Ginger Peach Upside-Down Cake

Directions

1. Preheat the oven to 350°F. Lightly coat a 9-inch round cake pan with nonstick spray and set aside.
2. In a small bowl, stir together the brown sugar, melted butter, and grated ginger until well combined. Spread this mixture evenly over the bottom of the prepared pan. Arrange the peach slices in a single layer starting from the center, covering the entire surface and overlapping as needed; set aside.
3. In a separate bowl, whisk together the flour, baking powder, and salt until blended; set aside.
4. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar at medium speed until creamy. Add the egg, milk, and vanilla, and continue beating until well mixed. Gradually add the flour mixture, beating on low speed just until combined.
5. Drop spoonfuls of batter evenly over the peach slices, then carefully spread the batter to cover them completely. Bake for 45 to 48 minutes, until the cake is deep golden brown and the center springs back when lightly touched.
6. Let the cake cool in the pan for 5 minutes, then run a knife around the edge. Invert the cake onto a serving platter. Serve warm, topped with sweetened whipped cream and chopped candied ginger if desired.