Try one of our old fashioned desert
recipes. Favorites here include all kinds of bread pudding recipes, rice
pudding recipes and our gingerbread peach upside down cake recipe.
Gingerbread Peach Upside-Down Cake
4 C. peeled, coarsely chopped ripe peaches
2 T. light brown sugar
1 T. lemon juice
1 1/2 C. unbleached all-purpose flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 t. ground ginger
1/2 C. unsalted butter, at room temperature
1/3 C. sugar
1 egg, lightly beaten
1/3 C. molasses
1/2 C. buttermilk
Preheat oven to 350° F. Lightly butter a 9-inch round cake pan.
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.
In a small bowl, whisk together flour, baking powder, baking soda, salt and
ginger. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add egg and
molasses, and mix until smooth. Add dry ingredients alternately with buttermilk,
mixing to form a thick, smooth batter. Spread batter evenly over peaches.
Bake until the cake springs back when lightly touched, 35 to 40 minutes. Cool 5
minutes; then invert the cake onto a large serving platter. Serve warm or at
Makes 6 servings.