
Adapted from
Better Homes and Gardens New Cook Book (1989) recipe for Pineapple Upside-Down Cake, which uses the ever popular "Easy" Busy-Day Cake recipe for the cake part. Also inspired by the
Peach Graham Upside Down Torte posted at AllRecipes.com ... a cake which I have made but brought me to the discovery that I do not have the patience for beating all of those egg whites properly.
Ginger Peach Upside-Down Cake
Preheat oven to 350° F
Topping:
2 tablespoons butter
1/3 cup brown sugar
1 teaspoon cinnamon
1 14-oz. can sliced peaches (drained)... or use fresh peaches
1 tablespoon water (or use some juice from the can)
Cake:
1/4 cup butter, softened (or melted because you left it in the microwave too long... it doesn't matter one way or the other)
2/3 cup sugar
1 egg (Note: Try adding 2 eggs)
1 teaspoon vanilla (I don't measure vanilla... I just pour it in *grins*)
2/3 cup buttermilk (I used 2/3 cup half & half plus 2-1/2 tablespoons powdered buttermilk)
1 teaspoon ginger (Note: Try adding more!)
2 teaspoons baking powder
1 cup unbleached flour
1/3 cup graham cracker crumbs
Place 2 tablespoons butter in a 9-inch round cake pan and place pan in preheating oven to melt butter. Once melted, stir in brown sugar, cinnamon, and water (or juice). Enlist the help of your significant other to place the peach slices on top of the butter/sugar mixture. Kick them out of the kitchen and rearrange the peach slices so that they actually look nice. Set the pan aside and make the cake batter.
If you were my mother (or raised in the 50s and cannot imagine NOT following the recipe exactly), you'd dirty a couple of bowls to make the cake batter because someone at BH&G seems to think no recipe can be made without dirtying at least 16 bowls... "Easy", my eye. Me, being the devoted lazy Gen-Xer that I am, says to heck with the damn instructions... besides my mom isn't here to wash the dishes for me! ... but I digress...
Cream sugar and butter together. Add egg, vanilla, and buttermilk (if using milk and powdered buttermilk, just mix it all in with everything else... good heavens, don't dirty another container to premix the buttermilk!). Blend thoroughly (you know...
emulsion, as in cake batter). Stir in ginger and baking powder. Then add flour and cracker crumbs, and stir it all till combined. If you want to go to the trouble of getting out the hand mixer, be my guest... but I think you know where I stand on that issue. Pour batter over peach/butter/sugar in pan. To attempt to avoid a big slope-y lump in the middle of the cake, push the batter more the edges... as it bakes the batter will slump toward the middle anyway (same is true with pizza cheese... but that's a story for another time). Place pan in oven and bake for as long as it takes ... BH&G suggests 25-30 minutes and you know my mom would just set the timer, but I just keep checking on it and when it looks brownish on the top, I start sticking a toothpick in it every so often. When the toothpick comes out clean, take it out of the oven... Loosen the edges of the cake from the pan with a knife, place a dinner place over the cake, and flip.... pray to whomever you pray to that the cake doesn't stick to the pan. If it falls apart, serve it in bowls with a couple of scoops of vanilla ice cream.... no one will even notice the wreak of a cake you made.
Addendum: Now that the cake is actually baked and mostly eaten... while very tasty, I would definitely add more ginger to the batter. The cake was nice and moist at the top where the peaches and butter/sugar seeped into it, but the bottom seemed kind of dry. I suspect this was due to the graham cracker crumbs... so... either strike the graham cracker crumbs and put the 1/3 cup of flour back in, or try adding another egg.. or just add more butter to the topping so that it seeps further in... maybe someday I will try this again.