Peachy Gingerbread Upside Down Cake Recipes

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.

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.

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.