Individual Peach Upside-Down Cake

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

Yield:
4 servings
Level:
Intermediate

Ingredients
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.


CATEGORIES:
View All

More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    74 Reviews
    5 74
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    Unbelievably AWESOME!!!! Made a tiny change - slightly (and I mean slightly less ginger - maybe 2 and 1/2 TBS instead of three. Otherwise, made it as written and cooked until the top was GB&D (golden brown and delicious for those who don't regularly watch Alton. Had with ice cream. 
    My favorite peach dish used to be cobbler - not anymore - this is the best!!Can't wait to make for company. So easy and so delicious.
    Peach upside-down cake was peachy-keen. Made it once myself. Then made it with 3 11--year-old grandkids who are interested in cooking. It was a ball. The kids learned new skills like pealing peaches, shared tasks & tools, used patience, and happily reaped the rewards of their efforts. They even did well at clean-up. We all had a blast - a special time with grandma & the grandkids.
    Used Whole Wheat Pastry Flour and Earth Balance to make this vegan and it was still delicious.
    I made this with pears and it was fabulous! I tested this before serving it at my dad`s 93rd birthday dinner. I`m going to top it with a dollop of unsweetened whipped cream, as I think it`s sweet enough on it`s own. I love ginger, but I`m going to cut back to 2 T., as I think it was a little overpowering. I`ll be making this again when peaches are in season.
    Really good! I was watching Good Eats and saw this recipe and just had to try it! However, instead of peaches, I substituted apples and added cinnamon on top instead of ginger! It turned out delicious and highly recommend this!
    Loved the flavor and tenderness of the cake. My peaches were juicy and ripe which took the cake to another level! I only wish the fruit got some carmelization while baking.. Mine did not.
    This is a recipe GEM. Came out perfect, have tried it with other fruit variations and each time it comes out amazing. So simple, so perfect to serve. Thanks AB, your amazing
    Just made these this morning and I think they are great. Learned that I need to follow Alton's instructions and let them cool at least 5 minutes before taking them out of the ramekins. What you get is a very soggy cake if you don't let them cool. Also, I would leave them in the oven longer than suggested to make sure they are a little golden on top. Someone mentioned using bananas instead of peaches. What I like about this recipe is that it has potential for creativity. Also, listened to other reviewers and used 1/3 less crystalized ginger. It is a matter of taste and I was happy that I used less, as the flavor was not overpowering. All in all a very good recipe-thanks, Alton.
    This is an exceptional cake recipe. The small ramekins just looked to small so I used larger ones and made 4x the recipe, making cupcakes with the extra batter. The ginger is an awesome touch. I added a couple drops of almond extract to the plain batter for the cupcakes. They were elegant and so light-- they would be appropriate for a more formal event. Chef Alton, you knocked this one out of the park.
    One of the best peach desserts ever, I used a little less of the crystallized/candied ginger, but I can't imagine not using the ginger at all -- the ginger gives it a much more upscale taste. I will make this again and again.
    This was very easy to make, the cake texture was really nice and was a very nice presentation..... but.....I felt that the ginger overpowered the other flavors, and I like ginger, but the amount was too much. I may try it again with 1/3 of the ginger. 
    Delicious. My ramekins overflowed a bit in the oven. Next time I would probably make more; four just isn't enough of something this good. And I am actually trying to figure out how to make this as one big cake, too. I loved it.
    LOVE this recipe. I wish I would have doubled it because they went quick! So quick and easy. We used fresh peaches that we had just picked at our local U-Pick farm. I will make this again and again. WONDERFUL!
    Excellent and easy.
    These were delicious! I like individual servings, so wanted to make these for company even though I didn't have any peaches...so BANANA upside down cakes were born! I did everything the same, but no ginger & added about 1/2 tbsp. of spiced rum with the sugar & butter. Can't wait to try with peaches, but plan to make them with any other fruit I have at the time, too. Thanks, Alton - love your geeky info!!
    Very good. I think I used more butter in each ramikin than it said. I had to bake longer.
    confession time: i didnt have any butter at home but remembered reading that i could sucstitute with apple sauce for a healthier swap? so i risked it and although im still dying to try the actual recipe, the cake was moist and not too sweet.
     

     
    i will definetly be making this again soon. :)
    My husband and I have prepared this dish for friends, family and sometimes for just the two of us! The individual servings are the perfect portion size and this dish is always a huge hit. This is without question one of our favorite desserts! Thanks Alton!!
    I made this recipe twice, once with peaches, and once with cherries, and they came out very good. The second time I made it, I followed some advice from another reviewer and added a dash of cinnamon and nutmeg, and it came out even better. I will definitely make this again, and experiment with other fruits.
     

     
    Oh, and I never added any ginger, because I wasn't sure if I was going to like the taste or not.
    This dessert was absolutely amazing! I tried to follow the recipe exactly but I don't think my ramekins were big enough so I could only fit about one peach so I toned down the ginger a bit in comparison but other than that I followed it exactly. I need to get some bigger ramekins! The ginger was amazing with the peaches and it didn't need any other spices. I really want to memorize this recipe, it seems the perfect one to whip up in a pinch. I served it with good vanilla ice cream and everyone I served it to was very happy. Yeah Alton!
    Simply amazing, both for dessert and breakfast the next day!
    I love this dessert. I have made it twice in 3 days. I also did not use Ginger and added cinnamon into the batter. Delicious and perfect size.
    This dessert was absolutely delicious. It is the perfect portion too. I did not use the ginger and I added a few shakes of cinnamon and nutmeg to the batter. It was perfect!!!!
    Had to cook it for 30 minutes to get the "cake" to set, but it turned out SO GOOD.
    We live across from a peach orchard and I have tried many peach dessert recipes and this by far is my family's favorite. I don't like ginger so I leave it out and it is amazing!
    I loved these cakes. They were very moist and yummy!
    I have been waiting to try this recipe since I watched the show but didn't have any peaches until now. I used a sprinkle of ground ginger instead of crystallized and I added some ground cinnamon to the batter. My ramekins have gone MIA so I used a ceramic tart pan. I topped it with some whip cream and it's almost gone, I would've eaten it all if I didn't have to share. Even my sister who doesn't like these types of desserts wanted more. If I had more peaches I would make more right now and hoard it all to myself. I'm looking forward to trying it with apples when they ripen. Again AB recipe rocks!
    I made it with pineapple the first time. Took out the ginger and reduce the brown sugar to half. Turned out incredible! The second time I made it with peaches, again minus the ginger, and it turned out amazing! Delicious recipe!
    Great recipe! My only change is to grill the peaches outside on the BBQ for a few seconds, makes the peaches much more delicate and sweet.
    This cake is very good. omit the ginger and add cinamon and nutmeg to the cake batter and for the whipped cream use some lime zest sugar and ginger. Yummy !~
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Summer Parties