Gingerbread Peach Upside-Down Cake


  • 4 cups peeled, coarsely chopped ripe peaches
  • 2 tablespoons light brown sugar
  • 1 tablespoon lemon juice
  • 1 1/2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/3 cup granulated sugar
  • 1 egg, lightly beaten
  • 1/3 cup molasses
  • 1/2 cup buttermilk


  1. Heat oven to 350 degrees F. Lightly butter a 9-inch round cake pan.
  2. In a large 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.
  3. In a small bowl, whisk together flour, baking powder, baking soda, salt and ginger. Set aside.
  4. In a large bowl, cream butter and sugar until light and fluffy.
  5. Add egg and molasses and mix until smooth.
  6. Add reserved dry ingredients alternately with buttermilk, mixing to form a thick, smooth batter.
  7. Spread batter evenly over peaches.
  8. Bake until the cake springs back when lightly touched, 35 to 40 minutes.
  9. Cool for 5 minutes; then invert the cake onto a large serving platter.
  10. 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

Yield: 6 servings

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