Tuesday, April 1, 2008

Individual Peach Upside-Down Cake

This one is a great and easy to make recipe from Alton Brown.

You can make changes to this recipe and have different upside down cakes. Instead of using peaches, use apples and switch from ginger to cinnamon. Or you can use pears, depending on what fruit you have in season. They always come out great:)

If you can't find any crystallized ginger, sprinkle a little ground ginger over the fruit. And you can skip using it if you don't have any ginger. Try using cinnamon instead.

And if you don't have fresh fruit handy, and want to prepare these in a hurry, you can use canned peach slices, they do work:)

This is just a great versatile dessert recipe which has a great presentation, especially if you have ice cream handy:) Yum:)



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

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.

No comments:

Search box