Upside Down Ginger-Peach Skillet Cake
Buttery sugared peaches and fragrant spiced ginger cake are irresistible on a cool fall day.
- 1 cup (4-ounces) Sun-Maid California Peaches, sliced in thin strips
- 1 cup water
- 1/4 cup packed brown sugar
- 2 tablespoons butter
- 2/3 cup buttermilk
- 1/2 cup butter, melted
- 1/2 cup packed brown sugar
- 1/2 cup molasses
- 1 egg
- 1 tablespoon fresh grated ginger
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
In a 10-inch non-stick oven-proof skillet, BRING peaches and water to a boil.
COVER and simmer over medium heat 10 minutes until peaches are very soft and liquid is absorbed. (Watch carefully, don't burn.)
ADD brown sugar and butter.
COOK until sugar melts and peaches are evenly coated.
REMOVE from heat and spread peaches evenly in pan. See note.
PREHEAT oven to 350° F.
In a medium bowl, STIR together buttermilk, butter, brown sugar, molasses, egg and ginger. STIR in flour, cinnamon, cloves, soda and salt, stirring until thoroughly combined.
POUR batter carefully into pan keeping peaches in place.
BAKE 30 to 35 minutes until cake tests done in center.
Immediately INVERT cake onto a plate, leaving pan over cake for 3 minutes before removing. SERVE warm with vanilla ice cream or yogurt.
Note: If skillet handle is plastic, wrap in heavy-duty foil. Or, spread cooked peaches, butter and brown sugar in a 9- or 10-inch x 2-inch deep baking dish.
Makes 8 servings.