Peach Gingerbread Upside-Down Cake

Peach Gingerbread Upside-Down Cake
Topping
6 tablespoons unsalted butter
1/2 cup firmly packed dark brown sugar
1 tablespoon ginger liqueur, ginger-flavored brandy, or peach brandy
1 can (29 ounces) sliced peaches (packed in heavy syrup), drained
Gingerbread
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 stick ( 1/2 cup) unsalted butter, at room temperature
1/2 cup firmly packed dark brown sugar
1 large egg, beaten
1/4 cup molasses
1/3 cup boiling water
1 teaspoon pure vanilla extract
1 tablespoon ginger liqueur, ginger-flavored brandy, or substitute peach brandy
Vanilla Whipped Cream, for garnish
Preheat the oven to 350 degrees.
For the topping: Melt the butter in a 10-inch cast-iron skillet over low heat. Increase the heat to medium and stir in the brown sugar. Cook, stirring, until the brown sugar is dissolved and the mixture is bubbly, about 2 minutes. Remove the skillet from the heat and stir in the 1 tablespoon of ginger liqueur.
Working quickly, using a fork, place each peach slice on its side, placing them tip-to-tip and side-to-side to form concentric circles on the surface of the topping in the bottom of the skillet.
For the gingerbread: Sift together the flour, baking soda, salt, and spices in a medium bowl and reserve.
In a large bowl, beat together the butter and brown sugar with an electric mixer on low speed until light and fluffy, 1 minute. Add the egg and molasses and beat just until well blended and set aside.
In a small bowl, whisk together the boiling water, vanilla, and ginger liqueur until well blended.
Stir the reserved flour mixture and the boiling water mixture into the reserved butter-sugar mixture, just until blended; do not overmix.
Pour the batter in an even layer over the peaches in the skillet and gently smooth the top, being careful to not move the peaches. Bake on the center rack for 30-35 minutes or until a cake tester or toothpick inserted 1 inch from the center comes out almost dean with a few moist crumbs clinging to it.
Cool the cake in the skillet on a wire rack for 5 minutes. Run a small, sharp knife around the cake edge to loosen the sides from the skillet, then invert the cake onto a serving platter. If any peaches stick to the bottom of the skillet, transfer them to the top of the cake with the tip of a knife. If any topping sticks to the bottom of the skillet, scrape it out and drizzle it onto the cake, Serve warm with whipped cream.
Serves six.
Nutrition values per serving: 596 calories, 30 g fat, 78 g carbohydrates, 3 g fiber, 4 g protein, 83 mg cholesterol, 282 mg sodium.
"Cooking in Cast Iron" by Mara Reid Rogers (2001 HPBooks, $17.95)