Gingerbread Peach Upside-Down Cake

Makes 6 servings

4 cups peeled, coarsely chopped ripe peaches
2 tablespoons light brown sugar
1 tablespoon lemon juice
1 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1/2 cup (1 stick) unsalted butter, at room temperature
1/3 cup granulated sugar
1 egg, lightly beaten
1/3 cup molasses
1/2 cup buttermilk

Heat oven to 350 degrees 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 reserved 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.

Per serving: 420.4 calories, 5.9 grams protein, 63.8 grams carbohydrates, 16.8 grams total fat, 77.3 milligrams cholesterol, 9.9 grams saturated fat, 2.8 grams dietary fiber, 629.5 milligrams sodium