Last Friday our very own peach-pie eating contest winner 7bits brought in a flat of super ripe peaches. At the end of the day there were eight peaches left and no one here to eat them. Instead of letting them go to waste, I decided to take them home and turn them into something tasty. I thought about making jam or ice cream, but really wanted something I could bring in to share with everyone. So after a quick search online I found a recipe that inspired me. Doesn't the name Ginger Peach Upside Down Cake inspire you too? To check out the recipe I used, read more

Note: This recipe uses white sugar in the topping, if I was to make it again, I would definitely try brown sugar for a more caramely effect. Also, most of my coworkers thought the cake was moist, but I thought it was a little on the dry side - next time I'll add a tiny bit more butter.


Ginger Peach Upside-Down Cake
From Wild Oats Marketplace via Kitchen Crafts 'N' More

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

2 1/2 cup 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 cup raw cane sugar
1/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 cup milk

  1. Preheat oven to 350°F. Toss sliced peaches with ginger, cinnamon and nutmeg. Set aside.
  2. Sift together flour with baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Set aside.
  3. 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.
  4. 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.
  5. Bake 45 to 50 minutes, until golden brown and firm in the center.
  6. 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.