Peachy Delight Individual Upside-Down Cakes
Indulge in the sweet and tangy flavors of summer with these delightful Individual Peach Upside-Down Cakes. Inspired by Alton Brown's classic recipe from the 'Peachy Keen' episode of Good Eats, these mini cakes feature caramelized peaches and a subtly spiced batter, making them an ideal breakfast treat or a lovely dessert. Each cake is perfectly portioned for a satisfying indulgence that pairs wonderfully with a dollop of whipped cream or a scoop of ice cream. Serve these at brunch, for special occasions, or simply to brighten your morning routine. With just a few simple ingredients, you can impress your friends and family with these stunning individual desserts!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Unsalted Butter
3.5 tablespoons (divided; 1/2 tablespoon for each ramekin and remainder melted)
Light Brown Sugar
1/4 cup (1 tablespoon in each ramekin)
Medium Peaches
2 (peeled and sliced)
Crystallized Ginger
1 ounce (finely chopped (optional))
All-Purpose Flour
1/2 cup (sifted)
Baking Powder
1 teaspoon (sifted)
Baking Soda
1/8 teaspoon (sifted)
Salt
1/8 teaspoon (Kosher salt preferred)
Granulated Sugar
1/3 cup (for batter)
Buttermilk
1/2 cup (for batter)
Vanilla Extract
1/2 teaspoon (for batter)
Whipped Cream or Ice Cream
as desired (for serving)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Place 1/2 tablespoon of unsalted butter at the bottom of each of the four 6-ounce ramekins.
3
Melt the remaining 2.5 tablespoons of butter and set it aside to cool slightly.
4
Evenly distribute 1 tablespoon of light brown sugar into each ramekin, creating a sweet base for the peaches.
5
Peel the peaches, slice them into wedges, and evenly distribute the pieces into the ramekins. If desired, sprinkle the finely chopped crystallized ginger over the peaches for an extra flavor burst.
6
In a mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
7
In a separate bowl, combine the melted butter, granulated sugar, buttermilk, and vanilla extract, mixing until well combined.
8
Pour the wet mixture into the dry ingredients and stir gently until just combined. It's okay if the batter is slightly lumpy; avoid overmixing to keep the cakes tender.
9
Divide the batter evenly among the prepared ramekins, pouring it over the peach layer.
10
Bake in the middle rack of the preheated oven for 20–25 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean. (Note: Alton recommends aiming for an internal temperature of 190°F, but feel free to trust your senses if they look and smell delicious before then!)
11
Remove the ramekins from the oven and let them cool for about 5 minutes. Carefully run a knife around the edges to loosen the cakes.
12
Invert the ramekins onto plates or bowls to release the cakes, allowing the caramelized peaches to be the stars of the presentation.
13
Top with a dollop of whipped cream or a scoop of ice cream if desired before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Individual Peach Upside-Down Cakes?
They are perfectly portioned mini cakes featuring caramelized peaches and a subtly spiced batter, inspired by Alton Brown's classic recipe.
Who inspired this specific recipe?
The recipe is inspired by Alton Brown's 'Peachy Keen' episode of the television show Good Eats.
What oven temperature is required for baking these cakes?
The oven should be preheated to 350°F (175°C).
What size ramekins are needed for this recipe?
The recipe calls for four 6-ounce ramekins.
How much butter should be placed at the bottom of each ramekin?
Place 1/2 tablespoon of unsalted butter at the bottom of each of the four ramekins.
What is used to create the sweet base for the peaches in the ramekins?
One tablespoon of light brown sugar is distributed into each ramekin over the butter.
How should the peaches be prepared before adding them to the ramekins?
The peaches should be peeled and sliced into wedges.
What is the optional ingredient used for an extra flavor burst?
Finely chopped crystallized ginger can be sprinkled over the peaches.
Which dry ingredients are sifted together for the batter?
All-purpose flour, baking powder, baking soda, and salt should be sifted together.
What are the wet ingredients used in the cake batter?
The wet mixture consists of melted butter, granulated sugar, buttermilk, and vanilla extract.
How should the wet and dry ingredients be mixed?
Pour the wet mixture into the dry ingredients and stir gently until just combined.
Is it okay if the batter has lumps?
Yes, it is okay if the batter is slightly lumpy; you should avoid overmixing to keep the cakes tender.
How long do the cakes need to bake?
Bake the cakes for 20 to 25 minutes in the middle rack of the oven.
What is the recommended internal temperature for these cakes?
Alton Brown recommends aiming for an internal temperature of 190°F.
How long should the cakes cool before being inverted?
Let the ramekins cool for about 5 minutes before removing the cakes.
How do you release the cakes from the ramekins?
Run a knife around the edges to loosen them, then invert the ramekins onto plates or bowls.
What are the best serving suggestions for these cakes?
They pair wonderfully with a dollop of whipped cream or a scoop of ice cream.
Can these cakes be served for breakfast?
Yes, these mini cakes are described as an ideal breakfast treat or a lovely dessert.
How much total butter is used in the recipe?
The recipe uses 3.5 tablespoons of unsalted butter in total.
What type of salt is preferred for this recipe?
Kosher salt is preferred for this peach cake recipe.
How many medium peaches are required?
You will need 2 medium peaches.
How much buttermilk is used in the batter?
The batter requires 1/2 cup of buttermilk.
What is the total number of ingredients listed in the recipe?
There are 12 ingredients listed, including the optional ginger and toppings.
What should I do with the butter that is not placed in the ramekins?
The remaining 2.5 tablespoons of butter should be melted and set aside to cool slightly before adding to the batter.
Where in the oven should the ramekins be placed?
The ramekins should be baked on the middle rack of the preheated oven.
How much vanilla extract is included?
The recipe calls for 1/2 teaspoon of vanilla extract.
What type of sugar is used for the batter mixture?
The batter uses 1/3 cup of granulated sugar.
How much light brown sugar is used in total?
The total amount of light brown sugar used is 1/4 cup.
When should the whipped cream or ice cream be added?
Top the cakes with whipped cream or ice cream just before serving.
What makes these cakes 'upside-down'?
The fruit and caramel base are placed at the bottom of the ramekin and then inverted after baking so the peaches are on top.