Individual Peach Upside-Down Cake

Name: Individual Peach Upside-Down Cake
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter, divided; 1/4 cup light brown sugar; 2 medium peaches, peeled; 1-ounce finely chopped crystallized ginger, approximately 3 tablespoons; 2.5 ounces all-purpose flour, approximately 1/2 cup; 1 teaspoon baking powder; 1/8 teaspoon baking soda; 1/8 teaspoon kosher salt; 1/3 cup granulated sugar; 1/2 cup buttermilk, room temperature; 1/2 teaspoon vanilla extract; Whipped cream or ice cream, for serving, optional

Recipe courtesy of Alton Brown

Show: Good Eats

Episode: Peachy Keen

Individual Peach Upside-Down Cake

0 Reviews

Level: Intermediate
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

321

Total Fat

11

Saturated Fat

6

Carbohydrates

55

Dietary Fiber

2

Sugar

39

Protein

4

Cholesterol

28

Sodium

259

Total: 55 min
Prep: 30 min
Cook: 25 min

Level: Intermediate
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

321

Total Fat

11

Saturated Fat

6

Carbohydrates

55

Dietary Fiber

2

Sugar

39

Protein

4

Cholesterol

28

Sodium

259

Total: 55 min
Prep: 30 min
Cook: 25 min

Ingredients

3 tablespoons unsalted butter, divided

1/4 cup light brown sugar

2 medium peaches, peeled

1-ounce finely chopped crystallized ginger, approximately 3 tablespoons

2.5 ounces all-purpose flour, approximately 1/2 cup

1 teaspoon baking powder

1/8 teaspoon baking soda

1/8 teaspoon kosher salt

1/3 cup granulated sugar

1/2 cup buttermilk, room temperature

1/2 teaspoon vanilla extract

Whipped cream or ice cream, for serving, optional

Directions

Preheat oven to 350 degrees F.
Divide 2 tablespoons of the butter between 4 (6-ounce) ramekins. Melt the remaining tablespoon of butter and set aside. Evenly divide the brown sugar between the ramekins; sprinkling it into the bottoms of the dishes. Cut each peach into 12 to 14 pieces. Lay the peaches on top of the sugar; evenly dividing them between the dishes and sprinkle with the ginger. Set aside.
In a medium mixing bowl whisk together the flour, baking powder, baking soda and salt. In a separate bowl whisk together the sugar, buttermilk, vanilla extract and 1 tablespoon of melted butter. Add the wet mixture to the dry mixture and stir just until combine. Pour the batter over the peaches; dividing the mixture evenly between the dishes. Place on the middle rack of the oven and bake for 20 to 25 minutes or until the cake reaches an internal temperature of 190 degrees F on an instant-read thermometer.
Remove from the oven to a rack and allow to cool for 5 minutes. Run a knife around the edge of each dish and turn upside down onto a serving plate. Repeat with each cake. Serve immediately with whipped cream or ice cream if desired.