Sometimes a dish looks like a piece of art and tastes like packing peanuts. Other times it looks like a blob of mush and makes your tastebuds want to cry for joy. And sometimes there is a dish that tastes as good as it looks, elicits ooh and aahs from the people you serve it to, AND tastes just as yummy the next day. I give you one of these dishes – a peach (or pear) upside-down ginger cake!
I drew from this original recipe, which I followed to the letter. The 2nd and 3rd time I baked the cake I took a few liberties, especially where the butter was concerned. I love butter, I really do (who doesn’t?), but with all the other strong flavors going on in this cake, it wasn’t adding a lot, so why bother with the calories? I leave it in where it matters (with the sugar and the fruit, on the bottom of the pan), and take it out where it doesn’t (replaced with Greek yogurt in the cake batter). I imagine this would be delicious as well with apples. All in all a perfect late summer or fall recipe, easily adaptable to whatever fruit you have on hand!
Peach or Pear Upside-Down Ginger Cake
Time: 1 hour – 1 hour and 15 mins Serves 12
Per slice: 253 calories; 48 carbs; 6g fat; 4g protein; 17g sodium; 31g sugar
- 1/3 cup melted unsalted butter
- 1 cup brown sugar, divided into 2 half cups
- 4 or 5 large peaches, or 3-4 pears
- 1 1/4 teaspoons baking soda
- 2/3 cup boiling water
- 1 2/3 cups flour (you can mix up white and whole wheat if you like)
- 1 1/4 tsp baking powder
- pinch salt
- 3 tsp powdered ginger
- 1/2 cup non-fat Greek yogurt (original recipe calls for butter here, but it is not necessary and this make the recipe much healthier)
- 2/3 cup molasses
- 1 large egg
- 2 tbsp freshly grated ginger root
Preheat oven to 350 degrees F.
Spray non-stick cooking spray on a 10 inch round cake pan.
Mix together butter and sugar and pour in the bottom of the pan, or simply sprinkle sugar on bottom of pan and drizzle with the melted butter. It all melts together anyway.
Arrange fruit slices in the pattern of your choice over the bottom of the pan.
Bake 40-50 minutes or until a wooden toothpick inserted in the center comes out clean.