Dear Norma: You are absolutely right! My apologies!

The recipe is from SOAR. I am going to copy it exactly as it appeared and I apologize because I tried to simplify it, causing the error.
The right amount of all purpose flour is 1 1/2 cups.
The right amount of baking soda is 1 1/2 tsp.

Here is the recipe as it appears in SOAR:

Old Fashioned Peach-Gingerbread Upside-Down Cake
Categories: Cakes, Dj, Prarie
Yield: 10 servings


4.00 ea Peaches (Peeled, pitted and
Sliced 1/4 inch thick)
1.50 c All purpose flour
1.50 ts Baking soda
0.33 c Molasses
0.75 c Boiling water
2.00 ea Eggs
0.75 c Granulated sugar
0.33 c Unsalted butter (melted)
8.00 ea Peaches (also peeled, pitted
& sliced 1/4 inch thick)
0.25 c Unsalted butter (melted)
6.00 tb Dark brown sugar (packed)
0.50 c Peach or apricot preserves



Preheat oven to 350 degrees.

Generously butter a 12 inch springform pan. Arrange 4 of the sliced peaches in a circular pattern in the pan and set aside.

Sift flour and baking soda. Set aside.

Combine molasses and water. Set aside.

Combine eggs and sugar in a mixing bowl and beat for 5 to 10 minutes until light and fluffy.

Add the melted butter gradually while still beating.

Alternately add the flour and molasses mixtures, mixing just until smooth.
Pour batter over peaches in the springform pan.

Place on center rack in preheated oven and bake for 45 minutes or until toothpick inserted in center comes out clean. Remove cake and let cool.

Saute the remaining peach slices in the 1/4 cup of melted butter and 6 tablespoons of packed brown sugar until soft but not mushy, about 6 to 8 minutes. Remove and let cool.

Invert cake onto serving platter so peaches are on top. Arrange the cooled peach slices around the top of the cake.

Melt the preserves in the top of a double-boiler and generously brush over the sliced peaches.

This dessert is extremely elegant and is perfect for company.

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