Individual Peach Upside-Down Cake

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Used Whole Wheat Pastry Flour and Earth Balance to make this vegan and it was still delicious.

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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.

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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!

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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.

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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

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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 really 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.

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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.

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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.

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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.

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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.