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Peach Upside-down Cake
Preheat oven to 375
Ingredients for Topping:
- 1 1/2 pounds firm just-ripe yellow peaches (about 3-4)
- 1 stick unsalted butter
- 1/2 cup sugar
Ingredients and Directions for Cake Batter:
Stir together and set aside:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp salt
Beat together:
- 1 stick unsalted butter, softened
- 1/2 cup sugar
- 1 tsp vanilla
- 2 tsp fresh ginger, grated (on a ginger grater)
Add one at a time:
- 2 large eggs
Stir in:
- 1/2 cup sour cream (or plain yogurt.)
- Gradually add flour mixture until just combined.
- 1/2 a peach, peeled and chopped fine (try to include the juice)
Directions for Topping
Peel and quarter the peaches.
In an ovenproof 10" skillet, melt the butter over low heat and stir in the sugar till dissolved.
Place the peach quarters on their tummies in the butter and sugar, and let the mixture cook over very low heat until the sugar darkens and the peaches are soft, about 30 minutes.
While the topping cooks, prepare the cake.
Direction for Baking
When the peaches are ready and the cake batter is mixed, take the skillet off the heat and spoon the batter over the peaches, leaving a half-inch border uncovered around the edges (the cake will expand to cover the whole top).
Bake at 375 for about 30 minutes or until the cake tests done.
Cool 10 minutes, run a knife around the rim to loosen, then carefully invert onto a plate.
Serve warm with vanilla ice cream.
Notes and Variations:
- For a little extra kick, add chopped candied ginger to the cake batter.
- Add coarsely chopped nuts (walnuts, almonds) to the topping as it cooks.
- In other seasons, this cake is great with apples instead of peaches. Use grated apple in the batter, too. You can even make this cake with canned pineapple slices!
- Try different flavorings in the cake, like orange rind instead of ginger, and/or flavored yogurt instead of sour cream.
- When baking, this cake may overflow. You might want to put a pan or a piece of aluminum foil underneath to catch the drips.
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