Peach Ginger Upside Down Cake
Discover the perfect balance of sweet and spicy with this decadent Peach Ginger Upside Down Cake! Juicy, caramelized peach slices, infused with the warm zest of fresh ginger, create a show-stopping topping for this moist and buttery cake. A layer of homemade brown sugar caramel ensures each bite is indulgently rich, while the tender crumb of the vanilla-infused batter provides the perfect base. This dessert is as visually stunning as it is delicious, with its beautiful golden peach pattern taking center stage once flipped out of the pan. Ready in just over an hour, it's ideal for summer gatherings, brunches, or anytime you crave the comforting flavors of fresh peaches. Pair it with whipped cream or a scoop of vanilla ice cream for a truly unforgettable treat!
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Recipe Information
Ingredients
- 130 grams Unsalted butter
- 150 grams Brown sugar
- 3 large Fresh peaches
- 1 tablespoon Fresh ginger
- 200 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 150 grams Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 120 milliliters Whole milk
Instructions
Preheat your oven to 175°C (350°F). Grease a 23-cm (9-inch) round cake pan and line the bottom with parchment paper for easy release.
In a small saucepan, melt 60 grams of unsalted butter over medium heat. Add the brown sugar and stir until it dissolves and starts to bubble slightly. Pour this caramel mixture into the prepared cake pan and spread it evenly.
Peel and slice the peaches into thin wedges. Arrange the peach slices in an attractive pattern on top of the caramel layer in the pan. Grate the fresh ginger and sprinkle it evenly over the peaches.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the remaining 70 grams of unsalted butter and the granulated sugar until light and fluffy, about 2-3 minutes using a handheld or stand mixer.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
With the mixer on low speed, alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined, being careful not to overmix.
Pour the batter evenly over the peach and caramel layer in the cake pan. Smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes. Run a knife around the edges to loosen it, then carefully invert the cake onto a serving plate. Remove the parchment paper, if used.
Let the cake cool completely before slicing and serving. Enjoy your Peach Ginger Upside Down Cake with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
3294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.7 g | 165% | |
| Saturated Fat | 70.7 g | 354% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 675 mg | 225% | |
| Sodium | 2107 mg | 92% | |
| Total Carbohydrate | 520.9 g | 189% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 353.3 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 425 mg | 33% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1940 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
