Basic HTML Version
The Food Issue
2014
Grains
West
52
Feature
PEACH
UPSIDE-DOWN
GINGER CAKE
Here’s a delicious way to use fresh peaches. But fro-
zen ones that have been thawedwill do, too. Once
baked, the cake is turned upside down, leaving
the peaches on top. Yummy as-is or toppedwith
whipped cream.
Ingredients
2½cups (625mL)
sliced fresh peaches
1 cup (250mL)
granulated sugar, divided
2 tsp (10mL)
round cinnamon, divided
1 tsp (5mL)
grated orange rind
1 cup (250mL)
whole barley flour
1 cup (250mL)
all-purpose flour
2 tsp (10mL)
baking powder
1 tsp (5mL)
ground ginger
½ tsp (2mL)
salt
¼ tsp (1 mL)
baking soda
cup (75mL)
butter or margarine, softened
1
egg
¾cup (175mL)
molasses
¾cup (175mL)
buttermilk
Instructions
Preheat oven to 350°F /180°C. Line a 9-inch (23 cm)
square panwith parchment paper and lightly grease.
In amediumbowl, mix peaches with½cup (125mL) of
the sugar, 1 teaspoon (5mL) of the cinnamon, and the
orange rind. Arrange overlapping peach slices in a cir-
cle in the bottomof the pan. In amediumbowl, com-
bine the barley flour, all-purpose flour, baking powder,
ginger, salt, baking soda, and remaining 1 teaspoon
(5mL) of cinnamon. In a large bowl, creambutter or
margarinewith remaining½cup (125mL) of sugar.
Add egg andwhip until fluffy, thenmix inmolasses.
Add flour mixture to butter mixture, alternatingwith
buttermilk and starting and endingwith flour mixture.
Stir after each addition until just mixed.
Pour batter over peaches. Bake for 45 to 50minutes or
until cake springs back when lightly touched. Let cake
cool on rack for 10minutes, then run a knife around the
sides of the pan and invert onto a serving dish.
Makes approximately 16 pieces.