Ingredients
4 Large Peaches, Peeled And Thinly Sliced
3/4 Cup Unsalted Butter
1/2 Cup Brown Sugar
2 Large Slices Fresh Candied Ginger
3/4 Cup White Sugar
3 Eggs Yolks
1/2 Cup Sour Cream
1 1/2 Cup All Purpose Flour Or 1 3/4 Cup Cake And Pastry Flour
3/4 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1 Teaspoon Vanilla
1 Teaspoon Ground Ginger
Method
Preheat Oven To 350 Degrees Fahrenheit
Grease An 8 Inch Cake Pan Well
Arrange The Peach Slices In The Bottom Of The Prepared Pan And Set Aside
In A Saucepan Over Medium Heat, Bring To A Boil 1/4 Cup Of The Butter With The Brown Sugar And Ginger Slices
Boil The Mixture For 1 Minute Then Remove The Sliced Ginger And Set Aside
Pour The Butter Mixture Gently Over The Peaches And Set Aside
In A Mixer, Blend The Remaining Butter And Sugar Until Smooth And Creamy
Add Egg Yolks And Then Sour Cream And Mix Well
Add The Flour, Baking Powder And Baking Soda, Vanilla And Ground Ginger
Mix Until The Batter Is Smooth
Pour The Batter Over The Peaches
Bake At 350 Degrees Fahrenheit For 40 – 50 Minutes, Or Until The Cake Springs Back When Lightly Touched
Let The Cake Cool Slightly, Then Invert On The Cake Plate
Serve With Softly Whipped Cream
