Prep 30 mins
Cook 45 mins
Looking for something to do with fresh peaches other than a pie or cobbler? This upside-down cake fits the bill perfectly! Originally from the food section of the Houston Chronicle.
For the topping
- 3 tablespoons unsalted butter, softened
- 2 tablespoons honey
- 1⁄4 cup packed light brown sugar
- 2 -3 peaches, peeled and sliced
For the cake
- 2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 1⁄2-2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon salt
- 3⁄4 cup unsalted butter, softened (1 1/2 sticks)
- 3⁄4 cup sugar
- 3 large eggs
- 2 tablespoons unsulphured molasses
- 1 teaspoon vanilla extract
- Preheat oven to 325 degrees.
- To make the topping, heat the butter, honey, and brown sugar in a small saucepan, stirring, until the butter and sugar melt.
- Pour into a deep 9 inch cake pan, then lay the peach slices over it in attractive concentric circles.
- To make the cake, sift together the flour,baking powder, baking soda, ginger,cinnamon,cloves, and salt.
- Meanwhile, in a bowl, beat together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each.
- Stir in the molasses and vanilla.
- The batter may look curdled-don't worry!
- Add the flour mixture, mixing until just incorporated.
- Spread the batter over the peaches in the prepared pan.
- Bake the cake for 45 minutes or until a toothpick inserted into the center emerges clean.
- Cool for 5 minutes in the pan, then invert to finish cooling.
- Serve with a dollop of whipped cream or ice cream on the side, if desired.
- Note: to easily peel a peach,dip it in boiling water for about 25 seconds. The skin will easily slip off.
The topping was pretty good but the actual cake was SO DRY!