Gingerbread Peach Upside-Down Cake

Yield: 6 servings

Ingredients

• 4 cups peeled, coarsely chopped ripe peaches
• 2 tablespoons light brown sugar
• 1 tablespoon lemon juice
• 1 1/2 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 (1 stick) unsalted butter (room temperature)
• 1/3 cup granulated sugar
• 1 egg, lightly beaten
• 1/3 cup molasses
• 1/2 cup buttermilk

Instructions

1. Heat oven to 350 degrees F. Lightly butter a 9 inch round cake pan.
2. 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.
3. In a small bowl, whisk together flour, baking powder, baking soda, salt and ginger. Set aside.
4. In a large bowl, cream butter and sugar until light and fluffy.
5. Add egg and molasses and mix until smooth.
6. Add reserved dry ingredients alternately with buttermilk, mixing to form a thick, smooth batter.
7. Spread batter evenly over peaches.
8. Bake until the cake springs back when lightly touched, 35 to 40 minutes.
9. Cool for 5 minutes; then invert the cake onto a large serving platter.
10. Serve warm or at room temperature.

Nutrition

Per serving: 420.4 calories, 5.9 grams protein, 63.8 grams carbohydrates, 16.8 grams total fat, 77.3 milligrams cholesterol, 9.9 grams saturated fat, 2.8 grams dietary fiber, 629.5 milligrams sodium