Peach Upside-Down Ginger Cake

Delicious! It's not super sweet (the cake title kinda throws you off!) so we had it for breakfast. Mmmm.



Preheat oven to 350 F. Peel and pit 6 (2-3 cups) ripe peaches and cut in thick slices.
Melt 4 tablespoons of unsalted butter in a 9 inch cake pan, or spring-form. (I recommend the cake pan because the butter and sugar leaked out the bottom of my spring-form). Put the butter in the pan and place in oven until melted (or stovetop works too). Then add 3/4 cup light brown sugar, 1/4 tsp each of ground nutmeg, cinnamon and ginger.


Heat just until sugar is melted then arrange peach slices in a single layer. Set aside.

In a large bowl cream a stick of room temp unsalted butter (8 tablespoons) with 1/2 a cup of granulated sugar. Beat in 2 large eggs, 3 tablespoons unsulfured molasses and 1 teaspoon pure vanilla. In another bowl whisk 1 1/2 cups unbleached all purpose flour, 1/2 tsp baking soda, 1/4 tsp salt, 1 1/2 tsp ground ginger, 1/2 tsp ground cinnamon, 1/4 tsp ground cloves and 1/4 tsp ground nutmeg.

Add the flour mixture alternately with 1/4 cup boiling water to the creamed mixture.

Spoon over the top of the peaches. Bake 30-40 minutes, or until toothpick inserted in center comes out clean.

Let cool in pan for 5 minutes, then invert onto a serving plate.(woops, I had a little trouble as you can see by the one corner...)

Serve at room temp with chilled Amaretto Cream

Whisk 3 eggs with 1/2 cup sugar.

Scald 2 cups heavy cream plus 1/4 cup amaretto creamer in a double boiler (temp should be around 100 F). Whisking constantly add milk to egg mixture. Place in a saucepan on medium heat, stir constantly until slightly thickened. Remove from heat and if desired add 2 tsp almond extract. Refrigerate. Mixture will thicken as it cools.