I’ve made this classic Peach Upside Down Ginger Cake for years. It’s a throwback to my Mom’s Pineapple Upside Down Cake that always seemed to have a permanent place on the kitchen counter when I was a kid.
Before I proceed… as you can tell, we got a new baby! Meet Angus the Blue Heeler. Although we’re now calling him Gus. Gus and my youngest sassy gal decided to photo bomb my cake picture.
Gus arrived a few weeks ago and we are totally in love. I’ve posted him all over Instagram and Facebook and decided I had to post about him here too. Tank mostly likes his new little brother. Tank is a senior dog and likes his quiet time on the sofa so all the puppy shenanigans sometimes annoy him. 🙂 I’m sure he will be used to it in no time.
The photo above was snapped just a few hours after we arrived home from our very long car ride. We found our boy in Southern Central Oregon on a cattle farm. I have no cattle at my house but we do have a portly terrier named Tank; who is often referred to as pork chop and our little golden nugget of love. Yep, my girls love nicknames. I also anticipate loads of hiking and running with this little guy once he gets old enough.
My oldest gal did a bit of Gus sitting for me the other day. She managed to capture this adorable snap. GAH! melted my heart.
This is my youngest gal who was snuggling with Gus a few days after he came home. He’s growing so fast!
Ok, now back to a most important subject, cake! The classic upside down cake is simple and easy to mix together, assemble and bake. Making it the perfect snack cake or easy dessert. I’ve used several different recipes for upside down cake and I believe I like this one the best. It’s similar to my Mom and Grandmother’s recipe but I’ve also tweaked the measurements a bit to give the cake a lighter texture.
I also add ground ginger to the cake mix rather than the peaches. This gives a slightly spiced taste to the cake and allows the sweet flavor of summer peaches to shine.
Recently, I made this cake on my food segment over at the morning show, AM Northwest in Portland with the lovely host, Helen Raptis. Can I just tell you how much fun I have doing these food segments? I am a bundle of nerves 5 seconds before the camera goes on and then I realize, I’m teaching a recipe that I love! You can view the food segment HERE!
This is the quintessential summer cake that is lush and light and filled with the taste of summer.
Delicious Wishes and Loads of Love,
- 2 tablespoons melted butter
- ¼ cup brown sugar
- 2 tablespoons maple syrup (optional)
- 4-5 cups sliced peaches (about 4-5 medium-large fresh peaches. You can also use frozen peaches)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoons ground ginger (can substitute 1 teaspoon ground cardamom or cinnamon)
- ½ cup butter melted or room temperature
- ¾ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk (if you don’t have buttermilk you can easily make it with one cup whole milk minus one tablespoon and then add one tablespoon white vinegar. Stir and let sit for about five minutes)