- 1 cup (4-ounces) Sun-Maid California Peaches, sliced in thin strips
- 1 cup water
- 1/4 cup packed brown sugar
- 2 tablespoons butter
- 2/3 cup buttermilk
- 1/2 cup butter, melted
- 1/2 cup packed brown sugar
- 1/2 cup molasses
- 1 egg
- 1 tablespoon fresh grated ginger
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
In a 10-inch non-stick oven-proof skillet, BRING
peaches and water to a boil. COVER
and simmer over medium heat 10 minutes until peaches are very soft and liquid is absorbed. (Watch carefully, don't burn.) ADD
brown sugar and butter. COOK
until sugar melts and peaches are evenly coated. REMOVE
from heat and spread peaches evenly in pan. See note.Cake:PREHEAT
oven to 350° F.
In a medium bowl, STIR
together buttermilk, butter, brown sugar, molasses, egg and ginger. STIR
in flour, cinnamon, cloves, soda and salt, stirring until thoroughly combined. POUR
batter carefully into pan keeping peaches in place. BAKE
30 to 35 minutes until cake tests done in center.
cake onto a plate, leaving pan over cake for 3 minutes before removing. SERVE
warm with vanilla ice cream or yogurt.Note:
If skillet handle is plastic, wrap in heavy-duty foil. Or, spread cooked peaches, butter and brown sugar in a 9- or 10-inch x 2-inch deep baking dish.
Makes 8 servings.