Peaches are in season right now and they are sweeter than ever. I have a pantry full of them. I was looking for a new recipe that I have never even contemplated before. Dana and I were brainstorming and one thing I have never made was an upside down cake. So I looked around and my favorite celebrity chef Alton Brown had made a similar recipe.
Individual Peach Upside-Down Cakes – (From Alton Brown)
- 3 tbs unsalted butter
- 1/4 cup light brown sugar
- 2 medium peaches, peeled
- 3 tbs finely chopped crystallized ginger
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp kosher salt
- 1/3 cup granulated sugar
- 1/2 cup buttermilk
- 1/2 tsp vanilla extract
- ice cream and whipped cream for topping
Preheat the oven to 350 degrees Fahrenheit.
Peel the peaches and slice them into 12-14 pieces each. A quick tip for peeling peaches is to place them in boiling water for 3-4 seconds and then the skin just peels right off.
If you find that the skin is still tough to remove, add back to the water for another 3-4 seconds and repeat. That way you waste no fruit and the skin comes off easily.
Divide 2 tablespoons of butter between 4 six-ounce ramekins. Then evenly sprinkle the brown sugar between the ramekins.
Then lay the peaches evenly over the top of the sugar. Then divide the ginger between the ramekins.
Melt the remaining 1 tbs of butter. In a medium mixing bowl, mix together the flour, baking powder, baking soda and salt. then add the sugar, buttermilk, melted butter and vanilla. Stir until just combined.
Then pour the cake mixture divided evenly over the top of the peaches.
Bake on the middle rack at 350 degrees for 20-25 minutes or until the cake is fully cooked.
Remove from the oven and let cook for 5 minutes. Then run a knife around the edge of each dish and turn upside down onto a plate.
Top with ice cream and whipped cream and serve.
These little cakes were the perfect after dinner treat. Put them in the oven when you sit down to eat and they are ready when you finish eating. Delicious!