Peach Upside Down Ginger Cake W/ Amaretto Creme Anglaise
Ingredients
- 4 T butter
- 3/4 c light brown sugar
- 1/4 t cinnamon
- 1/4 t nutmeg
- 1/4 t ginger
- 6 firm, ripe peaches, peeled, pitted, sliced (2-3 cups)
- 1/2 c butter, room temp
- 1/2 c sugar
- 2 eggs
- 3 T light molasses
- 1 t vanilla
- 1 1/2 c flour
- 1 1/2 t ginger
- 1/2 t cinnamon
- 1/2 t baking soda
- 1/4 t cloves
- 1/4 t salt
- 1/4 c boiling water
Instructions
(or Cranberry-Orange Variation). Preheat oven to 350F. Melt 4 T butter in 9" springform pan in oven. When melted, stir in 3/4 c brown sugar and 1/4 t of cinnamon, nutmeg and ginger. Heat just until sugar is melted. Remove from heat and arrange fresh peach slices in single layer over the caramel. Set aside. For batter: Cream 1/c c butter and 1/2 c sugar. Beat in eggs, molasses, and vanilla until fluffy. In another bowl, combine flour, spices, baking soda, and salt. Stir into creamed mixture, alternating with boiling water, mixing just until creamy. Do not overbeat. Carefully spoon batter over peaches in pan. Bake 30-40 minutes. Cool in pan 5 minutes before inverting on serving plate. Serve w/ Amaretto Creme Anglaise. Amaretto Creme Anglaise 2 c heavy cream 1/2 c sugar 3 large eggs 1/4 c amaretto In a saucepan, scald the heavy cream. In a mixing bowl, combine sugar and eggs. Beat hard with whisk until light colored and foamy. Whisking constantly, slowly add hot cream. Pour into a saucepan over medium heat. Cook the sauce gently, stirring constantly, until just slightly thickened. Pour into a bowl, stir in amaretto. Cool slowly. Refrigerate. CRANBERRY-ORANGE VARIATION: Combine 2 c fresh cranberries and 1 seedless orange (chopped) into blender. Pulse to coarsely chop. Spoon into a single layer over caramel. Sprinkle with 1/2 c golden raisins. Follow rest of directions, as above for the cake batter.