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Prep time
20 minutes
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Cook time
45 minutes
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Serves
9
Author Notes
Ok, so peach season has slipped away and the wind has picked up. It's getting chilly out. Sigh!
The dreaded 8 months of Winter is nigh upon us.
How about a bit of Summer mixed with a smidge of Fall? Alright. Since the weather isn't cooperating for a hike and a photo shoot, I might as well bake.
Oh, wait! I'm always baking ....something... :) —Miss_Karen
Ingredients
- Fruit layer
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1/4 cup
Butter
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1/3 cup
Brown Sugar
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2 tablespoons
Minced,crystallized ginger
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2
Large Peaches (or Cortland Apples or Starfruit*) peeled and chopped
- Gingerbread
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1/2 cup
Butter, softened
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1/2 cup
Granulated Sugar
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1/3 cup
Packed Brown Sugar
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1
Large egg, room temperature
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1/2 cup
Molasses
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2 cups
Flour (AP)
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1 teaspoon
Baking Soda
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1 teaspoon
Ground Ceylon Cinnamon
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1 teaspoon
Ground Ginger
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1/2 teaspoon
Speculaas Spice Blend, (or 1/4 tsp. ground cloves)
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1/2 teaspoon
Salt
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1/4 teaspoon
Ground Nutmeg
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3/4 cup
Brewed Black Tea
Directions
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Pour butter into a 9-in. square baking pan; sprinkle with brown sugar and minced ginger.
Arrange peaches over sugar; set aside. (I used white peaches this time.)
(* If you use Starfruit, just slice them thinly and arrange neatly.) * Cortland apples don't oxidize, so they retain their normal color.
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For gingerbread, in a large bowl, cream butter and sugars until light and fluffy. Beat in egg, then molasses.
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Combine dry ingredients; add to sugar mixture alternately with tea, beating well after each addition.
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Pour the batter over the fruit. Tap gently on the counter to allow the batter to settle on top of the fruit.
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Bake at 350°F. for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm. Garnish with whipped cream.
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