Ginger Peach Upside Down Cake

Rosiegirl's Note:

From canadianliving.com

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 12

• 3/4 cup brown sugar, packed
• 1/4 cup butter, melted
• 2 cups sliced fresh peaches, peeled (1/4 inch/5 mm thick)
• 1 tablespoon gingerroot, grated
• 1/2 cup butter, softened
• 3/4 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon orange rind, grated
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup sour cream

Directions:

1. Wrap foil over bottom and halfway up side of 9-inch (2.5 L) springform pan. Grease pan; set aside.
2. In small saucepan, melt brown sugar with butter over medium heat until sugar is dissolved, about 2 minutes; pour into prepared pan.
3. Starting at edge, arrange peaches, slightly overlapping, in concentric circles to cover completely.
4. Sprinkle with ginger; set aside.
5. Cake: In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time.
6. Beat in vanilla.
7. In separate bowl, whisk together flour, baking powder, baking soda, orange rind, ginger and salt.
8. Stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream.
9. Spoon over peaches and spread without disturbing peaches.
10. Set on rimmed baking sheet.
11. Bake in bottom third of 350°F (180°C) oven until top springs back when lightly touched, about 1 hour.
12. Let cool in pan on rack for 15 minutes.
13. Invert onto flat serving plate.