Cake with Peach and Ginger Compote

Preparation

1. Preheat the oven to 350 F. Grease an 8-inch cake pan and reserve.
2. In a large bowl, combine the flour and brown sugar, and whisk. Use your fingers to crush any lumps. Add the salt and baking powder and whisk to mix, reserve.
3. In a medium bowl, combine the milk, vinegar and vanilla and let stand for a few minutes to thicken. Melt the butter, then whisk into the milk mixture. Stir the milk mixture into the flour mixture, just until combined. Don’t over-stir.
4. Scrape into the prepared pan, smooth the top, and bake for 30 to 35 minutes, until a toothpick inserted in the center of the cake comes out with no wet batter clinging to it.
5. Cool the cake on a rack.
6. For the compote, bring a large pot of water to a boil, and fill a large bowl halfway with cold water; add a couple of handfuls of ice cubes.
7. Cut a small X in the bottom of each peach. Drop 3 peaches in the boiling water and cook for 2 minutes, until the skin starts to peel back on the X. Use a slotted spoon to transfer the peaches to the cold water. Use a paring knife to strip the skin from the fruit. Pit and chop the fruit into small pieces and place in a medium pot. Add the ginger, honey and lemon and place over medium heat. Stir often, until the fruit is bubbling and soft, about 10 minutes. Remove from heat and let cool.
8. When the cake is cooled, serve slices topped with peach compote, along with whipped cream or ice cream.