**The Making of a Delicious Upside Down Cake**

Now that we've got our ingredients ready, it's time to start mixing everything together. First, we need to add in our dry ingredients - dried ginger, baking powder, and salt. We'll mix these together until they're well combined, making sure they're sifted or mixed together properly with a fork.

**Adding the Wet Ingredients**

With our dry ingredients all mixed up, it's time to add in our wet ingredients. Our first ingredient is one egg, which we carefully cracked into a little dish to ensure there were no shells. We mix this egg well until it's fully incorporated into the mixture. As we add in the egg, you'll notice that the texture of the mixture changes significantly - it becomes much more like a batter.

**Adding Fresh Ginger and Other Ingredients**

Next, we add in our fresh ginger that we've grated earlier. This is followed by all of our dry ingredients: flour, dried ginger, baking powder, and salt. We pulse these together just a few times to start combining them. On low speed, we continue mixing until everything comes together.

**Adding Water and Baking Soda**

With our mixture coming along nicely, it's time to add in water with the baking soda. Make sure not to add this too early, as it will react with the baking powder. We want as much leavening action as possible since this cake is dense and needs all the help we can get.

**Assembling and Baking the Cake**

Now that our mixture is ready, we'll turn it out onto a parchment-lined baking sheet (or pan) to prevent sticking. Since this is an upside-down cake, what you see on top will eventually become the bottom of the cake. We'll smooth out the batter and pop the cake into the preheated oven.

**Checking for Doneness**

As we wait for the cake to bake, we want to check its doneness periodically. A skewer inserted should come out clean, indicating that the cake is done. The aroma will also give you an idea of whether it's ready - if it smells perfectly sweet and ginger-spiced, it's likely done.

**Turning Out the Cake**

Once the cake is removed from the oven, we carefully turn it onto a tray or wire rack to let it cool slightly. A hot cake can be difficult to handle, so this step ensures everything cools down just enough to make handling easier.

**The Final Result: Moist and Delicious Cake with Fresh Peaches**

Finally, we've got our delicious upside-down cake! The fresh peaches on top are still intact, providing a burst of juicy sweetness. As the glaze drips down onto the plate (or tray), it adds an extra layer of flavor and moisture to each bite. With its spicy kick from both types of ginger and molasses, this cake is truly special.

**Recommendation**

We cannot recommend this upside-down cake enough! Its moist texture, combined with a rich flavor profile that includes fresh peaches and a sweet glaze, make it an absolute must-try for anyone who loves cakes. If you're looking to spice up your baking repertoire or just want to try something new, this recipe is the perfect place to start.

**Channel and Patreon**

If you enjoyed watching us make this cake, be sure to like and subscribe to our channel! We'd love to have you join us on future culinary adventures. Additionally, if you would like to support our channel and see more recipes from Chef Caleb in the future, consider joining our patrons on Patreon. Your support means a lot to us, and we can't wait to share more delicious content with you!

