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Peach upside-down cake

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

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.


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