Peach -Ginger Upside Down Cake

Looking for something to do with fresh peaches other than a pie or cobbler? This upside-down cake fits the bill perfectly! Originally from the food section of the Houston Chronicle.

• Ready In: 1 hr 15 mins
• Serves: 8-10
• Yields: 1 cake

Ingredients

• For the topping

• 3  tablespoons unsalted butter, softened
• 2  tablespoons honey
• 1⁄4 cup  packed light brown sugar
• 2 -3  peaches, peeled and sliced

• For the cake

• 2  cups all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1 1⁄2-2  teaspoons ground ginger
• 1  teaspoon ground cinnamon
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon salt
• 3⁄4 cup unsalted butter, softened (1 1/2 sticks)
• 3⁄4 cup sugar
• 3  large eggs
• 2  tablespoons unsulphured molasses
• 1  teaspoon vanilla extract

Directions

1. Preheat oven to 325 degrees.
2. To make the topping, heat the butter, honey, and brown sugar in a small saucepan, stirring, until the butter and sugar melt.
3. Pour into a deep 9 inch cake pan, then lay the peach slices over it in attractive concentric circles.
4. To make the cake, sift together the flour,baking powder, baking soda, ginger,cinnamon,cloves, and salt.
5. Meanwhile, in a bowl, beat together the butter and sugar until light and fluffy.
6. Add the eggs, one at a time, beating well after each.
7. Stir in the molasses and vanilla.
8. The batter may look curdled-don't worry!
9. Add the flour mixture, mixing until just incorporated.
10. Spread the batter over the peaches in the prepared pan.
11. Bake the cake for 45 minutes or until a toothpick inserted into the center emerges clean.
12. Cool for 5 minutes in the pan, then invert to finish cooling.
13. Serve with a dollop of whipped cream or ice cream on the side, if desired.
14. Note: to easily peel a peach,dip it in boiling water for about 25 seconds. The skin will easily slip off.