"WEBVTTKind: captionsLanguage: enand welcome back to love your food it's currently peach season here so we made this amazing gingerbread molasses peach upside down cake with some great fresh peaches and this one we hope you'll give a try it is amazing we'd also like to remind everyone we have an affiliate link in the description below with chef's temp if you need a kitchen thermometer you should check the check the link out and you can get 15 off your purchase with code love your food but in the meantime here's our ingredients so we've got these amazing fresh ontario peaches some fresh ginger sees our has sprouted a little some salt some dried ginger some water that we're going to boil for the baking soda baking powder some cinnamon some regular ap flour some molasses some butter some brown sugar and an egg so pretty simple uh cake recipe honestly we're going to start by grating both our fresh ginger and we're just going to use the finest grater on a box grater for that and our dry ginger and all of the amounts are going to be in the description below and we're going to start by creaming the butter some of the brown sugar or some of the butter some of the brown sugar and all of the molasses now this will take a long time especially if your molasses is a little stiff or a little older or dry or anything or if it's cool now of course it's really hot right now but ours was still pretty sticky pretty viscous so it did take quite a long time so we got this part started early we let these three cream together for a long time and incorporated quite a lot of air and made really helped the cake be a little lighter and fluffier as well because it's it's basically gingerbread and we're trying to make it we're trying to make it a little bit lighter and fluffier through two different kinds of leavening you noticed in there there was a fair amount of baking soda and baking powder as well so we're trying to lighten that up as much as we can now we have more brown sugar and more butter now this is for the glaze so we're going to mix those together but first this is going to go into the microwave we're just going to melt that butter into that brown sugar and then once the butter has liquid vitamin you don't want it to boil or anything but once it's liquefied all the way through we're going to stir these together until they are well combined and our glaze is basically going to be these two things you can see here the brown sugar and the butter the melted butter just sort of creamed together nicely we're going to add in the cinnamon to this and we're just going to mix that until everything's well combined in there and that is going to form the glaze for our cake so that's going to go that's going to go on the bottom and it's going to end up on the top now you can see we've made some progress over here still not all the way there but much much better so these have really creamed together nicely at this point still a lot to scrape up from the bottom that molasses sticks like crazy it's unbelievable so we really need to scrape the sides down a little bit and if you don't get every little last drop of that molasses out of there that's fine uh just be aware you will be cleaning it up in the sink later or in your your dishwasher might struggle with that a little bit the grainy sugar in there will help as well so we're going to put our glaze down first that's the first thing that's going to go down in our well greased we've got this buttered bundt pan here and you can do this in just a cake round as well we didn't we wanted to do it in a bun pan because we thought it would look nicer it ended up looking amazing and i mean this is you can do this however you like this worked really really well for us so um it is a great way to do it and then we're going to cut our peaches so we've got these beautiful fresh peaches we're going to cut them in half you give them a little twist and then pull out that stone if you're using red havens like we are they are pretty decently freestone most of the time so the stone comes out pretty easily if you have to struggle a little to get the stone out your slices might not be as pretty but we're just going to put those slices down right in the glaze that's just going to go down next and that's uh that's exactly what we're doing here we're just putting down those uh slices in a really nice pattern we're going to boil that hot water you saw earlier now this is kind of an old technique we're going to add the baking soda to this boiling water boiled water it's still very very hot you can see some steam coming off of it and it foams up a little bit when you add in that baking soda and this is now this is ready to go so we need to move on this at this point so you want to make sure that the three things you're creaming over in your in your food processor or your stand mixer are ready to go because now we've got to go so we're going to add in our dry ingredients so the dried ginger the baking powder and our little bowl of salt here are all going to go into the flour and we're going to mix those together until they're well combined and then once those are all sort of sifted together or mixed together and you can use a fork for that or whatever we're going to go over we're going to start adding things in here so the first thing goes in is one egg now we cracked it into a little dish to make sure we didn't have any shell or anything and you want to mix that until that egg is well combined so we're just going to try and get everything we can off of our spatula this is a very sticky mixture i will warn you now it is a very sticky mixture so we're just going to get that that egg going in there and you'll notice this does sort of change the texture of everything immediately it doesn't take much just that one egg really makes it seem a lot more like a batter than it already did so the next thing we're going to do is add in our fresh ginger that we grated and then in goes all of our dry ingredients so that is the flour the dried ginger the baking powder and that little bit of salt as well certainly don't need to add