Individual Peach Upside-Down Cake

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

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 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
Directions
Watch how to make this recipe

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 76
oh my! this was great!!  loved the ginger in with the peaches.  Am going to do this for a dinner party while peaches are still in season!!<br /> item not reviewed by moderator and published
So good. I don't own any ramekins so I just made them in sturdy coffee mugs and cut the time by 10 minutes. It worked great. Fabulous recipe item not reviewed by moderator and published
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&amp;D (golden brown and delicious for those who don&amp;#39;t regularly watch Alton. Had with ice cream. My favorite peach dish used to be cobbler - not anymore - this is the best!!Can&amp;#39;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 &amp; 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 &amp; 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
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Excellent and easy. item not reviewed by moderator and published
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 &amp; added about 1/2 tbsp. of spiced rum with the sugar &amp; 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!! item not reviewed by moderator and published
Very good. I think I used more butter in each ramikin than it said. I had to bake longer. item not reviewed by moderator and published
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. :) item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Simply amazing, both for dessert and breakfast the next day! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!!! item not reviewed by moderator and published
Had to cook it for 30 minutes to get the "cake" to set, but it turned out SO GOOD. item not reviewed by moderator and published
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! item not reviewed by moderator and published
I loved these cakes. They were very moist and yummy! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 !~ item not reviewed by moderator and published
My wife and I made a half batch (1 cake apiece) for our first try. We didn't have buttermilk so we used the Better Homes and Gardens conversion of starting with 1Tablespoon lemon juice in a measuring cup add enough milk to fill to the 1 cup line and, voila, you have a cup of buttermilk substitute. Now we wished we had two apiece as these are very very very very tasty. Thanks Alton. By the way, in this episode you said you need to be on the coasts to get great peaches. As one reviewer stated, try western Colorado. Palisade peaches rock!!!! item not reviewed by moderator and published
Totally awesome, also tried it with pears and it was very good. item not reviewed by moderator and published
I cut back on the crystalized ginger just a bit, but not much. They make a great dessert too. Top with vanilla ice cream and your set. Thanks fro another star recipe. -Claire- item not reviewed by moderator and published
I have to admit I had my doubts. And I wondered whether the omission of an egg from this recipe was a misprint. But it went together quickly; caramelized more nicely than most of the formal caramel upside down recipes I've tried, and was so good that I ate two ramekins worth (and may go back for a third before this night is done). Thanks AB. Perfect, as usual. item not reviewed by moderator and published
This was delicious. I do prefer to omit the ginger. Super easy and super good! item not reviewed by moderator and published
I substituted powder ginger for the crystallized ginger (not the same amount) and didn't have any issues at all. It was great. Everyone that tried it loved it! I started doubling and tripling the recipe. I even tried to make a whole pan of it but you have to be careful what type of pan you use. I had the best results with stoneware. I made it over 6x in just 2-3 weeks! Simply amazing! Thank you Alton! item not reviewed by moderator and published
I only had canned peaches but it turned out fine. item not reviewed by moderator and published
We liked the dessert very much. The ginger adds a subtle aroma and taste. Since I did not have buttermilk on hand, I made the buttermilk and followed the recipe. Came out very nice. item not reviewed by moderator and published
We took this recipe -- minus the ginger -- and substituted Splenda brown sugar mix and Splenda for baking and they are terrific. It also works really well with Golden Delicious apples -- toss them in cinnamon before loading up your ramekins. The recipe says to let them sit for 5 minutes when they are done, but we never can wait that long! item not reviewed by moderator and published
When I made this the first time I didn't have any ginger and we really loved the little cakes. I bought ginger and used it the second time around - yuck! I really didn't like that flavor combination. Maybe I bought bad ginger? I suggest that you try it with and without ginger to see if you like it. I also made this in muffin cups instead of ramekins and I've used pineapple instead of peaches. It's so easy and delicious! item not reviewed by moderator and published
The idea for this is good and could be used with a number of other fruits. As others have stated, the ginger over powers the peach flavor. The ginger flavor went over better with adults than kids. I'm going to make it with no ginger as a test. But overall, this is a keeper. item not reviewed by moderator and published
This was a huge hit, we are always looking for more peach recipes and this is a keeper. I thought it should be rated easy- all instructions are very straight forward. It does boil over so remember to bake them on a cookie sheet! item not reviewed by moderator and published
Easy &amp; delicious - the hardest task was chopping the crystallised ginger! After watching the show, I have a comment for Alton if he ever reads these. Western Colorado &amp; Utah have robust peach orchards (not just Georgia!) item not reviewed by moderator and published
I made these with some real Georgia peaches and they were awesome! item not reviewed by moderator and published
I'm with AB. This is my new favorite breakfast. I made it this morning; it was super easy and super quick. No more than fifteen minutes to prep plus twenty minutes bake time = 35 minutes till the best breakfast ever. I topped mine with whipped cream (because it seemed more appropriate for breakfast) but ice cream would be great for a dessert topping A definite keeper. Thanks once again AB. item not reviewed by moderator and published
