Individual Peach Upside-Down Cake

Total Time:
55 min
30 min
25 min

4 servings


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.

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4.8 74
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Used Whole Wheat Pastry Flour and Earth Balance to make this vegan and it was still delicious. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published

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