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upside down cake

Karista's Kitchen Kid Friendly Life Around My Table Sweets

Peach Upside Down Ginger Cake

Peach Upside Down Ginger Cake // Karista's Kitchen

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.

Me and my Blue Heeler Gus // Karista's Kitchen

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.

Gus and his girl // Karista's Kitchen

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.

Mia and Gus Gus // Karista's Kitchen

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!

Peach Upside Down Ginger Cake // Karista's Kitchen

This is the quintessential summer cake that is lush and light and filled with the taste of summer.

Delicious Wishes and Loads of Love,

Karista

Peach Upside Down Ginger Cake

Serving Size: 8

Ingredients

  • 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)

Instructions

  • Pre-heat the oven to 350F
  • Place the 2 tablespoons of melted butter into the bottom of a 9-inch round baking pan or a 9x11 baking dish. Then sprinkle with the brown sugar and drizzle with the maple syrup.
  • Place the peach slices in a circular pattern on top of the butter and sugar.
  • Whisk together the flour, baking powder, baking soda, salt and ground ginger. In an electric mixer or another bowl, mix together the ½ cup of butter and ¾ cup sugar until nicely combined. Then stir in the egg until the mixture looks creamy.
  • Stir in the vanilla extract and buttermilk. Then mix in the dry ingredients into the wet ingredients until it’s well combined.
  • Pour the batter over the peaches and then place the baking pan in the oven and bake for about 40-50 minutes or until the cake is firm to the touch or a knife comes out clean.
  • Take the cake out of the oven and let it cool for about 10-15 minutes. Then flip the cake onto a cake platter or cake plate. If any peaches fall off while flipping just place them back onto the cake.
  • Serve this gorgeous summer cake with fresh whipped cream or vanilla bean ice cream.
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    Kid Friendly Sweets

    Huckleberry Upside-Down Ginger Cake

    Huckleberry Upside Down Cake

    Huckleberry Upside-Down Ginger Cake

    Pardon my silence these last few weeks.  Life is… Well it’s life.  And sometimes it throws a few curve balls.  The darn thing is, I’m a terrible catcher.

    But I’m a good sprinter and if I can’t catch those curve balls, I can certainly chase them down.

    During my sprint however, I thought about you all, hoping your summer is perfectly grand.  And although my posts have been few, I’ve been testing lots of new recipes to share.

    Huckleberry Upside Down Cake

    Huckleberry Upside-Down Ginger Cake

    I have a lovely stash of  Washington Huckleberries in the freezer that are begging to be used.  I’ve made barbecue sauce and pie with those gorgeous berries. Today, I made cake.

    Because I’m forever the optimist, I thought it would be an easy cake.  I thought wrong.

    It took several test runs before I decided an upside-down cake would work best with the intensely purple crayon colored berries.

    We  now have lots of cake at my house.  I’m sure you guessed that.  🙂  Although some went into the garbage, a piece or two fell onto the floor which Tank happily snapped up, and one cake wasn’t fit to eat. Tank even snubbed a bite.

    The final cake however is fresh, not too sweet, rich in flavor and beautiful in color.

    Wholesome Sweeteners Coconut Sugar

    Wholesome Sweeteners Organic Coconut Palm Sugar

    I used a new sugar I’m completely excited about.  It’s Wholesome Sweeteners new Coconut Palm Sugar.  It gives the cake a rich caramel color and a much deeper caramel flavor than regular dark brown sugar.  A perfectly tasty summer cake.

    Wishing you all a most delicious week!

    Loads of Love, Karista

    You can find Wholesome Sweeteners at most conventional markets along with PCC Natural Markets and Whole Foods Markets. You can also order the sugar from Wholesome Sweeteners.

    Huckleberry Upside-Down Ginger Cake

    Ingredients

    Serves 8

    2 cups organic all-purpose flour

    1 teaspoon baking powder

    1 teaspoon baking soda

    1/4 teaspoon salt

    1 1/2  teaspoons ground ginger

    1/2 cup grapeseed oil (substitute with 1/2 cup coconut oil or softened butter)

    3/4 cup Wholesome Sweeteners Coconut Palm Sugar or dark brown sugar

    1 large egg

    1 cup buttermilk (if you don’t have buttermilk on hand, combine just a tad less than one cup milk with one tablespoon white vinegar. Let it sit for about five minutes)

    2 cups fresh huckleberries (or thawed previously frozen) (Blueberries make an excellent substitute for this cake)

    2 tablespoons melted butter

    ¼ cup Wholesome Sweeteners Coconut Palm Sugar or dark brown sugar

    Directions

    Pre-heat the oven to 400F. Lightly butter an 8×8 baking dish.

    Mix together the flour, baking powder, baking soda, salt and ground ginger. Set aside.

    In another bowl, or kitchen aid mixer, beat together the oil/butter and sugar. Once combined add the egg, scraping down the sides of the bowl.

    Gently mix in the buttermilk.  Once nicely incorporated, mix in the dry ingredients.

    Add the two tablespoons melted butter to the bottom of the 8×8 baking dish.  Then sprinkle the coconut palm sugar or brown sugar evenly over the butter.

    Spread the 2 cups of berries evenly over the sugar.  Then gently spread the cake batter over the berries.

    Bake for about 20-25 minutes or until the cake is done. It will be nicely golden brown on top and bubbly on the sides.

    Let the cake sit for 5-10 minutes to cool. Then flip the cake onto a platter and enjoy!