Upside Down Peach Cake With Ginger Infused Maple Cream Sauce
Upside Down Peach Cake With Ginger Infused Maple Cream Sauce is a dessert that serves 6. One serving contains 436 calories, 5g of protein, and 18g of fat. For 90 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals.
Cook time
45 min
Servings
6
Ingredients
10
Nutrition
per serving436 kcal
Calories
5 g
Protein
18 g
Fat
66 g
Carbs
Ingredients
For 6 servings
Kitchen Tools
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Instructions
- 1
Melt 3 tablespoons (45g) butter in a pan and add the brown sugar.
- 2
Heat slowly while stirring until the sugar and butter are combined.
- 3
Pour into a springform cake pan.
- 4
Place your peaches cut-side down in the butter sugar mixture
- 5
In a bowl, combine the flour, salt, and baking powder.
- 6
In another bowl, cream the butter and granulated sugar together.
- 7
Add the egg and the almond extract and beat until light and fluffy.
- 8
Alternately add the flour mixture and the milk (first a bit of flour, then a bit of milk, etc) to the creamed sugar mixture, stirring well after each addition.
- 9
Spoon batter over the peaches
- 10
Bake at 350 F (180 C) for about 40 minutes.
- 11
Remove from oven, let cool for a few minutes and then use a knife to cut around edges of cake pan before releasing the spring. Invert the cake onto a plate so that it is peach-side up.
- 12
Pour ginger-infused maple cream sauce over the top and serve (best when a bit warm!)
