This swoon-worthy peach upside-down cake made with fresh peaches is heavenly served warm from the oven with a scoop of vanilla ice cream on top.
Prep Time 20minutes
Cook Time 45minutes
Total Time 1hour5minutes
Author Liz - Eat Move Make
1 1/2lbsjust ripe peaches (about 3-4), divided
1/2cupunsalted butter (1 stick)
1 1/2cupsall-purpose flour
1 1/2teaspoonsbaking powder
1/2cupunsalted butter, softened (1 stick)
2teaspoonsfresh ginger, grated
Preheat oven to 375°.
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.
Meanwhile, in small bowl mix together flour, salt and baking powder. Set aside.
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.
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.