any sugar to this because there's a lot of brown sugar and molasses in there and then we're going to start that just slowly just pulse it a few times just quickly until things start to combine a little bit and then on a low speed we're just going to mix that together and we're going to add in that water the hot water with the baking soda now you don't want to add that too early because it will react with the baking powder and you want as much leavening as you can because this is an ingredient dense cake it will form a pretty dense cake if it doesn't have all that leavening and as fast especially if the leavening doesn't really sort of work you're going to notice it's a very dense cake now with both kinds of leavening in there it will puff up quite a lot it becomes a really light and very moist cake thanks to all the molasses and also the peach and the glaze on top really really help so that's going to go on top of those peaches and again this is an upside down cake so when we finish everything this is going to get turned out what you're seeing here on top is going to be the bottom so that's going to go into our preheated oven you can see there we sort of reuse our parchment paper as much as we can we baked something else on that and this is what it looks like coming out you'll notice it rose a lot it really did come out really nice and fluffy we're just going to put a skewer in there to make sure it comes out clean that looks done to me so we weren't sure honestly um if it was done because it was it's it's it's it did look pretty dense but um once we turned it out which we're doing here we're just trying to pull that away from the middle a little uh it's warm but not hot at this point so we're just going to pop that rack on top there now you do want to flip it over onto a tray because that glaze will drip down a little bit which it did for us but if you have a nice tray down there it's going to land in the tray and not on your countertop you may need to give it a little tap and out it comes and there is that beautiful cake now this is uh like i said it is warm it's no longer hot you do want to let it rest a little before you turn it out and then it's a little tough to cut those peaches that still have their skins on if you want to peel your peaches you can but i mean so much flavor in the skin so we just left it on and then that's it i mean you can see there it's really nice and moist uh it's got that rich ginger flavor from the two different kinds of ginger the cinnamon and the glaze so it's got this aroma kind of like a spice cake and then those beautiful fresh peaches on top i cannot recommend this one enough it is absolutely delicious so we really hope you'll give this one a try if you like this recipe please do like and subscribe and if you have any recipes you'd like to see chef caleb try on the channel please let us know in the comments below we'd like to thank our patrons on patreon we will have a link in the description below if you would like to support our channel what we do here and remember to love your foodand welcome back to love your food it's currently peach season here so we made this amazing gingerbread molasses peach upside down cake with some great fresh peaches and this one we hope you'll give a try it is amazing we'd also like to remind everyone we have an affiliate link in the description below with chef's temp if you need a kitchen thermometer you should check the check the link out and you can get 15 off your purchase with code love your food but in the meantime here's our ingredients so we've got these amazing fresh ontario peaches some fresh ginger sees our has sprouted a little some salt some dried ginger some water that we're going to boil for the baking soda baking powder some cinnamon some regular ap flour some molasses some butter some brown sugar and an egg so pretty simple uh cake recipe honestly we're going to start by grating both our fresh ginger and we're just going to use the finest grater on a box grater for that and our dry ginger and all of the amounts are going to be in the description below and we're going to start by creaming the butter some of the brown sugar or some of the butter some of the brown sugar and all of the molasses now this will take a long time especially if your molasses is a little stiff or a little older or dry or anything or if it's cool now of course it's really hot right now but ours was still pretty sticky pretty viscous so it did take quite a long time so we got this part started early we let these three cream together for a long time and incorporated quite a lot of air and made really helped the cake be a little lighter and fluffier as well because it's it's basically gingerbread and we're trying to make it we're trying to make it a little bit lighter and fluffier through two different kinds of leavening you noticed in there there was a fair amount of baking soda and baking powder as well so we're trying to lighten that up as much as we can now we have more brown sugar and more butter now this is for the glaze so we're going to mix those together but first this is going to go into the microwave we're just going to melt that butter into that brown sugar and then once the butter has liquid vitamin you don't want it to boil or anything but once it's liquefied all the way through we're going to stir these together until they are well combined and our glaze is basically going to be these two things you can see here the brown sugar and the butter the melted butter just sort of creamed together nicely we're going to add in the cinnamon to this and we're just going to mix that until everything's well combined in there and that is going to form the glaze for our cake so that's going to go that's going to go on the bottom and it's going to end up on the top now you can see we've made some progress over here still not all the way there but much much better so these have really creamed together nicely at this point still a lot to scrape up from the bottom that molasses sticks like crazy it's unbelievable so we really need to scrape the sides down a