Best 3 Ginger Peach Cake Recipes

GINGER-PEACH CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan.
• Sift together the cake flour, baking powder, cinnamon, nutmeg, and salt. Cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well. Beat in the vanilla and lemon zest. Add half of the flour mixture and beat on medium speed to combine. Blend in the sour cream and milk; stir in the remaining flour mixture. Fold in the mint, basil, ginger, and peaches and mix until thoroughly combined. Pour the batter into the prepared pan.
• Bake in the preheated oven until browned and a toothpick inserted in the cake comes out clean, 50 to 60 minutes. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

GINGER PEACH UPSIDE-DOWN CAKE

Steps:

• In a small bowl, combine butter and brown sugar. Spoon into an ungreased 10-in. fluted tube pan. Alternately arrange peaches and cherries in pan. , Prepare gingerbread batter according to package directions for cake; carefully pour over fruit. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto a serving plate. Cool completely before cutting.

PEACH AND GINGER UPSIDE DOWN CAKE

Steps:

• Preheat the oven to 350° F. Spray a 10-inch pan with nonstick vegetable oil spray and smear the bottom and side evenly with ¼ cup of the butter. Sprinkle the brown sugar over it, tilting the pan and tapping it gently so that it coats the butter. Set on a baking sheet and set aside. Peel and pit the peaches and cut into ¼ inch thick slices. Arrange the peaches around the pan in a fan pattern. In the bowl of a stand mixer fitted with a paddle attachment, combine the remaining butter and the sugar. Add the eggs, one at a time, mixing at medium speed between additions until each is completely incorporated. Sift the flour and baking powder together and add to the batter, mixing at medium-low speed until just blended. Add the fresh ginger and mix to fully incorporate. Add the vanilla and mix to blend. Gently pour the batter over the cut peaches so that it covers the entire pan. Bake for 35 to 40 minutes, until the cake is golden brown on top, no longer jiggly in the middle, and a toothpick or cake tester inserted into the center comes out with no cake on it (it will have some sticky sugar and some fruit on it). Remove from the oven and allow to cool for at least an hour before unmolding. To unmold, place a serving dish at least 2 inches wider in diameter than the pan over the top of the cooled cake. Pressing firmly on the plate with one hand, slide the pan side into the other hand; then, pressing firmly on both the plate and the pan, flip over, so that the whole thing ends up with the plate on the bottom and the pan on the top. Wait to unmold the cake for another 15 minutes. Replace any fruit slices that might have stuck to the pan and serve.