Thursday, October 7, 2010

Peach Days Is Peachtastic!

We really didn't do much for Peach Days this year other than treat ourselves to some peach related desserts. We walked around the booths for one part of an afternoon and then left and went to the Aggie game. I know, we're boring that way. But we didn't think Charlie would appreciate the parade yet as he hasn't learned that he cares about c-a-n-d-y. And we learned our lesson last year on that thing.... woah, overkill. So instead of telling you about that, I'll share a very tasty dessert, ala Alton Brown - They are really easy, quite quick, and really yummy!

Individual Peach Upside-Down Cakes


  • 3 tablespoons unsalted butter, divided
  • 1/4 cup light brown sugar
  • 2 medium peaches, peeled
  • 1-ounce finely chopped crystallized ginger, approximately 3 tablespoons
    (I've searched high and low for this in No. Utah and couldn't find it, it's just fine w/o, but I'd love to try it with it sometime!)
  • 2.5 ounces all-purpose flour, approximately 1/2 cup
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/3 cup granulated sugar
  • 1/2 cup buttermilk, room temperature
  • 1/2 teaspoon vanilla extract
  • Whipped Cream or ice cream, for serving, optional


Preheat oven to 350 degrees F.

Divide 2 tablespoons of the butter between 4 (6-ounce) ramekins. Melt the remaining tablespoon of butter and set aside. Evenly divide the brown sugar between the ramekins; sprinkling it into the bottoms of the dishes. Cut each peach into 12 to 14 pieces. Lay the peaches on top of the sugar; evenly dividing them between the dishes and sprinkle with the ginger. Set aside.

In a medium mixing bowl whisk together the flour, baking powder, baking soda and salt. In a separate bowl whisk together the sugar, buttermilk, vanilla extract and 1 tablespoon of melted butter. Add the wet mixture to the dry mixture and stir just until combine. Pour the batter over the peaches; dividing the mixture evenly between the dishes. Place on the middle rack of the oven and bake for 20 to 25 minutes or until the cake reaches an internal temperature of 190 degrees F on an instant-read thermometer.

Remove from the oven to a rack and allow to cool for 5 minutes. Run a knife around the edge of each dish and turn upside down onto a serving plate. Repeat with each cake. Serve immediately with whipped cream or ice cream if desired.

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