Peach Gingerbread Molasses Upside Down Cake Recipe
Check our our Patreon!
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer!
Gingerbread and peaches are a timeless combination. I was probably first exposed to it in the form of warmed canned peaches spooned over kit gingerbread from a box, perhaps with vanilla ice cream. This cake brings the peaches together with the home-made gingerbread cake, and adds a lovely brown sugar glaze which is a perfect place to put some booze if you are so inclined.
This gingerbread recipe rises a lot while it cooks and then compresses somewhat over the next couple of days. The cake is noticeably heavier the next day, so it’s best with whipped cream (ideally hand-whipped, with bourbon) the day it’s made, or with ice cream the next day.
The choice of whether to peel the peaches is ultimately yours: removing the peel makes the cake much easier to cut gracefully; however, a lot of the peach’s flavor is in the peel, and it often has a beautiful red color. To make the cake fancier, cover the top of cake batter once poured into the pan with chopped pecans to form a sort of crunchy “crust” to the final cake. If you enjoy the combination of peaches and bourbon, which is also classic and compatible with molasses, consider adding 1-2 Tbsp of bourbon to the glaze.
Makes one ring cake or 9” round “upside-down” cake; serves 8-12.
Equipment:
• a large mixing bowl
• a large glass measuring cup, or microwave-safe, non-plastic mixing bowl
• one 9” round cake pan, or ring-cake (Bundt) pan
• stand mixer (highly recommended)
• cooling rack
Ingredients:
2-5 ea peaches eating peaches such as Red Haven, optionally peeled; sliced
Glaze:
1/3 c butter
1/3 c brown sugar
1/4 tsp cinnamon
Cake:
1 1/4 tsp baking soda
2/3 cup boiling water
Wet ingredients:
1/2 cup butter softened
2/3 cup molasses
1/3 cup brown sugar
1 ea egg
2 Tbsp fresh ginger grated
Dry ingredients:
1 2/3 cup AP flour
1 1/4 tsp baking powder
1/4 tsp salt
3 tsp powdered dry ginger
Procedure:
1. Preheat the oven to 350F.
2. In the stand mixer, set up the butter, molasses and brown sugar for the wet part of the cake mixture to cream together. Depending on the condition of the molasses and the softness of the butter, this can take quite a long time to complete, so it might as well run while doing other tasks.
3. Grease the baking pan with butter and set aside.
4. Melt the butter and sugar for the glaze together in the microwave for about 30 seconds at full power. There is no need for it to bubble; the butter simply needs to liquefy in order to make a glaze with the butter.
5. Beat the glaze ingredients until they emulsify into a sauce. Add the cinnamon and optional bourbon or (spiced) rum, or other aromatic liquor of your choice.
6. Pour the glaze as evenly as possible into the prepared baking pan.
7. Remember to occasionally scrape the butter-molasses mixture as it creams in the stand mixer.
8. Line the baking pan with slices of peach, filling it in as closely as you like.
9. Boil some water, measure 2/3 of a cup and mix in 1 1/4 tsp of baking soda into it. Make sure to use soda.
10. In a mixing bowl, combine the flour, baking powder, salt, and powdered dry ginger. Mix well.
11. Once the butter-molasses mixture has creamed together thoroughly, add all the dry ingredients as well as the hot water/soda mixture, and blend together. From now until the cake goes into the oven, work quickly and with focus to avoid wasting the leavening potential of the soda.
12. Start by pulsing the mixture to avoid puffing flour all over the kitchen.
13. Don’t overmix; stop and scrape the bottom almost immediately, and allow it to mix only until just combined.
14. Immediately pour the cake batter over the peaches, top with any optional pecans, and then place into the center of the preheated oven for 35-45 minutes.
15. Use a toothpick or skewer test to make sure the cake is done, then rest on a rack for 5-10 minutes.
16. The cake will pull away from the edges of the pan and show that it’s ready to be turned out onto a rack to finish cooling. Make sure to do it over a tray to catch any extra glaze which runs off.
17. Enjoy with something creamy, and maybe some coffee.
Music:
EASY Old-Fashioned Sourdough Gingerbread Cake
It doesn't get much better than this old-fashioned gingerbread cake with a decadent caramel sauce that's easy to throw together with simple pantry ingredients AND uses leftover sourdough starter too! *CLICK SHOW MORE FOR RECIPE*
MAKE YOUR OWN SOURDOUGH STARTER:
The EASIEST Beginner Bread Recipe:
Our Favorite Simple Sourdough Loaf:
✔️ Sourdough Gingerbread Cake Recipe
INGREDIENTS:
3/4 cup brown sugar or sucanat
1/2 cup melted butter
3/4 cup molasses
2 eggs
1 cup sourdough starter
1/2 teaspoon baking soda
1 cup flour
1.5 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/2 cup hot water (100 degrees F)
Caramel Sauce Ingredients:
1/2 cup packed brown sugar
1 tablespoon organic cornstarch
1/3 cup heavy cream
1 tablespoon unsalted butter
1 teaspoon vanilla extract
INSTRUCTIONS:
Preheat your oven to 350 degrees F.
