Our 2020 grand-prize-winning recipe, Gingerbread Peach Upside Down Cake by Mary Leverette of Columbia, South Carolina, is a delicious way to use fresh in-season peaches. Her recipe uses our Miller's Choice Unbleached Flour and Muddy Pond Sorghum. The cake is full of spice and flavor, and the peaches add a touch of sweetness. This cake is best served warm, with a dollop of whipped cream or ice cream on top. Serve it for breakfast, brunch, or dessert.

“Each time I make this recipe it takes me home.

The recipe began with a clipping from a 1937 Farm Journal Magazine for gingerbread. We were apple growers in western North Carolina, and my grandmother Coela Coston added apples and pecans to make it an upside-down gingerbread cake. Mama Coston died in 1965, but she had already taught me the recipe.

When I moved to South Carolina, peaches were much more abundant than apples, so I adapted her recipe into this Gingerbread Peach Upside-Down Cake. It is one of the most flavorful and comforting desserts you’ll ever taste.” — Mary Leverette