Ginger Peach Upside Down Cake - cooking recipe

Ingredients

3/4 cup brown sugar, packed
1/4 cup butter, melted
2 cups sliced fresh peaches, peeled (1/4 inch/5 mm thick)
1 tablespoon gingerroot, grated
1/2 cup butter, softened
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon orange rind, grated
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup sour cream

Preparation

Wrap foil over bottom and halfway up side of 9-inch (2.5 L) springform pan. Grease pan; set aside.
In small saucepan, melt brown sugar with butter over medium heat until sugar is dissolved, about 2 minutes; pour into prepared pan.
Starting at edge, arrange peaches, slightly overlapping, in concentric circles to cover completely.
Sprinkle with ginger; set aside.
Cake: In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time.
Beat in vanilla.
In separate bowl, whisk together flour, baking powder, baking soda, orange rind, ginger and salt.
Stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream.
Spoon over peaches and spread without disturbing peaches.
Set on rimmed baking sheet.
Bake in bottom third of 350\u00b0F (180\u00b0C) oven until top springs back when lightly touched, about 1 hour.
Let cool in pan on rack for 15 minutes.
Invert onto flat serving plate.