Ginger Peach Upside Down Cake

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READY IN: 1hr 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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