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Easy Peach Ginger Upside-Down Cake

Yields1 Serving

 4 large peaches
 ¾ cup unsalted butter
 ½ cup brown sugar
 3 slices of fresh ginger
 ¾ cup granulated sugar
 3 egg yolks
 ½ cup sour cream
 1 tsp vanilla extract
 1 ½ cup all purpose flour
 1 tbsp ground ginger
 ¾ tsp baking powder
 ¼ tsp baking soda

Preheat oven to 350 - Grease an 8” cake pan.


Peel & thinly slice peaches, arrange them on bottom of the greased pan.


In a small saucepan over medium heat, add ¼ cup butter, brown sugar & the ginger slices. Bring to a boil.Boil for 1 minute stirring. Remove ginger slices & pour mixture over the peaches.


In a bowl, blend remaining ½ cup butter with granulated sugar till smooth & creamy. Add the yolks one at a time blending well after each addition. Add sour cream and vanilla, mixing well.


Combine the flour, ginger, baking powder & baking soda in a small bowl. Then add to the batter. Mix until just combined & smooth.


Pour batter over peaches & bake for 40-50 minutes or until the cake springs back when touched.


Cool slightly & invert on plate.


Serve warm with ice cream & enjoy!