September 19, 2010
One of the biggest selling points of an upside-down cake is the fact that it needs no decorating. When you invert the cake the fruit slices end up on top, making it look gratifyingly complete with no need for frosting.
1Preheat the oven to 350°F and spray a 9" round cake pan with nonstick spray. Put the butter (for the topping) in the pan and put it into the oven for a few minutes to melt. Take it out and stir in the brown sugar and syrup. It won't really be smooth - don't worry about it. Arrange the peach slices on top, placing them tightly together – they shrink a bit as they cook.
2To make the gingerbread batter, beat the butter and brown sugar in a medium bowl until well blended. Add the egg, molasses, and ginger and beat until thoroughly combined.
3In a small bowl, stir together the flour, baking soda, cinnamon, allspice and salt. Add half the dry ingredients to the butter mixture and stir by hand or on the lowest speed of an electric mixer just until the batter is combined. Add the buttermilk in the same way, then the remaining dry ingredients. Pour the batter over the sliced peaches.
4Bake for about 40 minutes, until the top is springy to the touch. Let it stand for 5 minutes, then run a knife around the edge of the cake and invert it onto a plate while it’s still warm. If it cools too much and sticks to the pan, warm it in the oven again before you try to invert it. Don’t worry if any peach slices stick to the bottom of the pan – simply peel them out and place them back on top of the cake where they belong.