Gingerbread Peach Upside Down Cake
4 cups peeled, coarsely chopped ripe peaches
2 tablespoons light brown sugar
1 tablespoon lemon juice
11/2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1/2 cup unsalted butter, at room temperature
1/3 cup sugar
1 egg, lightly beaten
1/3 cup molasses
1/2 cup buttermilk
Preheat oven to 350 degrees. Lightly butter a 9-inch round cake pan.
In a large bowl, toss the peaches with the brown sugar and lemon juice. Spoon
the mixture into the prepared cake pan, and spread it in an even layer.
In a small bowl, whisk together flour, baking powder, baking soda, salt and
ginger. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add egg and
molasses, and mix until smooth. Add dry ingredients alternately with buttermilk,
mixing to form a thick, smooth batter. Spread batter evenly over peaches.
Bake until the cake springs back when lightly touched, 35 to 40 minutes. Cool 5
minutes; then invert the cake onto a large serving platter. Serve warm or at
Makes 6 servings.