Peach Gingerbread Upside Down Cake
- ⅓ cup butter, melted
- 1 cup brown sugar, divided
- 2-3 peaches
- 1¼ tsp baking soda
- ⅔ cup boiling water
- 1⅔ cups flour
- 1¼ tsp baking powder
- pinch salt
- 3 tsp powdered ginger
- ½ cup butter, softened
- ⅔ cup molasses
- 1 large egg
- 2 tbsp freshly grated ginger root (optional)
Preheat oven to 350 degrees. Place Large Round Mold on Perforated Baking Sheet and set aside.
Use the Large Round Mold to melt the butter in the microwave. Combine melted butter and ½ cup brown in mold with the Heat Resistant Spatula and spread evenly on the bottom of the mold. Cover the entire bottom of the mold with thick-cut peach slices (peeled or unpeeled).
Dissolve the baking soda in the boiling water and set aside. Sift together the flour, baking powder, salt and powdered ginger. Set aside.
With a mixer, cream together the butter, molasses and ½ cup brown sugar until light and fluffy. Beat in egg. Add the dry ingredients, dissolved baking soda mixture and grated ginger root all at once. Mix until well combined and smooth. Pour batter over the peaches and bake for about 40-50 minutes.
Cool in the mold for 10-15 minutes before turning the cake onto the serving plate. Serve warm with vanilla ice cream or homemade whipped cream.