Grease a 9-inch pan.
Beat the brown sugar and butter together in with a mixer (or by hand) until smooth.
Mix in the molasses, eggs, sourdough starter, and baking soda.
In a separate bowl, combine the flour, ginger, cinnamon, and salt.
Add the dry ingredients to the wet mixture, stir, then mix in the hot water until just combined.
Spoon the batter into the prepared pan, then bake for 40-45 minutes, or until a toothpick inserted into the middle comes out clean.
Serve warm, with caramel sauce drizzled over the top.
TO MAKE THE CARAMEL SAUCE:
In a small saucepan over medium heat, whisk together the sugar and cornstarch, then stir in 1/4 cup water and whisk until smooth. Add the cream and butter and cook until the sauce is thickened and bubbly. Remove the pan from the heat and stir in the vanilla. Serve immediately or store in an airtight container in the fridge for up to 3 days. To reheat, warm in a small saucepan over medium heat until heated through.
✔️Old-Fashioned Gingerbread Cake (non sourdough version)
From the Prairie Homestead Cookbook: homesteadcookbook.com
INGREDIENTS:
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/2 cup (1 stick) unsalted butter, melted
1/2 cup packed brown sugar, preferably organic whole cane sugar
2 large eggs
3/4 cup hot water (100°F)
3/4 cup molasses
INGREDIENTS:
Preheat the oven to 350°F. Grease a 9-inch square pan.
In a large bowl, combine the flour, baking soda, ginger, cinnamon, and salt.
In a separate bowl, mix the butter, sugar, and eggs until well combined, then whisk in the hot water and molasses. Add the molasses mixture to the dry ingredients and stir until just combined.
Pour the batter into the prepared pan.
Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Serve warm, with the caramel sauce (recipe above) drizzled over the top. The gingerbread will keep, tightly covered, in the refrigerator for up to 2 days.
✔️ Old-Fashioned on Purpose T-Shirts:
✔️ Order organic groceries in bulk:
✔️All my favorite homesteading supplies & ingredients:
✔️ Where to purchase sucanat:
???? LIVE OLD-FASHIONED ON PURPOSE:
+ The Prairie Homestead Cookbook:
+ Learn How to Cook Like a Homesteader:
+ Learn How to Can (Safely!):
+ Prairie Homestead Merch!
+ The Homestead Mercantile:
???? OTHER PLACES WE HANG OUT:
+ The Old-Fashioned on Purpose Podcast:
+ The Prairie Homestead Blog:
+ Follow Along on Instagram:
[邪惡的] 鑊仔黑蜜糖蛋糕 Molasses Skillet Cake
乜嘢係最邪惡嘅甜品?
就係又容易整,又好好食嘅甜品囉????
鑊仔黑蜜糖蛋糕 Molasses Skillet Cake
Unsalted butter 無鹽牛油 70g
Granulated Sugar 白砂糖 70g
Molasses 黑蜜糖 150ml
Egg 雞蛋 1pc
AP flour 多用途麵粉 220g
Baking Soda 梳打粉 0.5tsp
Cinnamon powder 肉桂粉 0.25tsp
Salt 鹽 0.25tsp
Whole Milk 全脂牛奶 100ml
post-video production: briangoh.net
#鑊仔黑蜜糖蛋糕 #泰山自煮 #tarzancooks
#黑蜜糖 #蔗糖 #蔗糖副產品 #糖漿 #礦物 #蛋糕 #雞蛋 #麵粉 #牛油 #鑄鐵鍋 #焗蛋糕 #甜品 #簡單食譜 #molasses #darkhoney #darkmolasses #sugarcane #byproduct #sugar #liquidsugar #minerals #cake #skillet #egg #flour #butter #bake #dessert #simplerecipe #icecream #servewarm #food #foodie #foodblogger #foodlover
Kamado Joe Apple Molasses Skillet Cookie
Now that we are past Labor Day it's time to start thinking about some fall and cooler weather fare. Here's a recipe for a delicious Apple Molasses Skillet Cookie that will bring some big flavor to your next dessert dish....
