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.
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 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.
Like this Peach Gingerbread Upside Down Cake recipe?
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- 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.