Just Peachy Gingerbread Upside/down Cake

1/4 cup melted butter
1/2 cup backed brown sugar
2 cans (14 oz sliced peaches drained (4cups)
Cake:
2 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
1 tbsp ground ginger
1 tsp ground cinnamon
1/2 cup molasses
1/2 cup boiling water
1/2 cup butter softened
1 cup packed brown sugar
1 egg
1) in a small bowl, combine butter & brown sugar. spread over bottom of slow cooker. Arrange peaches on top.
2) in a bowl, mix together flour, b/soda, salt, ginger & cinnamon. In a separate bowl, combine molasses & boiling water. In a mixing bowl, using an electric mixer if desired, beat butter & brown sugar until smooth & creamy; bean in egg. Add flour mixture alternately with molasses mixture, beating well after each addition. Pour batter over peaches.
3) Place tea towel over top of slow cooker stoneware; cover & cook on high for 3 hrs or until a toothpick inserted in center of cake comes out clean.
4) To serve invert on plate. top with vanilla ice cream.
5) I found 2 hrs on high to be enough time