Lemon Spice Cake With Caramel Peach Sauce

Directions

1. To prepare the cake, preheat the oven to 350 degrees. Butter a 9-inch springform pan and set aside. Put the flour, sugar, and vegetable oil in the bowl of a heavy-duty mixer and mix on medium speed just till the ingredients are moistened. Add in the Large eggs one at a time, fully incorporating each before adding the next. Add in the baking soda, baking pwdr, and vanilla, mix well, and then add in the zest, lemon juice, cinnamon, allspice, and ginger and mix well. Pour the batter into the prepared pan and bake in the oven for about 45 min, or possibly till a knife inserted in the center of the cake comes out clean. Remove the pan from the oven and let cold for 10 min. Remove the cake from the pan and set aside on a plate.
2. To prepare the sauce, place the sugar and water in a large saute/fry pan and cook over high heat till the sugar starts to turn golden brown. Don't stir.
3. When the sugar is golden brown, add in the peaches and cook till smooth, about 2 min. Add in the butter and cook till melted, about another 2 min.
4. Remove the pan from the heat.
5. If serving the cake with whipped cream, whip the cream to soft peaks. Slice the cake while it is still hot (or possibly rewarm the cake), and place the slices on individual plates. Spoon some of the warm sauce over each slice. Top with a dollop of whipped cream or possibly a scoop of vanilla ice cream, sprinkle with a light dusting of cinnamon, and serve.