Ginger and peach are flavors from seemingly opposite ends of the seasoning chart that end up making beautiful music together. Ginger often associated with cold weather and holidays, provides a sparkling accent to the smooth, sweet flavor of fresh peaches. Gingerbread peach cake, definitely a summer treat.
4 cups Peeled sliced ripe peaches
2 Tablespoons Light brown sugar
1 Tablespoon Lemon juice
1 1/2 cups Unbleached all-purpose flour
2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
2 tsp 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
Oven Temp ~ 350°
Baking Time ~ 35 to
Pan Type ~ 9-inch round pan
In a large bowl, toss the peaches with brown sugar and lemon juice. Spoon
mixture into prepared cake pan and spread in an even layer.
In a small bowl, whisk together the flour, baking powder, baking soda, salt and ginger. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Add egg and molasses, mix until smooth. Add dry ingredients alternately with buttermilk, mixing to form a thick, smooth batter. Spread batter evenly over peaches.
Bake gingerbread peach cake until the cake springs back when lightly touched. Cool 5 minutes, then invert the cake onto a large serving platter. Serve Gingerbread Peach Upside Down Cake warm, or at room temperature.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!