Ingredients for Peach Ginger Upside Down Cake
- Unsalted Butter
- Honey
- Light Brown Sugar
- 6-8 ripe peaches, peeled, pitted, and halved
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Ground Ginger
- Ground Cinnamon
- Ground Cloves
- 1/2 teaspoon salt
- Sugar
- 2 large eggs
- Unsulphured Molasses
- 1 teaspoon vanilla extract
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How to Make Peach Ginger Upside Down Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium saucepan, combine the butter, brown sugar, and ginger. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved.
- Pour the melted butter mixture into the prepared pan and spread evenly.
- Arrange the peach halves cut-side down on top of the butter mixture.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together the eggs, oil, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter over the peaches in the prepared pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a serving plate.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
139g
Fat
71g
Carbs
20g
