Best 2 Ginger Peach Upside Down Cake Recipes

Indulge in the delectable Ginger Peach Upside-Down Cake, a harmonious blend of sweet, tangy, and aromatic flavors. This culinary masterpiece features a caramelized peach topping, nestled atop a moist and fluffy ginger cake base. The fragrant ginger adds a touch of warmth and complexity, while the sweet peaches and gooey caramel create a symphony of flavors in every bite. Prepare to tantalize your taste buds with this delightful dessert, perfect for any occasion.

Let's cook with our recipes!

GINGER PEACH UPSIDE-DOWN CAKE

Ginger Peach Upside-Down Cake image

I made this cake often when our children were young. It takes only five ingredients but looks so festive and tastes so good! -June Tubb, Viroqua, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 5

Ingredients

1/4 cup butter, melted
1/2 cup packed brown sugar
1 can (15-1/4 ounces) sliced peaches, drained and patted dry
1/4 cup red candied cherries, halved
1 package (14-1/2 ounces) gingerbread cake/cookie mix

Steps:

In a small bowl, combine butter and brown sugar. Spoon into an ungreased 10-in. fluted tube pan. Alternately arrange peaches and cherries in pan. , Prepare gingerbread batter according to package directions for cake; carefully pour over fruit. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto a serving plate. Cool completely before cutting.

Nutrition Facts :

PEACH AND GINGER UPSIDE DOWN CAKE

PEACH AND GINGER UPSIDE DOWN CAKE image

Categories Cake Fruit Dessert Bake Picnic Vegetarian Summer Kosher Potluck

Yield 12 servings

Number Of Ingredients 9

Ingredients

1½ sticks (¾ cup /170 grams) unsalted butter, at room temperature, divided
¼ cup dark brown sugar
6 large very ripe fresh peaches (about 2¼ pounds)
1 cup (204 grams) granulated sugar
3 large eggs
1 cup (130 grams) all-purpose flour
1 teaspoon baking powder
1 (2-inch) piece fresh ginger, peeled and grated (about 2 tablespoons)
2 teaspoons vanilla bean paste

Steps:

Preheat the oven to 350° F. Spray a 10-inch pan with nonstick vegetable oil spray and smear the bottom and side evenly with ¼ cup of the butter. Sprinkle the brown sugar over it, tilting the pan and tapping it gently so that it coats the butter. Set on a baking sheet and set aside. Peel and pit the peaches and cut into ¼ inch thick slices. Arrange the peaches around the pan in a fan pattern. In the bowl of a stand mixer fitted with a paddle attachment, combine the remaining butter and the sugar. Add the eggs, one at a time, mixing at medium speed between additions until each is completely incorporated. Sift the flour and baking powder together and add to the batter, mixing at medium-low speed until just blended. Add the fresh ginger and mix to fully incorporate. Add the vanilla and mix to blend. Gently pour the batter over the cut peaches so that it covers the entire pan. Bake for 35 to 40 minutes, until the cake is golden brown on top, no longer jiggly in the middle, and a toothpick or cake tester inserted into the center comes out with no cake on it (it will have some sticky sugar and some fruit on it). Remove from the oven and allow to cool for at least an hour before unmolding. To unmold, place a serving dish at least 2 inches wider in diameter than the pan over the top of the cooled cake. Pressing firmly on the plate with one hand, slide the pan side into the other hand; then, pressing firmly on both the plate and the pan, flip over, so that the whole thing ends up with the plate on the bottom and the pan on the top. Wait to unmold the cake for another 15 minutes. Replace any fruit slices that might have stuck to the pan and serve.

Tips:

Use ripe peaches: The riper the peaches, the sweeter and more flavorful the cake will be.
Don't overmix the batter: Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined.
Use a 10-inch cast iron skillet: A cast iron skillet will help to evenly distribute the heat and create a crispy crust.
Don't skip the glaze: The glaze adds a delicious sweetness and shine to the cake.
Let the cake cool completely before inverting it: This will help to prevent the cake from breaking.

Conclusion:

This Ginger Peach Upside-Down Cake is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet peaches, spicy ginger, and buttery cake is sure to please everyone. With its vibrant colors and delicious flavors, this cake is sure to be a hit at your next party or gathering. So next time you're looking for a special dessert, give this Ginger Peach Upside-Down Cake a try. You won't be disappointed!