Apple Molasses Skillet Cookie
Ingredients:
1 cup of softened butter
1 1/3 cup packed brown sugar
1 tsp vanilla extract
1 large egg
3 tablespoons molasses
1 3/4 cups all purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/8 tsp allspice
1/8 tsp ground ginger
1/2 tsp kosher salt
1 cup plus 2 tablespoons old fashioned oats
1 chopped apple
1 tsp granulated sugar
Caramel sauce
Preheat your grill to 325°F / 162°C
In a mixer, cream the butter, brown sugar and vanilla extract. Add the egg and mix until combined. Add the molasses and mix until combined. In a mixing bowl, combine the flour, baking soda, cinnamon, nutmeg, allspice, ginger and salt. Add the dry ingredients slowly to the mixing bowl while the mixer is running on a slow speed and mix just until combined. Add 1 cup of the oats and 1/2 cup of the chopped apple and mix just until combined. Place cooking dough into greased and floured 10 skillet. Spread to edges and then add 2 tablespoons of oats and remaining 1/2 cup of apple. Cook for 45 minutes to one hour until a toothpick comes out clean. Sprinkle granulated sugar on top of warm cookie. Let cool completely before removing from pan and drizzling with caramel sauce if desired.
Spicy Gingerbread Christmas Cake | Recipe for ginger cake
In this video, We'll make my Christmas Special Gingerbread Cake which is spicy, tender, and full of decadent ginger flavour. Celebrate Christmas this year with this easy and tasty recipe of gingerbread cake. Since it's not available everywhere, I make my ginger cake without molasses and it turns out just as moist and decadent!!
For more delicious recipes like this, visit thecocoanutcraze.com
Ingredients:
1 cup peeled, thinly sliced fresh ginger
1 cup sugar
1 cup neutral tasting oil
1 cup Brown Sugar
2 1/3 cups flour
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
2 tsp baking soda
1 cup boiling water
2 large eggs
Meringue Frosting:
4 Egg whites
1 Cup Sugar
1 Pinch of cream of tartar
सामग्री:
1 कप पतले कटा हुआ ताजा अदरक
1 कप चीनी
1 कप तेल
1 कप ब्राउन शुगर
2 1/3 कप मैदा
1 टी स्पून अदरक
1 चम्मच पिसी हुई दालचीनी
1/2 टीस्पून पिसी हुई लौंग
2 चम्मच बेकिंग सोडा
1 कप उबलता पानी
2 बड़े अंडे
मेरिंग्यू फ्रॉस्टिंग:
4 अंडे की सफेदी
1 कप चीनी
1 चुटकी टार्टारी
Music:
Lightness by Nomyn
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream:
Music promoted by Audio Library
bensound.com
#gingercake #chrismasrecipes #gingerbread #thecocoanutcraze recipe for a ginger cake, recipe for ginger cake, recipes for ginger cake, spicy ginger cake #Christmascakerecipe
GINGERBREAD COOKIE Baked in a 10-inch Cast Iron Skillet | Easy DIY Recipe
One BIG GINGERBREAD SKILLET COOKIE for the GINGERBREAD Lover!! Perfect for dessert!! Great idea for an edible gift!! Recipe below...
GINGERBREAD SKILLET COOKIE
1 well seasoned 10-inch cast-iron skillet
Preheat oven to 325 degrees F.
2 cups all-purpose flour
1-1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clove
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup butter, softened
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1/4 cup unsulphured molasses
2 teaspoons turbinado cane sugar, or substitute with granulated sugar
1. In a medium bowl; whisk together the first seven dry ingredients. Set side.
2. In a large mixing bowl; beat together butter, granulated sugar, and vanilla extract, about 4 minutes. Add egg and molasses. Beat until well blended, about an additional 1-2 minutes.
3. Gradually beat in flour mixture until well combine.
4. Add cookie dough evenly into prepared skillet. Add 1 teaspoon of turbinado sugar evenly over the top of dough.
5. Bake until puffed and deep golden brown in color, for 35 minutes. Sprinkle the additional turbinado sugar over the top. (Cookie will sink while cooking.)
6. Cool completely on wire rack, about 1 hour or more. Cut into desired wedges to serve.
TIPS: Serve with vanilla ice-cream and/or whipping cream, if desired
~~~ENJOY your HOMEMADE GINGERBREAD SKILLET COOKIE~~~
JOIN ME ON...
Instagram:
Pinterest:
Twitter:
Deronda's channel offers many different foods that are easy and simple to make, yet delicious to eat...Appetizers, Main Dishes, Desserts, Snacks, Breads, Tips, and much more from start to finish!! An inspirational channel for the CHEF in all of us.
Made with LOVE :)
Music by...Kevin MacLeon (
#food #gingerbread #cookie #recipe #video #homemade #christmas #gift