Good Eats' Individual Peach Upside-Down Cakes - Alton Brown |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is the recipe presented in the Good Eats episode 'Peachy Keen'. Alton recommends it for breakfast. (We enjoyed it this morning!) It makes 4 6-oz cakes. Ingredients:
3 tablespoons unsalted butter |
1/4 cup light brown sugar |
2 medium peaches, peeled |
1 ounce finely chopped crystallized ginger (optional) |
1/2 cup all-purpose flour |
1 teaspoon baking powder |
1/8 teaspoon baking soda |
1/8 teaspoon salt (alton likes kosher salt) |
1/3 cup granulated sugar |
1/2 cup buttermilk |
1/2 teaspoon vanilla extract |
whipped cream (optional) or ice cream (optional) |
Directions:
1. Preheat Oven to 350°F.
2. Put 1/2 Tbsp of butter in bottom of each 6 oz ramekin. (4 ramekins).
3. Melt the remaining Tbsp of butter and set aside.
4. Sprinkle 1 Tbsp of Brown Sugar into each ramekin.
5. Cut each peach into pieces and evenly divide the pieces in the 4 containers. Sprinkle with ginger if used.
6. In a mixing bowl combine flour, soda, powder, and salt.
7. In another bowl combine melted butter, sugar, buttermilk, and vanilla.
8. Add the wet mixture to the dry and stir to combine. (Some lumps are expected! Don't over stir.).
9. Pour the batter over the peaches, splitting it up evenly between the dishes.
10. Bake on middle rack for 20-25 minutes Alton says the internal temp should reach 190F, but we didn't get there and it was still wonderful.
11. Remove from oven and allow to cool for 5 minutes Then use a knife to free the batter from the sides of the ramekins and turn upside down on a plate or bowl.
12. Add ice cream or whipped cream and serve.
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