5 large, ripe peaches, peeled and halved
5 tablespoons sugar
1/4 cup flour
1 teaspoon baking powder
1 teaspoon ground ginger
1/4 teaspoon cinnamon
1/2 cup sugar
1/2 cup butter, melted
1/3 cup slivered almonds
Butter a 9-inch-round cake pan; set aside. Cut peach halves into four slices each. Sprinkle 1/2 teaspoon sugar on the flat edge of each peach and lay the sugared side down in the bottom of the cake pan. Combine the flour, baking powder, ginger and cinnamon together; set aside.
In a medium bowl, beat the eggs lightly, mix them with the 1/2 cup sugar and then stir in the melted butter. Add the dry ingredients; stir until smooth. Pour the batter over the peaches in the pan. Top with almonds.
Bake at 350 degrees for 45 minutes. Top will be golden and center will spring back when lightly touched. Note: Cake will be shallow and custard-like with a slightly crisp top.