cake pan or a 9x13 rectangular baking pan. Preheat oven to 350 degrees F.
- Mix together the ⅓ cup melted butter and ⅓ cup brown sugar and spread evenly in the bottom of the pan.
- Cover the entire bottom of the pan with thick-cut peach slices, peeled or unpeeled, your choice.
- Dissolve together the baking soda and boiling water and set aside.
- Sift together the flour, baking powder,salt and powdered ginger. Set aside.
- Cream together the butter molasses and ½ cup brown sugar until light and fluffy.
- Beat in the egg.
- Add all at once, the dry ingredients, the baking soda and water mixture, along with the grated ginger root.
- Mix for an additional minute until smooth then pour over the peaches in the prepared pan.
- Bake in a 350 degree F oven for about 40-50 minutes or until a wooden toothpick inserted in the center comes out clean.
- Cool in the pan for 10-15 minutes before turning the cake onto the serving plate.
- Serve warm with vanilla whipped cream.
- Simple whip together the powdered sugar, vanilla extract and whipping cream until form peaks form.