Name: Peach Upside-Down Cake
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 8 servings
Ingredients: 2 sticks butter; 1/2 cup sugar; 2 ripe peaches, pitted, sliced into eighths; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon kosher salt; 2 cups buttermilk; 1 tablespoon vanilla extract; 3 eggs; Zest of 1/2 lemon

Directions

Preheat the oven to 350 degrees F.
Place 1 tablespoon of the butter in 8 ramekins, and rub all around the inside. Divide 1/4 cup of the sugar between the ramekins and turn so the insides are coated with sugar. Divide the peaches between the ramekins.
In a large bowl, combine the remaining 1/4 cup sugar and the flour, baking powder, baking soda and salt; stir to incorporate. In a separate bowl, combine the buttermilk, vanilla, eggs and lemon zest. Melt the remaining stick butter in a small saucepan and cook until brown; pour into the wet ingredients and mix together with a whisk. Add the wet mixture to the dry, and stir with a spatula until combined.
Pour the batter over the peaches, filling to just below the top of the ramekins. Set the ramekins on a small baking sheet and transfer to the oven. Bake for 25 minutes. Let cool for 7 to 10 minutes.
Run a paring knife or small offset spatula around the edge of each ramekin, and then invert the cakes onto serving plates.

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Peach Upside-Down Cake

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