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PEACH UPSIDE DOWN GINGER CAKE w/ AMARETTO CREME ANGLAISE

PEACH UPSIDE DOWN GINGER CAKE w/ AMARETTO CREME ANGLAISE is built on T Butter, Light Brown Sugar, T Cinnamon, T Nutmeg, and T Ginger. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 4
• 3/4 cup
• 1/4
• 1/4
• 1/4
• 6
• 1/2 cup
• 1/2 cup
• 2
• 3
• 1
• 1 1/2 cup
• 1 1/2
• 1/2
• 1/2
• 1/4
• 1/4
• 1/4 cup

Method (preview)

1. 1

   Preheat oven to 350F. Melt 4 T butter in 9" springform pan in oven.

2. 2

   Serve w/ Amaretto Creme Anglaise.

3. 3

   In a saucepan, scald the heavy cream. In a mixing bowl, combine sugar and eggs. Beat hard with whisk until light colored and foamy.

4. 4

   Whisking constantly, slowly add hot cream.

5. 5

   Pour into a saucepan over medium heat.

6. 6

   Cook the sauce gently, stirring constantly, until just slightly thickened.

7. 7

   Pour into a bowl, stir in amaretto.

8. 8

   Cool slowly. Refrigerate.

9. 9

   CRANBERRY-ORANGE VARIATION: Combine 2 c fresh cranberries and 1 seedless orange (chopped) into blender. Pulse to coarsely chop.

10. 10

    Spoon into a single layer over caramel. Sprinkle with 1/2 c golden raisins. Follow rest of directions, as above for the cake batter.