Peachy Ginger Coffee Cake

• 1 (16 oz.) can cling peach slices
• 1/3 c. packed light brown sugar
• 1 1/2 c. flour
• 1/4 c. sugar
• 3/4 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/2 tsp. ginger
• 1/4 tsp. ground cloves
• 1/4 tsp. salt
• 1/2 c. light molasses
• 1/2 c. boiling water
• 1/4 c. salad oil
• 1 egg

1. About 1 hour before serving, preheat oven to 350u0b0.
2. Grease and flour 8 x 8-inch baking pan.
3. Drain peaches well.
4. Pat dry with paper towels and arrange in bottom of pan.
5. Sprinkle brown sugar over peaches.
6. Mix flour, sugar, baking soda, cinnamon, ginger, cloves and salt in a bowl.
7. With a fork, mix in molasses, water, salad oil and egg until blended.
8. Pour batter over peaches and bake for 30 to 35 minutes until toothpick inserted in the center comes out clean.
9. Cool cakes in pan on wire rack 10 minutes.
10. With knife, loosen cake and invert onto a plate.

brown sugar, flour, sugar, baking soda, cinnamon, ginger, ground cloves, salt, light molasses, boiling water, salad oil, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=315593 (may not work)