Peach Ginger Upside Down Cake Recipes

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UPSIDE-DOWN PEACH CAKE



Upside-Down Peach Cake image

Folks have been flipping over this peach upside-down cake for generations. This dessert is very popular with my family and guests. -Terri Kirschner, Carlisle, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 10

3/4 cup butter, softened, divided
1/2 cup packed brown sugar
2 cups sliced peeled fresh peaches
3/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk

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.

Nutrition Facts : Calories 384 calories, Fat 19g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 306mg sodium, Carbohydrate 52g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.

GINGER PEACH UPSIDE DOWN CAKE



Ginger Peach Upside Down Cake image

Make and share this Ginger Peach Upside Down Cake recipe from Food.com.

Provided by Rosiegirl

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 15

3/4 cup brown sugar, packed
1/4 cup butter, melted
2 cups sliced fresh peaches, peeled (1/4 inch/5 mm thick)
1 tablespoon gingerroot, grated
1/2 cup butter, softened
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon orange rind, grated
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup sour cream

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.

Nutrition Facts : Calories 320.3, Fat 16.3, SaturatedFat 9.8, Cholesterol 71.5, Sodium 331.6, Carbohydrate 41.3, Fiber 0.8, Sugar 28.8, Protein 3.5

GINGERSNAP PEACH UPSIDE-DOWN CAKE



Gingersnap Peach Upside-Down Cake image

This slow cooker dessert recipe combines all of the elements that make a traditional upside-down cake so irresistible-a rich, buttery cake layer and a gooey, sugary topping.

Provided by Kendra Bailey Morris

Categories     Slow Cooker     Peach     Cake     Ginger     Summer     Dessert

Yield Serves 6-8

Number Of Ingredients 15

4 to 5 cups peeled and sliced fresh peaches (5 or 6 peaches)
1/4 cup finely chopped crystallized ginger
1/4 cup unsalted butter, plus 2 tablespoons, softened
3/4 cup firmly packed brown sugar
1 cup crushed gingersnap cookies (8 to 12 cookies)
2/3 cup white sugar
2 tablespoons vegetable shortening
1 egg
1 egg yolk
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup half-and-half
Whipped cream or vanilla ice cream, to serve

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.

PEACHY GINGERBREAD UPSIDE-DOWN CAKE



PEACHY GINGERBREAD UPSIDE-DOWN CAKE image

Oh, my, this recipe is positively decadent. I love gingerbread and combining it with peaches and brown sugar has got to be just a piece of Heaven! Can't wait to try it! Recipe: Delicious & Dependable Slow Cooker Recipes Photo: http://kidscooking.about.com/

Provided by Ellen Bales

Categories     Cakes

Time 3h15m

Number Of Ingredients 14

1/4 c melted butter
1/2 c packed brown sugar
2 can(s) (14 oz.ea.) sliced peaches, drained - or - 4 cups sliced peeled fresh peaches
CAKE:
2 c all purpose flour
2 tsp baking soda
1/2 tsp salt
1 Tbsp ground ginger
1 tsp ground cinnamon
1/2 c molasses
1/2 c boiling water
1/2 c butter, softened
1 c packed brown sugar
1 egg

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.

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