Recipe For Cooking Gingerbread Peach Upside-Down Cake

Toaster Oven Cakes :: Upside Down Cake

Gingerbread Peach Upside-Down Cake

Makes approximately 6 servings

4 C. peeled, coarsely chopped ripe peaches
2 Tbsp. light brown sugar
1 Tbsp. lemon juice
1 1/2 C. unbleached flour
2 tea. baking powder
1/2 tea. baking soda
1/2 tea. salt
2 tea. ground ginger
1/2 C. (1 stick) unsalted butter, at room temperature
1/3 C. sugar
1 egg, lightly beaten
1/3 C. molasses
1/2 C. buttermilk

Preheat oven to 350 degrees F. Lightly butter a 9-in. round cake pan.

In a lrg. bowl, toss the peaches with the brown sugar and lemon juice. Spoon the mixture into the prepared cake pan and spread it in an even layer.

In a sm. bowl, whisk together flour, baking powder, baking soda, salt and ginger. Set aside.

In a lrg. bowl, cream butter and sugar until light and fluffy. Add egg and molasses and mix until smooth. Add reserved dry ingredients alternately with buttermilk, mixing to form a thick, smooth batter. Spread batter evenly over peaches.

Bake until the cake springs back when lightly touched, 35 to 40 min. Cool 5 min.; then invert the cake onto a lrg. serving platter.

Serve warm or at room temperature.

Per serving: 420.4 calories, 5.9 grams protein, 63.8 grams carbohydrates, 16.8 grams total fat, 77.3 milligrams cholesterol, 9.9 grams saturated fat, 2.8 grams dietary fiber, 629.5 milligrams sodium