Gingerbread Peach Upside-Down Cake
4 C. peeled, coarsely chopped ripe peaches
2 T. light brown sugar
1 T. lemon juice
1 1/2 C. unbleached all-purpose flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 t. ground ginger
1/2 C. unsalted butter, at room temperature
1/3 C. sugar
1 egg, lightly beaten
1/3 C. molasses
1/2 C. buttermilk
Preheat oven to 350° F. 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 room temperature.
Makes 6 servings.