Difficulty: Medium - experience needed
4 peaches (peeled and sliced)
1 cup Raspberries (washed)
1 TSP Candied Ginger
Lemon juice to coat peaches to keep them from browning
1 TBS Cornstarch
2 TBS Sugar
1 TSP Powdered Ginger
1 1/2 cup all purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/4 cup melted butter
2 TBS buttermilk
1 tsp Cinnamon
2 TBS sugar
Heat oven to 400 degrees
To peel peaches cover in boiling water for 1 minute, then plunge into cold water. Peel and slice.
Mix raspberries with sliced peaches and coat with lemon juice.
Stir together sugar, powdered ginger and cornstarch.
Add candied ginger and sugar mixture to peaches and berries and stir to coat.
Sift together flour, sugar, baking powder, salt.
Beat together eggs and buttermilk.
Pour egg mixture and melted butter into flour mixture.
Mix very gently only until all ingredints are mixed.
Butter an 8 inch springform pan well.
Spread batter into bottom of pan.
Pour fruit over the top
Sprinkle with cinnamon-sugar
Bake 30 to 40 minutes. Cake should be light brown.
Cool on rack for 10 minutes then remove side of springform pan.
Cool for 10 minutes more and transfer to a serving plate.
Serve with whipped cream or vanilla ice cream.