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GINGER-PEACH UPSIDE-DOWN CAKE
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
INGREDIENTS (CLICK TO BUY)

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

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PREPARATION

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.)


Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Breakstone's All-Natural Unsalted Butter - $3.19/ea
 2ct, 4oz ea
 
  Del Monte Lite Sliced Peaches in Extra Light Syrup - $2.59/ea
 15oz
 
  FreshDirect Crystallized Ginger, Resealable Bag - $5.99/ea plus tax
 12oz
 
  Ronnybrook All Natural Single Serving Creamline Milk - $1.89/ea
 12oz
 
  Spice Supreme Ground Ginger - $1.29/ea
 3oz
 
You May Already Have
  Domino Light Brown Sugar - $1.89/ea
 1lb
 
  Gold Medal All Purpose Enriched Bleached Pre-Sifted Flour - $2.49/ea
 2lbs
 
  Davis Double Acting Baking Powder - $3.69/ea
 10oz
 
  Morton Regular Salt - $1.19/ea
 26oz
 
  Domino Granulated White Sugar - $2.79/ea
 2lbs
 
  Alderfer Eggs Grade A Large Organic Eggs
This product is currently unavailable.
 
  Spice Select Pure Vanilla Extract - $4.79/ea
 2fl oz
 
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