Updated: Apr 29, 2020
Upside down cakes are great because the fruits on the bottom turn very soft and they are similar to cream so, when you turn the cake upside down, the top will be very silky and juicy, infusing the batter underneath as well.
1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon cinnamon 1 teaspoon ground ginger 1/2 cup sugar 1 pinch of salt 1 cup of soy milk 1 teaspoon lemon juice 1 teaspoon lemon zest 1 pound peaches, cut into slices 2 tablespoons brown sugar
Directions: 1. In a bowl, combine the flour with baking powder, cinnamon, ginger, sugar and salt. In another bowl, pour in the soy milk and lemon juice. 2. Mix well and let it stand for 5 minutes. Pour this over the flour then fold in the lemon zest. 3. Grease a heavy skillet with oil and sprinkle the brown sugar on the bottom. Arrange the peach slices over the sugar then spoon over the batter. 4. Bake in a preheated oven at 350F for 30-40 minutes. When done, remove from oven, let it cool in the pan for 10 minutes then turn the cake on a serving plate.