Peach Upside Down Cake
Caramel:
50 g butter
100 g brown sugar
2 peaches, ripe or canned
Cake batter:
80 g butter
80 g sugar
30 g brown sugar
1 egg
1 tsp vanilla extract
180 g flour
1/2 tsp ginger
80 ml milk
1/4 tsp baking soda
1 tsp baking powder
1/4 tsp salt
Preheat the oven to 175°C.
Melt together the butter and brown sugar in a saucepan to make the caramel sauce. Let the sauce cool slightly. Meanwhile, slice the peaches.
Pour the caramel sauce into the bottom of a greased baking pan and arrange the peach slices on top.
In a mixer bowl, beat the softened butter, sugar, and brown sugar together until well combined. Add the egg and beat well. Stir in the vanilla, milk, and dry ingredients gently with a spatula, and spread the batter over the caramel and fruit in the pan.
Bake in the middle of the oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool before turning it upside down onto a plate.
Serve with whipped cream or vanilla ice cream.