My family loved this fast and easy dessert! I tried this recipe after my husband and I saw the Good Eats show that it was featured on. We had company coming, so we decided to give it a try. They were a big hit. We'll definitely do these again! Super, Alton, thanks!! item not reviewed by moderator and published
Before I made these cakes, I did a little experiment with the peaches, sliced one up and put ginger on half and cinnamon on the other. Decided to go with the cinnamon for sure. I used 4.5 ounce ramekins and the recipe came out fine. I only used one peach though. (As shown on the show)Boil the peach for 15 seconds, then shock in ice water to make the peeling easy to remove. Very good with vanilla ice cream and the perfect amount for a small dessert. Pretty easy to make and they were a huge hit. Enjoy! item not reviewed by moderator and published
I sometimes make this for breakfast and it's fantastic. You can make it the night before and just pop it in the microwave in the morning too. I also use it as an excuse to eat ice cream. item not reviewed by moderator and published
This has become a favorite of mine for dinner parties. It's so easy to prepare, looks great with vanila ice cream, and tastes incredible. I've done it with pineaple when peaches are not in season. item not reviewed by moderator and published
This recipe is SO good that I wanted to eat all four servings! It was so easy to make and tastes so good with a good old fashioned scoop of ice cream! item not reviewed by moderator and published
I score my variation with a five simply because I prefer it with nectarine in place of peaches. Alton was right, makes a very good breakfast. item not reviewed by moderator and published
Very good! The ginger needs to be cut in 1/2! Then, it will be FANTASTIC! item not reviewed by moderator and published
I made these tonight and was really pleased. I didn't have 6 oz dishes, so I made it in 2 larger ramkins, increasing the cooking time by 10 minutes. We just finished them, and seriously, they were to die for. item not reviewed by moderator and published
yum yum item not reviewed by moderator and published
I made these with my 4-year old niece last night, and they were awesome! We did cut the ginger back by 1/3 though, because it looked like way too much, and they were still quite gingery. This is a great recipe to make with kids since it's so simple. I will definitely make these again, and will try with different kinds of fruit. item not reviewed by moderator and published
This is incredibly easy to make, and tastes great. I used white peaches instead of the regular variety at my supermarket. Also, in the bulk bins of spices and candies, they have candied ginger pieces. I used two of the pieces per rammiken. It worked very well. Good job A.B.! item not reviewed by moderator and published
WOW this must be a mistake! This taste much better without the ginger. Maybe with a little cinnamon. item not reviewed by moderator and published
Because peaches are not in season yet, I tried this with canned peach slices. It was great, especially with french vanilla ice cream. When fresh peaches are available I will certainly make this again. item not reviewed by moderator and published
We saw the show last week, and have already made the recipe twice. I used 1/4 cup milk and 1/4 cup plain yogurt due to the lack of buttermilk, but these still rose nicely and were very light. Also used apples and cinnamon instead of the peaches and ginger. Still fantastic, and we couldn't believe how easy this was to make! item not reviewed by moderator and published
A solid recipe, but nothing spectacular. Consider cutting back on the amount of ginger. It tends to overpower the other flavors. Also, although Alton suggests it can be served at room temp, the results are only so so. It's much better warm. item not reviewed by moderator and published
The Peach upside-down Cakes were divine! A must try! item not reviewed by moderator and published
This was very simple and it worked! delicious. I made them in the summer with fresh peaches. I'd like to try them with other fruit. item not reviewed by moderator and published
I even used canned peaches to make this in the winter when the fresh ones were out of season. Still Great! item not reviewed by moderator and published
I had to use canned since they aren't in season and it came out more like a cobble, but it was very good! Will definitely make it again! item not reviewed by moderator and published
I saw this on tv and happened to have all of the ingredients. About 40 minutes later my family and I were enjoying the best upside down cake we had ever eaten. item not reviewed by moderator and published
This made up exactly as the recipe promised! I have used thinly sliced apples, too, using nutmeg and cinnamon! It has become a family favorite. item not reviewed by moderator and published
I tried this recipe with fresh pears and worked wonderfully. A yummy experience... item not reviewed by moderator and published
This recipe is easy to do, fast and foolproof. Its a great desert to make when you have surprise guests. item not reviewed by moderator and published
I love all the ingredients going into them, and they were good, but really nothing special. I am not sure why others thought they were so great. If you are still inclined to make them, halve the fruit, it is way too much for 6 oz. ramekins. item not reviewed by moderator and published
Easy, elegant-looking when plated on top of fresh cream, and even better the next day--a great make-ahead dessert that looks like a lot of trouble, yet is anything but. item not reviewed by moderator and published
Making these for company is terrific since they are pretty to look at, delicious and people think they take a lot longer than they do. I served with vanilla nonfat frozen yoghurt. item not reviewed by moderator and published
it took really ahort time to prepare it and it was deliciose. item not reviewed by moderator and published
I made this just like the recipe, except I didn't have any candied ginger so I used cinnamon. It was so moist and delicious especially right out the oven. Next time I think I will try apples. Good job, AB! item not reviewed by moderator and published
You can't go wrong with peaches and this recipe is no exception. Best part is you can eat them while they're still hot from the oven. item not reviewed by moderator and published

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