This Old Fashioned Peach-Gingerbread Upside-Down Cake is a comforting dessert that marries the spicy warmth of molasses gingerbread with the sweet juiciness of fresh peaches. The cake base is tender and rich, while the topping features a dual layer of caramelized fruit: a bed of peaches baked under the cake and a second layer of sautéed slices brushed with apricot preserves for shine and flavor. ItâÂÂs an elegant yet home-style treat perfect for summer gatherings or cozy autumn afternoons. The combination of buttery texture and bright fruit acidity makes it irresistible. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a truly memorable finale to any meal.
Old Fashioned Peach-Gingerbread Upside-Down C
Description
This Old Fashioned Peach-Gingerbread Upside-Down Cake is a comforting dessert that marries the spicy warmth of molasses gingerbread with the sweet juiciness of fresh peaches. The cake base is tender and rich, while the topping features a dual layer of caramelized fruit: a bed of peaches baked under the cake and a second layer of saut&# 195;©ed slices brushed with apricot preserves for shine and flavor. ItâÂÂs an elegant yet home-style treat perfect for summer gatherings or cozy autumn afternoons. The combination of buttery texture and bright fruit acidity makes it irresistible. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a truly memorable finale to any meal.Ingredients
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Generously butter a 12-inch springform pan.
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Arrange 4 of the sliced peaches (sliced 1/4 inch thick) in a circular pattern in the bottom of the prepared pan.
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In a bowl, sift together 1 1/2 cups all-purpose flour and 1 1/2 teaspoons baking soda. Set aside.
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In a small bowl, combine 1/3 cup molasses and 3/4 cup boiling water. Stir until smooth and set aside.
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In a large mixing bowl, beat 2 eggs and 3/4 cup granulated sugar for 5 to 10 minutes until light and fluffy.
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Gradually add 1/3 cup melted unsalted butter to the egg mixture while beating continuously.
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Alternately add the flour mixture and the molasses mixture to the egg mixture, mixing just until smooth after each addition.
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Pour the batter evenly over the peaches in the springform pan.
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Bake on the center rack for 45 minutes, or until a toothpick inserted in the center comes out clean.
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Remove the cake from the oven and let it cool in the pan for a few minutes.
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While the cake bakes, sauté the remaining 8 peach slices (sliced 1/4 inch thick) in 1/4 cup melted unsalted butter and 6 tablespoons packed dark brown sugar.
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Cook the peaches for 6 to 8 minutes, until soft but not mushy. Remove from heat and let cool.
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Once the cake has cooled slightly, invert it onto a serving platter so the baked peaches are on top.
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Arrange the cooled sautéed peach slices around the top of the cake.
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Melt 1/2 cup peach or apricot preserves in the top of a double-boiler until smooth and brush generously over the sliced peaches.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 39.0kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 1.0mg1%
- Total Carbohydrate 10.0g4%
- Dietary Fiber 1.5g6%
- Sugars 8.4g
- Protein 0.9g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This dessert is extremely elegant and is perfect for company.
Ensure peaches are peeled and pitted before slicing. If using frozen peaches, thaw and drain well before using.
For best results, serve the cake warm or at room temperature. Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 4 days.
