Ingredients:
3 tablespoons unsalted butter, softened
2 tablespoons honey
1/4 cup packed light brown sugar
2 -3 peaches, peeled and sliced
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:
Preheat oven to 325 degrees.
To make the topping, heat the butter, honey, and brown sugar in a small saucepan, stirring, until the butter and sugar melt.
Pour into a deep 9 inch cake pan, then lay the peach slices over it in attractive concentric circles.
To make the cake, sift together the flour,baking powder, baking soda, ginger,cinnamon,cloves, and salt.
Meanwhile, in a bowl, beat together the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each.
Stir in the molasses and vanilla.
The batter may look curdled-don’t worry!
Add the flour mixture, mixing until just incorporated.
Spread the batter over the peaches in the prepared pan.
Bake the cake for 45 minutes or until a toothpick inserted into the center emerges clean.
Cool for 5 minutes in the pan, then invert to finish cooling.
Serve with a dollop of whipped cream or ice cream on the side, if desired.
Note: to easily peel a peach,dip it in boiling water for about 25 seconds. The skin will easily slip off.
Servings: Serve
Time preparation: 30 min.
Time total: 75 min.