Fresh peach gingerbread

By Julie Van Rosendaal on September 16, 2013

Late summer, and peaches are still at their peak, lingering at the farmers' markets alongside tomatoes, peppers and zucchini. I've been whizzing them into smoothies, slicing them over pancakes and chopping them into muffins, but this gingerbread - its the perfect combination of summer and fall for this transitional time. Mildly spiced gingerbread topped with juicy peaches - divine.

As it bakes, the spiced, molasses-spiked batter rises around the peaches, making your house smell fantastic - perfect to pop in the oven just before the kids arrive home from school hungry.

I can't think of a more comforting fall snack to nibble while playing a game of Monopoly.

It would also make an easy yet divine Thanksgiving dessert - topped with ripe pears if the peaches are gone - served in wedges with whipped cream. Oh yes.

Peach Gingerbread

adapted from a recipe in Crosby's BBQ Book

2 cups all-purpose flour
1 cup packed brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 1/2 tsp ginger
1 cup milk
1/2 cup melted butter or canola oil
1/2 cup Crosby’s fancy molasses
2 eggs
2 tsp vanilla
2 peaches, sliced

Preheat oven to 350°F. Grease and flour a 9” round cake pan.

Stir together flour, brown sugar, baking powder, baking soda, salt and spices. In another bowl whisk together the milk, melted butter, molasses, eggs and vanilla.

Add the wet to the dry and combine gently but thoroughly - don't worry if the melted butter starts to cool. Pour into the prepared pan and arrange the peach slices on top.

Bake for 45-50 minutes, until the cake springs back when lightly touched. Serve warm, with ice cream or whipped cream. Serves 8.

* This post was generously sponsored by Crosby’s Molasses – though I chose to make this recipe and the words and thoughts are my own. Thanks, Crosby’s!


By Julie Van Rosendaal| September 16, 2013

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