Peach Upside down Cake

Ingredients

6 tbsp butter
1/3 cup brown sugar, packed
1/4 tsp ground ginger
1/4 tsp cinnamon
3 cups peeled, sliced peaches
1/4 cup butter
2/3 cup granulated sugar
1 large egg
1/2 tsp vanilla or almond extract
2 1/4 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1 cup milk

Instructions

To make topping, melt butter with brown sugar, ginger and cinnamon over moderate heat. Spread evenly over bottom of a greased 10-inch round baking pan. Arrange peaches on top. To make batter, cream butter and sugar until light and fluffy. Beat in egg until combined, add vanilla. Combine flour, baking powder and salt and stir half of this mixture into batter. Stir in 1/2 cup of milk. Repeat with flour and milk. Spread batter evenly over peaches. Bake in 375 F oven about 40 minutes or until a tester inserted in centre comes out clean. Invert cake on to serving plate immediately, leaving pan on top for 30 minutes. Carefully remove pan and serve cake warm. MAkes 12 servings. Serve with whipped cream, vanilla yogurt or vanilla ice cream.