- 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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