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Thursday, August 24

Individual peach upside-down cakes

Butter, unsalted
2 tablespoons +
1 tablespoon
Sugar, light brown
¼ cup
Peaches
2 medium
Flour, all-purpose
2 ½ ounces
Baking powder
1 teaspoon
Baking soda
1/8 teaspoon
Salt, kosher
1/8 teaspoon
Sugar, granulated
1/3 cup
Buttermilk, room temperature
½ cup
Vanilla extract
½ teaspoon
Cream, whipped

  1. Preheat the oven to 350°F; ensure a rack is set in the middle. 
  2. Divide 2-tablespoons butter among four 6-ounce ramekins. 
  3. Melt 1-tablespoon butter; set aside. 
  4. Evenly divide the brown sugar among the ramekins, sprinkling it into the bottoms of the dishes. 
  5. Halve the peaches, remove the pits, and cut each half into seven to eight slices. 
  6. Arrange the peaches on top of the sugar, evenly diving them among the dishes; set aside. 
  7. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. 
  8. In a separate bowl, whisk together the sugar, buttermilk, vanilla, and melted butter. 
  9. Add the wet mixture to the dry mixture; stir until just combined. 
  10. Pour the batter over the peaches, dividing the mixture evenly among the dishes; bake for 20 to 25 minutes. 
  11. Remove from the oven, and cool on a rack for 5 minutes. 
  12. Run a knife around the edges of each dish, and invert it onto a plate. 
  13. Serve immediately with whipped cream. 
Recipe mildly adapted from Good Eats 2: The Middle Years by Alton Brown.

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