Things to note:
I doubled the crystalized ginger and found it still wasn't enough for me. We also ran out of white flour, so used 1 1/2 c all purpose flour and 3/4 c whole wheat flour. It was okay, but I wouldnt use any more than that because it gives it a slightly grainy texture.
Plus, the peach juice/sauce sogs out the cake pretty fast, so you've either got to serve this at a big party where it will be eaten quickly, or store it in the frig and know that in a day or two, the top will be a bit sloppy.
I've never made anything upside-down-cakey before, and found that it wasn't that complicated. The only hiccup was that our 10 inch skillet was wider than any serving tray we had, so we improvised with the one big plate we owned.
1 comment:
That looks delicious, but the stove... not so much.
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