Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr


Ingredients Nutrition


  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.