PEACH GINGERBREAD UPSIDE DOWN CAKE

Peach Gingerbread Upside Down Cake image

Number Of Ingredients 18

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1/3 cup melted butter
1/2 cup brown sugar
4/5 pieces large peaches
1 1/4 teaspoons baking soda
2/3 cup boiling water
1 2/3 cups flour
1 1/4 teaspoons baking powder
1 pinch salt
3 teaspoons powdered ginger
1/2 cup butter
2/3 cup molasses
1/2 cup brown sugar
1 piece large egg
2 tablespoons freshly grated ginger root (optional)
1 piece Vanilla Whipped Cream
2 cups whipping cream
4 tablespoons powdered sugar
2 teaspoon pure vanilla extract

Steps:

Grease a 25 cm round cake pan. Preheat oven to 180 degrees C.
Mix together the ⅓ cup melted butter and ⅓ cup brown sugar and spread evenly in the bottom of the pan.
Cover the entire bottom of the pan with thick-cut peach slices, peeled or unpeeled, your choice.
Dissolve together the baking soda and boiling water and set aside.
Sift together the flour, baking powder,salt and powdered ginger. Set aside.
Cream together the butter molasses and ½ cup brown sugar until light and fluffy.
Beat in the egg.
Add all at once, the dry ingredients, the baking soda and water mixture, along with the grated ginger root.
Mix for an additional minute until smooth then pour over the peaches in the prepared pan.
Bake in oven for about 40-50 minutes or until a wooden toothpick inserted in the center comes out clean.
Cool in the pan for 10-15 minutes before turning the cake onto the serving plate.
Serve warm with vanilla whipped cream (whip together the powdered sugar, vanilla extract and whipping cream until form peaks form).