Fall

Inverted Peach Gingerbread

October  1, 2019
Photo by Miss Karen
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

  • Prep time 20 minutes
  • Cook time 45 minutes
  • Serves 9
Ingredients
  • Fruit layer
  • 1/4 cup Butter
  • 1/3 cup Brown Sugar
  • 2 tablespoons Minced,crystallized ginger
  • 2 Large Peaches (or Cortland Apples or Starfruit*) peeled and chopped
  • Gingerbread
  • 1/2 cup Butter, softened
  • 1/2 cup Granulated Sugar
  • 1/3 cup Packed Brown Sugar
  • 1 Large egg, room temperature
  • 1/2 cup Molasses
  • 2 cups Flour (AP)
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Ceylon Cinnamon
  • 1 teaspoon Ground Ginger
  • 1/2 teaspoon Speculaas Spice Blend, (or 1/4 tsp. ground cloves)
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Ground Nutmeg
  • 3/4 cup Brewed Tea
In This Recipe
Directions
  1. 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.
  2. For gingerbread, in a large bowl, cream butter and sugars until light and fluffy. Beat in egg, then molasses.
  3. Combine dry ingredients; add to sugar mixture alternately with tea, beating well after each addition.
  4. Pour the batter over the fruit. Tap gently on the counter to allow the batter to settle on top of the fruit.
  5. 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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