Upside-down Peach Cake

Serves: 8 to 10

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

A summertime favorite, this sweet cake is a wonderful blend of peaches and caramel.

Ingredients

Preparation

Preheat oven to 350° F.

Melt 4 tablespoons butter and brown sugar in a small saucepan over medium heat until sugar is dissolved and lightly bubbling. Pour into the bottom of a 9-inch cake pan and spread evenly to cover. Arrange peaches in a pinwheel design on the bottom of the pan; fill in gaps with blueberries.

Beat remaining 8 tablespoons butter and granulated sugar until fluffy. Add eggs, one at a time; stir in vanilla.

In a small bowl, whisk together flour, baking powder and salt. Stir half the flour mixture into the butter mixture, then milk, and then remaining flour mixture. Fold in ginger; be careful not to overmix. Spread batter over fruit in an even layer.

Bake cake on a baking sheet until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Let cool 20 minutes. Place a cake plate on top, and wearing oven mitts, carefully flip the cake onto the plate. Rearrange any fruit that sticks in the pan. Serve warm with vanilla ice cream.

Each serving: 360 cal, 18g fat (10g sat), 90mg chol, 95mg sodium, 50g carb, 3g fiber, 4g protein

Learn more about our recipes. View guidelines »

More about: cakes, peaches

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