Peach Ginger Upside-down Cake

My mom said she ate peaches the whole time she was pregnant with me, perhaps that is why I am so fond of peach desserts!  I have been hankering for a peach ginger treat, and this is my 3rd attempt!  This one is a masterpiece if I do say so! Just Divine! I hope you enjoy it as much as I am! 🙂
  • 2 Peeled Ripe Peaches
  • 2 1/2 Cup Cybele Pascal Gluten-Free Flour Mix
  • 1/2 tsp Xanthan Gum
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • pinch of salt
  • Juice from 1 med Lemon
  • 1 TBSN Vanilla Extract
  • 2/3 Cup + 2 TBSN Rice Milk
  • 1 1/2 Tsp Egg Replacer mixed with 2 TBSN Rice Milk
  • 1/2 Cup Brown Sugar
  • 2 Tbsn Oil
  • 2 tsp Water
  • 1/4 Cup Ginger Spread- [found at Whole Foods-crushed ginger and sugar]
Pre-heat Oven at 350 degrees. Grease an 8×8 pan, line bottom with parchment paper then grease again.  In a heavy saucepan, mix Brown Sugar, oil, water, and ginger spread, heat to boil-once thickens a tad, remove from heat. Peel peaches and slice then line in bottom of pan.
 Mix dry ingredients in separate bowl, set aside.  In Mixer combine: Lemon, vanilla, dry ingredients, rice milk, and egg replacer.  Mix medium speed until combined-1-2 minutes. Assemble cake by pouring ginger-sugar syrup over peaches, then spoon the cake batter on top -spreading to cover peaches.

 Bake for  abt. 30 minutes until toothpick comes out clean from cake center.  Allow to cool for 20 minutes, then place large dish over pan, and invert. The cake should drop nicely in place. This would be DIVINE served warm with a scoop of [safe] vanilla ice cream!
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