Peach Gingerbread Upside Down Cake
Peach Gingerbread Upside Down Cake. You may not think it but peaches and ginger are a delicious flavour combination that never worked better than in this beautiful summer dessert.
Originally published August 2013. Updated July 2020.
A reader actually put me on to the flavour 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 flavours 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. Let me 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 or frozen peaches during the winter months. Makes an ideal brunch dessert too.
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Peach Gingerbread Upside Down Cake
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.
Ingredients
- ⅓ cup butter, melted
- ½ cup brown sugar
- 5 peaches, large
- 1¼ teaspoon baking soda
- ⅔ cup boiling water
- 1⅔ cups flour
- 1¼ teaspoon baking powder
- pinch salt
- 3 teaspoon powdered ginger
- ½ cup butter
- ⅔ cup molasses
- ½ cup brown sugar
- 1 large egg
- 2 tablespoon freshly grated ginger root., optional
For the Vanilla Whipped Cream
- 2 cups whipping cream
- 4 tablespoon powdered sugar, icing sugar
- 2 teaspoon pure vanilla extract
Instructions
- 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 ½ 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.
To prepare the Vanilla Whipped Cream
- Simple whip together the powdered sugar, vanilla extract and whipping cream until form peaks form.
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Nutrition Information
Yield
12Serving Size
12 ServingsAmount Per Serving Calories 482Saturated Fat 17gCholesterol 102mgSodium 277mgCarbohydrates 56gFiber 1gSugar 40gProtein 4g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
This is the best gingerbread ever.
So glad you enjoyed it Christeena.
Thank you for sharing this recipe. The gingerbread cake was fantastic, thoroughly enjoyed by the family. The addition of peaches was lovely. Will make this again with pears.
Have you had any experience/success making this ahead of time and freezing it?
No and I don't think i would. This is a warm from the oven kind of dessert.
I made it in five-inch springform pans and placed red and green cherries, from a bottle, in among the peaches.It tasted great and looked spectacular.Instead of Christmas cake, this will be my new gift to give.Thanks for a new tradition.
I'm wanting to try this recipe but if I don't have fresh peaches, can I use canned? I know fresh is best but I don't have any on hand. Thank you for all your recipes... they are fantastic 😊
Indeed. I would possibly use frozen too if I could fin them.
I made this in a 9X13 which was a perfect size. I used frozen sliced peaches, didn't thaw them just crammed as many as I could in a single layer. I did use the graded ginger root as well as the ground ginger. This is so delicious! After serving my family all I heard were groans of delight and and lots of "yum" . I might try to freeze one to see, because after two days in the fridge it was just as yummy (maybe more) as it was fresh out of the oven!
Is this as moist as it looks?
Of course!
Great recipe. I upped the ante and browned my butter before adding the sugar making the cake extra flavourful!
Just made this today and oh my it was absolutely fantastic! My husband loved it especially since we had fresh Ontario peaches. The only thing I was a bit uncertain was the 1/3 cup of melted butter & 1/2 cup of brown sugar in the ingredients section but in the directions it states combine 1/3 cup melted butter & 1/3 cup brown sugar. So I followed those directions and it was fine😊. Thank you again for a great recipe!
If I wanted to use canned peaches, how much should I use, 2 large cans?