Peach Upside Down Cake


4 Large Peaches, Peeled And Thinly Sliced

3/4 Cup Unsalted Butter

1/2 Cup Brown Sugar

2 Large Slices Fresh Candied Ginger

3/4 Cup White Sugar

3 Eggs Yolks

1/2 Cup Sour Cream

1 1/2 Cup All Purpose Flour Or 1 3/4 Cup Cake And Pastry Flour

3/4 Teaspoon Baking Powder

1/4 Teaspoon Baking Soda

1 Teaspoon Vanilla

1 Teaspoon Ground Ginger


Preheat Oven To 350 Degrees Fahrenheit

Grease An 8 Inch Cake Pan Well

Arrange The Peach Slices In The Bottom Of The Prepared Pan And Set Aside

In A Saucepan Over Medium Heat, Bring To A Boil 1/4 Cup Of The Butter With The Brown Sugar And Ginger Slices

Boil The Mixture For 1 Minute Then Remove The Sliced Ginger And Set Aside

Pour The Butter Mixture Gently Over The Peaches And Set Aside

In A Mixer, Blend The Remaining Butter And Sugar Until Smooth And Creamy

Add Egg Yolks And Then Sour Cream And Mix Well

Add The Flour, Baking Powder And Baking Soda, Vanilla And Ground Ginger

Mix Until The Batter Is Smooth

Pour The Batter Over The Peaches

Bake At 350 Degrees Fahrenheit For 40 – 50 Minutes, Or Until The Cake Springs Back When Lightly Touched

Let The Cake Cool Slightly, Then Invert On The Cake Plate

Serve With Softly Whipped Cream

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