Ginger Peach Upside Down Cake

Ingredients

Peach Layer:

• 2 peaches, pitted and thinly sliced
• 2 tbsp melted butter
• ¼ cup granulated sugar

Cake:

• 1 sachet Ginger Peach Iced Tea concentrate*
• 2 tablespoons heavy cream
• 2 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon fine salt
• 1 teaspoon ground ginger
• ½ cup unsalted butter, room temperature
• ½ cup granulated sugar
• 1/3 cup brown sugar
• ½ cup vegetable oil
• 2 large eggs, room temperature

Directions

1. Place 1/3 cup of Ginger Peach Iced Tea concentrate into a separate bowl with cream and let cool while making the cake.
2. Preheat the oven to 350 degrees. Grease a 9-inch cake pan, line the bottom with parchment paper. Pour the melted butter on the bottom before sprinkling with the granulated sugar.
   Arrange the peaches in a circle around the cake pan and set aside.
3. In a medium bowl, whisk the flour, baking soda, salt and ground ginger. Set aside.
4. In a standing mixer with a paddle attachment, beat the butter and sugars together just until combined. With the mixer on low, slowly stream in the vegetable oil. Turn the mixer to medium speed and let whip for about 5 minutes until the mixture fluffs and turns almost white in color. Scrape down the sides of the bowl and beat again for another minute.
5. Add the eggs and mix for about 30 seconds. Add half of the flour mixture and beat just until combined. With the mixer on low, slowly add the tea mixture. Add the rest of the flour mixture and beat for another 30 seconds. Scrape down the mixing bowl with a rubber spatula and mix out any uneven batter. 
6. Spoon on top of the peaches in the cake pan and spread evenly with an offset spatula. Lightly tap on the counter a few times to remove any air bubbles.
7. Place into the preheated oven to bake for 28-32 minutes, or until the middle of the cake has set. Remove from the oven and let cool on the counter for about 15-20 minutes.
8. Run a knife around the sides of the cake. Turn out onto a plate and remove the parchment paper.
9. Serve warm or at room temperature with a scoop of vanilla bean ice cream.

Bring freshly drawn spring or filtered water to boiling (212 degrees). Steep 1 sachets in 1/2 cup of water for 5 minutes. After 5 minutes, remove sachets and discard. Set tea concentrate aside to cool.