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Peach Upside Down Cake

Servings 12
Calories 310 kcal
Author Liz

Ingredients

Topping

  • 1 1/2 lbs just ripe peaches (about 3-4), divided
  • 1/2 cup unsalted butter (1 stick)
  • 1/2 cup sugar

Cake

  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 cup unsalted butter, softened (1 stick)
  • 2 teaspoons fresh ginger, grated
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1/2 cup sour cream

Instructions

  1. Preheat oven to 375°.

  2. Peel and quarter the peaches. In a skillet over low heat, melt butter and stir in sugar, letting it dissolve. Add peach slices to the butter and sugar mixture and cook over low heat until sugar darkens and peaches are soft - about 30 minutes.

  3. Meanwhile, in small bowl mix together flour, salt and baking powder. Set aside.

  4. In mixer, cream butter and sugar. Add ginger and vanilla. Add eggs one at a time. Stir in sour cream. Gradually add flour mixture until just combined. Stir in half of one peach, finely chopped.

  5. When peaches are soft, remove skillet from heat. Spoon cake batter over the peaches, leaving a slight border on edges. Bake for 30 minutes or until cake tests done. Cool 10 minutes, then invert onto a plate. Serve warm with ice cream.

Nutrition Facts
Peach Upside Down Cake
Amount Per Serving
Calories 310 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 73mg24%
Sodium 167mg7%
Potassium 199mg6%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 22g24%
Protein 3g6%
Vitamin A 757IU15%
Vitamin C 4mg5%
Calcium 47mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.