little bit and if you don't get every little last drop of that molasses out of there that's fine uh just be aware you will be cleaning it up in the sink later or in your your dishwasher might struggle with that a little bit the grainy sugar in there will help as well so we're going to put our glaze down first that's the first thing that's going to go down in our well greased we've got this buttered bundt pan here and you can do this in just a cake round as well we didn't we wanted to do it in a bun pan because we thought it would look nicer it ended up looking amazing and i mean this is you can do this however you like this worked really really well for us so um it is a great way to do it and then we're going to cut our peaches so we've got these beautiful fresh peaches we're going to cut them in half you give them a little twist and then pull out that stone if you're using red havens like we are they are pretty decently freestone most of the time so the stone comes out pretty easily if you have to struggle a little to get the stone out your slices might not be as pretty but we're just going to put those slices down right in the glaze that's just going to go down next and that's uh that's exactly what we're doing here we're just putting down those uh slices in a really nice pattern we're going to boil that hot water you saw earlier now this is kind of an old technique we're going to add the baking soda to this boiling water boiled water it's still very very hot you can see some steam coming off of it and it foams up a little bit when you add in that baking soda and this is now this is ready to go so we need to move on this at this point so you want to make sure that the three things you're creaming over in your in your food processor or your stand mixer are ready to go because now we've got to go so we're going to add in our dry ingredients so the dried ginger the baking powder and our little bowl of salt here are all going to go into the flour and we're going to mix those together until they're well combined and then once those are all sort of sifted together or mixed together and you can use a fork for that or whatever we're going to go over we're going to start adding things in here so the first thing goes in is one egg now we cracked it into a little dish to make sure we didn't have any shell or anything and you want to mix that until that egg is well combined so we're just going to try and get everything we can off of our spatula this is a very sticky mixture i will warn you now it is a very sticky mixture so we're just going to get that that egg going in there and you'll notice this does sort of change the texture of everything immediately it doesn't take much just that one egg really makes it seem a lot more like a batter than it already did so the next thing we're going to do is add in our fresh ginger that we grated and then in goes all of our dry ingredients so that is the flour the dried ginger the baking powder and that little bit of salt as well certainly don't need to add any sugar to this because there's a lot of brown sugar and molasses in there and then we're going to start that just slowly just pulse it a few times just quickly until things start to combine a little bit and then on a low speed we're just going to mix that together and we're going to add in that water the hot water with the baking soda now you don't want to add that too early because it will react with the baking powder and you want as much leavening as you can because this is an ingredient dense cake it will form a pretty dense cake if it doesn't have all that leavening and as fast especially if the leavening doesn't really sort of work you're going to notice it's a very dense cake now with both kinds of leavening in there it will puff up quite a lot it becomes a really light and very moist cake thanks to all the molasses and also the peach and the glaze on top really really help so that's going to go on top of those peaches and again this is an upside down cake so when we finish everything this is going to get turned out what you're seeing here on top is going to be the bottom so that's going to go into our preheated oven you can see there we sort of reuse our parchment paper as much as we can we baked something else on that and this is what it looks like coming out you'll notice it rose a lot it really did come out really nice and fluffy we're just going to put a skewer in there to make sure it comes out clean that looks done to me so we weren't sure honestly um if it was done because it was it's it's it's it did look pretty dense but um once we turned it out which we're doing here we're just trying to pull that away from the middle a little uh it's warm but not hot at this point so we're just going to pop that rack on top there now you do want to flip it over onto a tray because that glaze will drip down a little bit which it did for us but if you have a nice tray down there it's going to land in the tray and not on your countertop you may need to give it a little tap and out it comes and there is that beautiful cake now this is uh like i said it is warm it's no longer hot you do want to let it rest a little before you turn it out and then it's a little tough to cut those peaches that still have their skins on if you want to peel your peaches you can but i mean so much flavor in the skin so we just left it on and then that's it i mean you can see there it's really nice and moist uh it's got that rich ginger flavor from the two different kinds of ginger the cinnamon and the glaze so it's got this aroma kind of like a spice cake and then those beautiful fresh peaches on top i cannot recommend this one enough it is absolutely delicious so we really hope you'll give this one a try if you like this recipe please do like and subscribe and if you have any recipes you'd like to see chef caleb try on the channel please let us know in the comments below we'd like to thank our patrons on patreon we will have a link in the description below if you would like to support our channel what we do here and remember to love your food\n"