More Great Recipes: Cake

Peach Pecan Upside Down Gingerbread

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Member since 2014
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Serves 6 | Prep Time 15 | Cook Time 40 minutes

Why I Love This Recipe

Each time I make this recipe it takes me home to my mother's kitchen with its cheery fruit and flowers cafe curtains. The recipe began with a 1937 clipping from the Farm Journal Magazine for gingerbread which was given to my grandmother, Coela Coston, by a gentleman admirer.

My grandmother was the manager of the local farmer's market. A young widow, she took on the job to earn some extra money in addition to the vegetables, hand-sewn aprons and dolls and baked items that she sold in her market booth.

I've always loved the recipe and added the peach and pecan topping when I moved to South Carolina. Mama Coston died in 1965 but she had already taught me the recipe. It is one of the most flavorful and comforting desserts you'll ever must give it a try!

Ingredients You'll Need

4 tablespoons butter
1/4 cup brown sugar
4 tablespoons sorghum cane syrup (sorghum molasses)
1/2 cup chopped pecans
2 large fresh peaches peeled, pitted and sliced or frozen, slightly thawed peaches

1/2 cup granulated sugar
1/2 cup butter
1 egg
1 cup sorghum cane syrup (sorghum molasses)
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
1/2 teaspoon cloves
1/2 teaspoon salt
2 1/2 cups all purpose flour
1 cup hot water


Heat oven to 350 degrees F. Melt 4 tablespoons butter to begin the topping mixture. Stir in brown sugar, molasses and pecans. Pour mixture into a lightly greased 9-inch round baking pan. Evenly layer peaches over the sugar mixture. To make gingerbread, cream butter and sugar and add egg. Add molasses. Stir together dry ingredients and slowly add to molasses mixture. Add hot water and mix well. Pour batter on top of peaches. Bake for 30 to 40 minutes or until gingerbread springs back lightly when pressed with a finger. Remove from oven and invert onto a heatproof serving plate. Serve warm or cold. Very good with sweetened whipped cream or vanilla ice cream.

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