Peachy Gingerbread Upside Down Cake Recipes

UPSIDE-DOWN PEACH CAKE

Steps:

• Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar. , In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

PEACHY GINGERBREAD UPSIDE-DOWN CAKE

Steps:

• 1. In a small bowl, combine butter and brown sugar. Spread over bottom of a lightly greased slow cooker stoneware. Arrange peaches on top.
• 2. CAKE: In a bowl, mix together flour, baking soda, salt, ginger and cinnamon. In a separate bowl, combine molasses and boiling water. In a mixing bowl, using an electric mixer if desired, beat butter and brown sugar until smooth and creamy. Beat in egg until incorporated. Add flour mixture alternately with molasses mixture, beating well after each addition. Pour batter over peaches.
• 3. Place tea towels over top of slow cooker stoneware. Cover and cook on HIGH for 3 hours or until a toothpick inserted in center of cake comes out clean. When ready to serve, slice and invert onto plate. Top with vanilla ice cream.
• 4. NOTE: To prevent accumulated moisture from dripping on the cake batter, place two clean tea towels, each folded in half (so you will have four layers), across the top of the slow cooker stoneware before covering. The towels will absorb the moisture generated during cooking.

PEACH GINGERBREAD UPSIDE DOWN CAKE

Steps:

• Grease a 25 cm round cake pan. Preheat oven to 180 degrees C.
• 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 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 (whip together the powdered sugar, vanilla extract and whipping cream until form peaks form).

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.