Ginger Peach Upside Down Cake Recipes

GINGER PEACH UPSIDE-DOWN CAKE

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.

INDIVIDUAL PEACH UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees F.
• Divide 2 tablespoons of the butter between 4 (6-ounce) ramekins. Melt the remaining tablespoon of butter and set aside. Evenly divide the brown sugar between the ramekins; sprinkling it into the bottoms of the dishes. Cut each peach into 12 to 14 pieces. Lay the peaches on top of the sugar; evenly dividing them between the dishes and sprinkle with the ginger. Set aside.
• In a medium mixing bowl whisk together the flour, baking powder, baking soda and salt. In a separate bowl whisk together the sugar, buttermilk, vanilla extract and 1 tablespoon of melted butter. Add the wet mixture to the dry mixture and stir just until combine. Pour the batter over the peaches; dividing the mixture evenly between the dishes. Place on the middle rack of the oven and bake for 20 to 25 minutes or until the cake reaches an internal temperature of 190 degrees F on an instant-read thermometer.
• Remove from the oven to a rack and allow to cool for 5 minutes. Run a knife around the edge of each dish and turn upside down onto a serving plate. Repeat with each cake. Serve immediately with whipped cream or ice cream if desired.

PEACH UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350 degrees. Butter a 9-inch cake or pie pan. Line the bottom of the pan with a round of parchment paper and butter that as well.
• Pit the peaches and cut into slices about 1/2-inch thick. Arrange the slices in a pattern on the bottom of the pie pan.
• Combine 1/2 cup/100 grams of the sugar with 1/4 cup/60 milliliters of water in a saucepan or skillet. Cook over medium-high heat until the mixture turns amber, about 10 to 12 minutes. Remove from heat immediately and pour this caramel evenly over the peaches in the pie pan.
• In a medium bowl, sift together the flour, baking powder and nutmeg, and set aside.
• In another medium bowl, beat together the butter and remaining 3/4 cup/150 grams sugar until light. Beat in the eggs 1 at a time. Stir in the flour mixture. Spread the batter evenly over the peaches and caramel.
• Bake for 30 to 35 minutes, until top is golden brown and cake is set. Remove from the oven and set on a cooling rack. Run a knife around the sides, place a platter on top and invert the cake onto the platter. If any of the peach slices stick to the pan, lift them off carefully and replace them on top of the cake. Serve the cake warm or cooled to room temperature, with crème fraîche on the side.

GINGERSNAP PEACH UPSIDE-DOWN CAKE

Steps:

• Line the slow cooker with a large sheet of parchment paper, letting the ends reach over the rim, and pushing the paper firmly into the bottom of the slow cooker insert. Generously spray the parchment paper with cooking spray.
• In a large bowl, combine the peaches and crystallized ginger. Set aside.
• In a small saucepan on the stovetop over medium heat, melt 1/4 cup of the butter. Stir in the brown sugar. Pour this mixture into the slow cooker and spread evenly over the bottom. Next, spoon the peach and crystallized ginger mixture over the butter mixture. Do not stir. Then sprinkle with the gingersnap cookie crumbs.
• Use a hand-held mixer to cream together the white sugar, shortening, and the remaining 2 tablespoons of softened butter in a bowl. Add the egg, egg yolk, and vanilla and mix in. In a separate bowl, combine the flour, baking powder, and salt. Alternate adding the flour mixture and the half-and-half to the creamed sugar mixture. Mix well and spoon on top of the gingersnap layer, spreading the mixture a bit, but not mixing it. Everything should be layered.
• Place several layers of paper towels over the slow cooker and replace the lid. Turn the slow cooker to high and cook for 1 1/2 to 2 hours, until a knife inserted into the middle comes out clean.
• Remove the lid from the slow cooker and cook an additional 15 to 20 minutes for the top to form a crust.
• Lift the cake from the slow cooker using the long ends of the parchment paper and place on a large dinner plate. Place a second dinner plate on top. Holding both plates, carefully flip it over and remove the parchment paper. Slice the cake and serve topped with freshly whipped cream or vanilla ice cream.

GINGER PEACH UPSIDE DOWN CAKE

Steps:

• Wrap foil over bottom and halfway up side of 9-inch (2.5 L) springform pan. Grease pan; set aside.
• In small saucepan, melt brown sugar with butter over medium heat until sugar is dissolved, about 2 minutes; pour into prepared pan.
• Starting at edge, arrange peaches, slightly overlapping, in concentric circles to cover completely.
• Sprinkle with ginger; set aside.
• Cake: In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time.
• Beat in vanilla.
• In separate bowl, whisk together flour, baking powder, baking soda, orange rind, ginger and salt.
• Stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream.
• Spoon over peaches and spread without disturbing peaches.
• Set on rimmed baking sheet.
• Bake in bottom third of 350°F (180°C) oven until top springs back when lightly touched, about 1 hour.
• Let cool in pan on rack for 15 minutes.
• Invert onto flat serving plate.

PEACH UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°F
• Place butter and brown sugar in 9x13-inch pan and place in the oven while it's heating; when butter is melted, stir to combine.
• Mix cake as directed, using juice from peaches in place of water.
• Arrange peaches on top of sugar mixture, and spread batter over fruit.
• Bake for 45 to 50 minutes, until cake tests done with a toothpick.
• Let stand 5 minutes for topping to set. Then place a large platter or cookie sheet over the pan and turn upside down.
• Serve warm or room temp with whipped topping or ice cream.

GINGER-PEAR UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place 1/3 cup butter in a 9-inch square pan and set in the preheating oven to melt, about 5 minutes.
• Stir molasses, brown sugar, and ginger into the melted butter. Arrange pears cut-side down over mixture.
• Sift flour, sugar, baking powder, and salt into a bowl. Add milk, 1/3 cup butter, and vanilla extract. Beat with an electric mixer until smooth, about 2 minutes. Beat in egg until combined, about 2 minutes. Pour batter over pears.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 5 minutes.
• Run a knife around the edge of the pan; place a plate on top of the cake and flip carefully.

UPSIDE-DOWN PEAR GINGERBREAD CAKE

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter over medium heat; stir in brown sugar. Spread over bottom of a greased 9-in. round baking pan. Arrange pears over top., For cake, mix milk and vinegar; let stand 5 minutes. In a large bowl, beat egg, brown sugar, molasses, melted butter and milk mixture until well blended. In another bowl, whisk flour, cinnamon, baking soda, ginger, salt and cloves; gradually beat into molasses mixture. Spoon carefully over pears., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm or at room temperature with whipped cream, if desired.

UPSIDE DOWN PEAR GINGERBREAD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a bowl, lightly mix the flour, baking soda, cinnamon, ginger, cloves, and salt until thoroughly combined.
• Place 1/4 cup of butter into a 10-inch springform pan, put it in the oven, and allow to melt for a minute or two. Sprinkle the melted butter evenly with brown sugar. Pat the pear halves dry with paper towels, and cut each half into 3 slices lengthwise. Arrange the pear slices in a spiral pattern on top of the brown sugar. Without disturbing the arranged slices, spray the inside walls of the pan with cooking spray.
• Beat the white sugar and 1/2 cup of butter in a mixing bowl with an electric mixer until creamy; beat in the egg, then mix in the molasses. Mix the flour mixture into the molasses mixture, then stir in the hot water. Pour the batter into the springform pan on top of the pear slices.
• Bake the cake in the preheated oven until a knife inserted into the cake comes out clean, 45 to 50 minutes.
• Allow to cool completely in the pan before inverting on a serving dish and removing pan.