Upside-down Peach Cake

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


  • 12 tablespoons butter, divided
  • 1⁄2 cup packed brown sugar
  • 2 cups peeled and sliced peaches (about 4)
  • Handful of blueberries (optional)
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup chopped candied ginger
  • Vanilla ice cream, for serving (optional)


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.

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