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    from "Sweet Gratitude " by Judith C. Sutton

    Upside-down cakes don't have to be made with pineapple and maraschino cherries: Ginger and peaches is one of my favorite combinations. Made with both crystallized and ground ginger, this can be dessert, a snack, or breakfast – it's great still warm from the oven. Vanilla ice cream is a great complement.

    Serves 8

    For the Ginger-Peach Topping:
    4 tablespoons unsalted butter, cut into 4 pieces
    1/4 cup packed light brown sugar
    2 cups canned peach slices in heavy syrup, thoroughly drained
    2 tablespoons minced crystallized ginger

    For the Cake:
    1 1/3 cups unbleached all-purpose flour
    1 1/2 teaspoons baking powder
    1/4 teaspoon salt
    1/2 teaspoon ground ginger
    8 tablespoons (1 stick) unsalted butter, at room temperature
    1 cup granulated sugar
    2 large eggs
    1 1/2 teaspoons pure vanilla extract
    1/2 cup whole milk

    Print recipe

    Put a rack in the middle of the oven and preheat the oven to 350°F.
    For the Topping:
    1. Melt the butter in a 9-inch round cake pan over low heat. Using a wooden spoon, stir in the brown sugar and cook, stirring, for about 3 minutes, or until the mixture is smooth and bubbling (it may look slightly grainy). Remove the pan from the heat.
    2. Lay the peach slices on a double layer of paper towels and gently blot away excess moisture with another paper towel. Reserve 5 or 6 of the smaller slices for the center of the cake. Arrange the remaining slices side by side, without crowding, in a ring on the brown sugar mixture, about 1/4 inch from the sides of the pan. Arrange the reserved slices in a pinwheel pattern in the center. Sprinkle the crystallized ginger evenly over the peaches. Set aside.
    For the Cake
    1. Whisk together the flour, baking powder, salt, and ground ginger in a small bowl.
    2. In a large bowl, beat the butter and granulated sugar with an electric mixer on a medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. On low speed, beat in half the flour, then beat in the milk. Beat in the remaining flour just until incorporated.
    3. Spoon the batter in large dollops over the peaches. Using a rubber spatula, carefully spread the batter over the peaches without disturbing them, covering them completely and making sure the batter reaches the edges of the pan (the peaches will be juicy).
    4. Bake for 40 to 45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 3 minutes.
    5. Run a knife around the edge of the pan to release the cake. Invert a wire rack over the cake, then invert the cake onto the rack and lift off the pan. (If any peach slices have stuck to the pan, replace them on top of the cake.) Set the rack on a baking sheet to catch any juices. Serve warm or at room temperature. (The cooled cake can be stored, covered, at room temperature for up to 1 day.)

    Product nutrition and information
     Quantity Ingredients Est.Price
      Breakstone's All-Natural Unsalted Butter - $2.49/ea Save! 2 for $4.00
     2 sticks  
      Del Monte Lite Sliced Peaches in Extra Light Syrup - $2.19/ea
      FreshDirect Crystallized Ginger, Resealable Bag - $5.49/12oz plus tax
     Resealable Bag
      Ronnybrook All Natural Single Serving Creamline Milk - $1.79/ea
      FreshDirect Ground Ginger - $3.79/ea
    You May Already Have
      Domino Light Brown Sugar - $1.79/ea
     1lb box
      Gold Medal All Purpose Enriched Bleached Pre-Sifted Flour - $2.29/ea
      Davis Double Acting Baking Powder - $3.19/ea
      Morton's Regular Salt - $0.99/ea
      Domino Granulated White Sugar - $2.49/ea
     2lb box
      Alderfer Eggs Grade A Large Organic Eggs
    This product is currently unavailable.
      Spice Select Pure Vanilla Extract - $4.69/ea
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