As summer winds down, Chef Karista Bennet created the perfect dessert to keep the season alive just a little longer. The author of the blog "Karista's Kitchen" stopped by to share her delicious recipe.
Peach Upside Down Ginger Cake
by Chef Karista Bennett
- 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)
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.