4-5 large peaches peeled, pitted and cut into thick slices
3/4 cup light brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ginger
4 Tbsp. unsalted butter
For the cake:
8 Tbsp. (1 stick) butter unsalted, at room temperature
1/2 cup sugar
2 large eggs
3 Tbsp. unsulfured molasses
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/4 cup boiling water
For the Amaretto cream:
2 cups heavy cream
1/2 cup sugar
3 large eggs
1/4 cup Amaretto liqueur (or other almond flavored liqueur)
Preheat oven to 350 degrees. Use either a 9-inch springform or cake pan. If using a springform pan, cut a circle of parchment paper slightly larger than the bottom of the pan. Position the parchment so that it goes up the side of the pan (to retain the peach juices and glaze).
Melt 4 tablespoons of butter in a small saucepan.
Add the remainder of the ingredients for the glaze and mix until the brown sugar is completely melted. Spread out this mixture onto the parchment paper or bottom of your cake pan. Let it cool a bit and then arrange your peach slices on top of the glaze. Set aside.
To make the cake batter, cream the butter and sugar together in the bowl of a standing mixer. Add eggs one at a time, then add the molasses and vanilla and mix until light and fluffy.
In a separate bowl, mix together the flour, baking soda, salt and spices. Add the flour mixture and boiling water a little at a time, alternately, until just incorporated. Do not overmix.
Carefully spoon the batter over the peaches in the cake pan. Place in the center of the oven and bake for 30-40 minutes until a cake tester inserted into the center of the cake comes out clean.
Cool the cake for a few minutes and then invert the cake pan onto a seving plate.
Serve warm or at room temperature with ice cream, whipped cream or Amaretto cream.
To make the Amaretto cream: in a mixing bowl or in the bowl of a food processor, combine the sugar and eggs.
Beat them with a whisk or in the processor until the mixture is light colored and foamy. Scald the heavy cream.
Add the hot cream, a little bit at a time (tempering the eggs) until fully incorporated. Transfer the mixture to a saucepan and heat, stirring constantly, until the mixture is just slightly thickened. DO NOT allow it to boil!
Pour into a bowl and stir in the liqueur. Cool and then refrigerate prior to service.