- Heat the oven to 350 degrees.
- Melt the butter in a saucepan over low heat, and stir in the brown sugar, sorghum, and
pecans. Pour the mixture into a lightly greased 9-inch springform pan or deep cake pan.
Arrange the peach slices over the sugar mixture.
- For the cake, place the sugar and butter in a large mixing bowl, and beat with an electric
mixer on low speed until creamy, 30 seconds. Add the egg and sorghum and blend until smooth. Set aside. Place the flour in a medium bowl, and stir in the soda, ginger, cloves, and salt. Alternatively add these dry ingredients and the hot water to the creamed mixture, beginning and ending with the dry ingredients. Beat until smooth. Pour the batter on top of the peaches. Place the pan in the oven.
- Bake the cake until it springs back when lightly pressed with your finger, about 35 to 40 minutes. Remove the pan from the oven, and invert at once onto a heatproof serving plate. If you are using a springform pan, invert, and then after 20 minutes unclasp the sides of the pan and carefully remove the base from the top of the cake.
- Garnish with extra peach slices. Serve warm with whipped cream or vanilla ice cream.
Note: If desired, add 1 teaspoon cinnamon to the recipe. You can substitute nectarines or plums for
peaches in this recipe.