Save This ginger peach upside-down cake transforms ordinary summer peaches into a spectacular dessert that balances sweet fruit with warm, spicy ginger. The caramelized peach topping melds perfectly with the tender cake beneath, creating a showstopper that looks as impressive as it tastes.
I first created this cake for my mother's birthday when peaches were abundant at our local farmers market. The addition of ginger was a happy accident when I ran short on cinnamon, but it became the signature element that everyone now requests.
Ingredients
- Ripe peaches: Choose fruit that yields slightly to pressure but isn't mushy for the perfect texture
- Unsalted butter: Creates the rich caramel base for the fruit
- Light brown sugar: Provides deep caramel flavor that complements the peaches
- Fresh grated ginger: Adds a zingy brightness that elevates the entire dessert
- All purpose flour: Provides structure while keeping the crumb tender
- Baking powder and baking soda: The combination ensures proper rise and texture
- Salt: Enhances all the flavors in both the cake and topping
- Ground ginger: Reinforces the fresh ginger flavor throughout the cake
- Unsalted butter: Use room temperature for proper creaming with sugar
- Granulated sugar: Provides sweetness and helps create a tender crumb
- Eggs: Add richness and help bind the ingredients
- Vanilla extract: Rounds out the flavor profile with subtle warmth
- Sour cream: The secret to an incredibly moist cake with tender crumb
- Whole milk: Adds richness while keeping the batter at proper consistency
Instructions
- Prepare the Pan:
- Thoroughly grease your 9-inch cake pan, making sure to get into all corners. The parchment paper circle on the bottom is absolutely essential for clean release later, so don't skip this step. Cut it slightly smaller than the pan bottom to prevent edges from curling up.
- Create the Caramel Base:
- Melt butter slowly over medium heat, watching carefully to prevent burning. When fully melted, add brown sugar and freshly grated ginger, stirring constantly for about 2 minutes. The mixture should bubble gently and become slightly darker as the sugar dissolves. Pour immediately into your prepared pan, tilting to create an even layer.
- Arrange the Peaches:
- Place peach slices in a circular pattern, slightly overlapping each slice. Start from the outside edge and work your way toward the center. This careful arrangement ensures every slice of the finished cake has beautiful peach topping. Press the peaches gently into the caramel mixture.
- Mix Dry Ingredients:
- Whisk flour, baking powder, baking soda, salt, and ground ginger in a bowl until thoroughly combined. This even distribution of leavening agents ensures your cake rises properly without bitter spots from undistributed baking soda.
- Cream Butter and Sugar:
- Beat room temperature butter and granulated sugar for a full 3-4 minutes until the mixture becomes noticeably lighter in color and fluffy in texture. This incorporates air into the batter, creating a tender crumb in the finished cake.
- Add Wet Ingredients:
- Incorporate eggs one at a time, beating for 30 seconds after each addition. This gradual approach prevents the batter from curdling. Add vanilla and mix just until combined, taking care not to overmix.
- Combine Wet and Dry Mixtures:
- Add the flour mixture in three batches, alternating with the sour cream and milk. Begin and end with the dry ingredients, mixing just until each addition disappears. This method prevents overmixing while ensuring even distribution of ingredients.
- Bake the Cake:
- Gently spread batter over the arranged peaches, taking care not to disturb your beautiful pattern. Smooth the top with a spatula and tap the pan gently on the counter to release any air bubbles. Bake until a toothpick inserted in the center comes out clean, about 40-45 minutes.
- Invert and Serve:
- Let the cake rest in the pan for exactly 10 minutes. This cooling period allows the caramel to set slightly while still remaining fluid enough to release. Run a thin knife around the edges, place your serving plate on top, and confidently flip the cake. Lift the pan away slowly, revealing your beautiful creation.
Save The fresh ginger is truly what makes this cake special. I discovered this after years of making traditional upside down cakes with cinnamon. The spicy warmth cuts through the sweetness of the peaches and creates a sophisticated flavor profile that elevates this from simple comfort food to something worthy of special occasions.
Selecting Perfect Peaches
Choosing the right peaches dramatically impacts your final result. Look for fruit that smells noticeably fragrant and yields slightly to gentle pressure. Avoid rock hard peaches as they lack flavor and wont soften properly during baking. If your peaches arent quite ripe, place them in a paper bag at room temperature for 1-2 days to speed ripening. The best peaches for this recipe will have a deep yellow or orange color beneath their blush and will release from the pit easily when cut.
Make Ahead Options
This cake actually improves with a bit of time, making it perfect for entertaining. You can bake it up to 24 hours before serving, though I recommend inverting it while still warm. Once completely cooled, cover loosely with foil rather than plastic wrap, which can make the top sticky. Store at room temperature for up to two days. For longer storage, refrigerate for up to five days, but allow to come to room temperature before serving for best flavor and texture.
Seasonal Adaptations
While summer peaches create the classic version of this cake, the recipe adapts beautifully to other seasons and fruits: Fall Substitute thinly sliced apples and increase ground ginger to 1 1/2 teaspoons Winter Use canned peaches drained thoroughly and patted dry Spring Try fresh strawberries with a hint of lemon zest in place of some ginger The ginger element pairs surprisingly well with many fruits, creating versatility that extends beyond peach season. For a holiday version, consider adding 1/4 teaspoon of cloves and nutmeg to the batter for a more complex spice profile.
Troubleshooting Tips
The most common issue with upside-down cakes is sticking during inversion. If some fruit remains in the pan, simply scrape it out and place it back on the cake. No one will know! If your caramel seems to harden too quickly when making the topping, return the saucepan to low heat briefly while arranging peaches. For those concerned about overflow, place a baking sheet under your cake pan to catch any potential drips from the bubbling caramel.
Save The magic of this ginger peach upside-down cake lies in its perfect balance of flavors and textures. The spicy warmth of ginger cuts through the sweetness of ripe peaches, while the tender cake soaks up the caramel goodness from the top. Whether served warm with a scoop of vanilla ice cream or at room temperature with afternoon tea, this cake transforms ordinary moments into special occasions.
Recipe Questions & Answers
- → Can I use canned peaches instead of fresh?
Yes, well-drained canned peach slices work well when fresh peaches are unavailable.
- → What’s the best way to peel fresh peaches?
Score an "X" on the base, blanch in boiling water for 30 seconds, then transfer to ice water for easy peeling.
- → Can I substitute the fruit?
Nectarines or plums make excellent substitutes, offering different yet delicious flavors and textures.
- → How do I prevent sticking when inverting?
Line the pan bottom with parchment and run a knife along the edge before inverting onto a plate.
- → Is it essential to use both fresh and ground ginger?
Both forms of ginger add depth, but you can use just one if needed for a lighter or subtler taste.
- → What pairs nicely when serving?
Freshly whipped cream or vanilla ice cream complement the cake’s warm, fruity notes beautifully.