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Individual Upside Down Peach Cakes

A delightful, single-serving desserts that combine tender cake with caramelized peach slices on top.

Get Cooking

1. Set your oven to 350 degrees
2. Divide the 2 tablespoons of butter between the ramekins(4).
3. Distribute the brown sugar evenly.
4. Cut the peaches into 12 to 14 slices. Set the peaches on top of the sugar, again evenly dis­tributing them.
5. Add the ginger on top of each ramekin. Between 1/s to ¼ tsp per ramekin, depending on how much ginger you like.
6. In a medium-sized mixing bowl, combine, the flour, baking powder, baking soda, and salt. Stir to combine.
7. In a second bowl, combine the melted butter with the pure cane sugar, buttermilk, and va­nilla extract.
8. Add the wet ingredients on top of the dry ingredients. Stir util just combined. Don’t over work it. Pour the batter evenly over each ramekin.
9. Set the ramekins on a sheet pan. Place in the middle of the oven and bake for 20 to 25 minutes until slightly browned on top.
10. Allow to cool for 5 minutes before using an oven mit to grab each ramekin. Run a knife along the sides, then grab a small plate, turn it upside down and put it on top of the rame­kin. Turn it upside down, so the plate is on the bottom. Tap the ramekin until it slides out.

Recipe by Alton Brown, adapted by Georgia Peach Truck.