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 room temperature.

Makes 6 servings.