Kitchen Crafts 'n' More

Wednesday, August 01, 2007 Ginger Peach Upside Down Cake Recipe

Ginger Peach Upside-Down Cake
Source: Wild Oats Marketplace newsletter.
Thanks to Dorina for sending it in!

1 1/2 lbs. ripe peaches, peeled, pitted and sliced (1/2-inch thick)*
1/4 c. chopped crystallized ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
3 Tbs. unsalted butter
1/3 c. sugar

2 1/2 c. unbleached flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. dried ginger
1/2 tsp. nutmeg
1 stick unsalted butter, softened
1 c. raw cane sugar
1/4 c. brown sugar
2 large eggs
1 tsp. vanilla extract
1 c. milk

Preheat oven to 350°F. Toss sliced peaches with ginger, cinnamon and nutmeg. Set aside.

Sift together flour with baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Set aside.

In a mixing bowl beat sugar with butter until light and fluffy. Add eggs, one at a time, mixing well after each. Add vanilla. Add flour mixture and milk, alternately. Mix until smooth. Set aside.

Heat a 10 to 12-inch cast iron skillet over medium heat. Add three tablespoons butter and a third-cup sugar. Cook until golden brown and bubbling, stirring occasionally. Arrange gingered peaches on the bottom of the pan. Pour batter over the peaches.

Bake 45 to 50 minutes, until golden brown and firm in the center.

Allow to cool for 20 minutes, run a knife around the cake and invert onto a serving plate. Serve warm topped with vanilla or cinnamon ice cream.

*How to Peel Peaches: Prepare a bowl of ice water, place in kitchen sink. Score the bottom of each peach with an X using a paring knife. Bring a large pot of water to a bowl. Place peaches gently into the water. Allow to simmer for 15 seconds. Remove from water with a slotted spoon and transfer to a bowl of ice water. Cool until easy to handle, then peel off the skin, starting at the X. Discard skin, halve and remove the pits.

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Posted by HappySlob :: 10:30 AM :: 0 comments

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