Gingerbread with Nectarines and Cream

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon ground ginger
• 3/4 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup sugar
• 1/2 cup unsulfured molasses
• 1/2 cup vegetable oil
• 1/2 cup boiling water
• 2 small ripe nectarines
• 1 tablespoon plus 1 teaspoon sugar
• 1/2 cup well-chilled heavy cream
• 1/4 teaspoon vanilla

1. Preheat oven to 400F.
2. Grease and flour an 8-inch square baking pan, knocking out excess flour.
3. Into a bowl sift together flour, baking soda, ginger, cinnamon, and salt.
4. In a cup beat egg lightly and stir into flour mixture with sugar, molasses, and oil.
5. Add boiling water in a slow stream, whisking until combined well, and pour batter into pan.
6. Bake gingerbread in middle of oven 30 minutes, or until a tester inserted in center comes out clean.
7. Cut nectarines into 1/4-inch-thick wedges and in a bowl toss with 1 tablespoon sugar.
8. In another bowl with an electric mixer beat cream with vanilla and remaining teaspoon sugar until it holds soft peaks.
9. Cool gingerbread slightly in pan on a rack.
10. Cut gingerbread into quarters and put 1 quarter on each of 2 plates.
11. Top gingerbread with nectarines and whipped cream.
12. Remaining gingerbread keeps, wrapped in plastic wrap and frozen, 2 weeks.

flour, baking soda, ground ginger, cinnamon, salt, egg, sugar, unsulfured molasses, vegetable oil, boiling water, nectarines, sugar, well, vanilla

Taken from www.epicurious.com/recipes/food/views/gingerbread-with-nectarines-and-cream-100750 (may not work)