Peach Upside-Down Cake

Save Recipe
  • Level: Intermediate
  • Total: 1 hr 5 min
  • Active: 30 min
  • Yield: 8 servings
Share This Recipe

Ingredients

Directions

  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Run a paring knife or small offset spatula around the edge of each ramekin, and then invert the cakes onto serving plates.
Peach Bundt Cake
PREMIUM
Antonia Lofaso

Peach Bundt Cake

25m Easy 99%
CLASS
Grilled Peach Shortcakes
PREMIUM
Erin Jeanne McDowell

Grilled Peach Shortcakes

25m Easy 95%
CLASS
Grilled Peach Galette
PREMIUM
26m Easy 84%
CLASS
Pina Colada Upside-Down Cakes
PREMIUM
25m Easy 93%
CLASS

Sarah Holden

Peach Cobbler

36m Easy 97%
CLASS
14m Easy 100%
CLASS