INGREDIENTS
1 1/2 cups unbleached white flour
2 teaspoons baking powder
1/2 teaspoon ginger
1/2 cup sugar
1/2 teaspoon salt
1 cup vanilla soy milk (mixed with one teaspoon lemon juice)
1/2 teaspoon vanilla extract
1 teaspoon lemon zest (or 1/4 tsp lemon extract)
4 cups peeled and sliced peaches
2 tablespoons raw sugar or brown sugar
1/4 cup raw sugar or brown sugar
2 tablespoons of water
DIRECTIONS
Preheat over to 350 degrees F.
Combine the dry ingredients in a medium sized mixing bowl. Â Combine the liquid ingredients in a separate bowl. Â Set aside without mixing them together.
Combine the peaches with 2 tablespoons of sugar. Wipe or spray a 10 inch well seasoned cast iron skillet with oil. Â Begin heating it and add the 1/4 cup of sugar and the water. Â Heat and stir until the sugar is completely melted. Â Continue to cook and stir until the mixture is bubbly and slightly reduced. Be careful not to burn it. Â Place the peaches on top of the sugar and remove from heat.
Add the liquid ingredients to the flour mixture, stirring briefly just to moisten. Â Pour and smooth the batter over the peaches, covering them entirely. Â Put the skillet into the oven and bake until sides of cake pull away from pan and toothpick inserted comes out clean, about 30 to 40 minutes. Â Note: You may want to put a cookie sheet on the rack below to catch any drips).
Allow cake to cool in pan for 15 to 30 minutes. Â Run a knife around the edges of the cake to loosen it from the pan. Place a large plate or serving platter over the top and invert the skillet. Â Remove the skillet carefully from the cake. Â Enjoy while warm.
By @Mocha_Me.
Thanks for inspiring us!
You can see the recipe here: debbiesmochame.blogspot.com