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Old Fashioned Peach-Gingerbread Upside-Down Cake

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Recipe

 

Yield

1 cake

Prep

30 min

Cook

45 min

Ready

1 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
4.00 each peaches
peeled, pitted
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1 ½ cups all-purpose flour
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1 ½ teaspoons baking soda
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cup molasses
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¾ cup water
boiling
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2 large eggs
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¾ cup sugar
granulated
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cup butter
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8.00 each peaches
pitted, peeled
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¼ cups butter
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6 tablespoons brown sugar
dark (packed)
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½ cup peach preserves
peach or apricot preserves
*

Ingredients

Amount Measure Ingredient Features
4 each peaches
peeled, pitted
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355 ml all-purpose flour
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7.5 ml baking soda
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79 ml molasses
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177 ml water
boiling
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2 large eggs
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177 ml sugar
granulated
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79 ml butter
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8 each peaches
pitted, peeled
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59 ml butter
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9E+1 ml brown sugar
dark (packed)
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118 ml peach preserves
peach or apricot preserves
*

Directions

Preheat oven to 350℉ (180℃).

Generously butter a 12 inch springform pan.

Arrange 4 of the sliced peaches in a circular pattern in the pan and set aside.

Sift flour and baking soda.

Set aside.

Combine molasses and water.

Set aside.

Combine eggs and sugar in a mixing bowl and beat for 5 to 10 minutes until light and fluffy.

Add the melted butter gradually while still beating.

Alternately add the flour and molasses mixtures, mixing just until smooth.

Pour batter over peaches in the springform pan.

Place on center rack in preheated oven and bake for 45 minutes or until toothpick inserted in center comes out clean.

Remove cake and let cool.

Sauté the remaining peach slices in the ¼ cup of melted butter and 6 tablespoons of packed brown sugar until soft but not mushy, about 6 to 8 minutes.

Remove and let cool.

Invert cake onto serving platter so peaches are on top.

Arrange the cooled peach slices around the top of the cake.

Melt the preserves in the top of a double-boiler and generously brush over the sliced peaches.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 686g (24.2 oz)
Amount per Serving
Calories 92230% from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 18g 90%
Trans Fat 0g
Cholesterol 177mg 59%
Sodium 452mg 19%
Total Carbohydrate 52g 52%
Dietary Fiber 8g 32%
Sugars g
Protein 25g
Vitamin A 48% Vitamin C 50%
Calcium 13% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
 

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