GOOD EATS' INDIVIDUAL PEACH UPSIDE-DOWN CAKES - ALTON BROWN
This is the recipe presented in the Good Eats episode 'Peachy Keen'. Alton recommends it for breakfast. (We enjoyed it this morning!) It makes 4 6-oz cakes.
Provided by JoshandKate
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat Oven to 350°F.
- Put 1/2 Tbsp of butter in bottom of each 6 oz ramekin. (4 ramekins).
- Melt the remaining Tbsp of butter and set aside.
- Sprinkle 1 Tbsp of Brown Sugar into each ramekin.
- Cut each peach into pieces and evenly divide the pieces in the 4 containers. Sprinkle with ginger if used.
- In a mixing bowl combine flour, soda, powder, and salt.
- In another bowl combine melted butter, sugar, buttermilk, and vanilla.
- Add the wet mixture to the dry and stir to combine. (Some lumps are expected! Don't over stir.).
- Pour the batter over the peaches, splitting it up evenly between the dishes.
- Bake on middle rack for 20-25 minutes Alton says the internal temp should reach 190F, but we didn't get there and it was still wonderful.
- Remove from oven and allow to cool for 5 minutes Then use a knife to free the batter from the sides of the ramekins and turn upside down on a plate or bowl.
- Add ice cream or whipped cream and serve.
INDIVIDUAL PEACH UPSIDE-DOWN CAKE
I got this from Alton Brown off of Good Eats on the Food Network. It's really easy to make and good with ice cream.
Provided by Shoffer77
Categories Dessert
Time 55m
Yield 4 cakes, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat Oven to 350 degrees F.
- Divide 2 tbsp of butter between 4 (6 ounce) ramekins. Melt the remaining tbsp of butter and set aside. Evenly divide the brown sugar between the ramekins; sprinkling it into the bottom 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 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 the tbsp of melted butter.
- Add the wet mixture to the dry mixture and stir just until combine. Pour the batter over the peaches, dividing evenly between the dishes.
- Place ramekins on a cookie sheet (for even baking) and place on the middle rack of the oven. Bake for 20 to 25 minutes or until the cake reaches an internal temp 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 on to a serving plate. Repeat with each cake. Serve immediately with whipped cream or ice cream if desired.
PEACHES & CREAM MINI UPSIDE-DOWN CAKES
Enjoy these Peaches and Cream Mini Upside-Down Cakes as a special dessert! Watch now to learn why we love these sweet and gooey mini cakes.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Line 16 muffin pan cups with foil liners. Mix sugar and half the butter until blended; spoon into prepared muffin cups. Top with peaches.
- Beat cake mix, eggs, sour cream, 1/3 cup dry pudding mix and remaining butter in medium bowl with mixer until blended. Spoon over peaches. (Cups will be almost completely filled.)
- Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Transfer cupcakes to wire racks; cool completely.
- Beat remaining pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Spoon into pastry bag fitted with large plain tip. Insert tip into centers of cupcakes, then pipe pudding mixture into cupcakes. Refrigerate until ready to serve.
- Invert cupcakes onto plates just before serving; remove liners.
Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
PEACH UPSIDE DOWN CAKE I
This cake uses fresh peaches. Serve with whipped cream.
Provided by Judy Wilson
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Melt 1/4 cup butter or margarine in an 8-inch square pan. Sprinkle with brown sugar and nutmeg. Arrange peach halves, cut side down, in pan.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in egg. Stir together flour, baking powder and salt. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Spread batter over peaches.
- Bake in preheated oven until lightly browned on top, 35 to 40 minutes. Remove cake from oven, and let stand in pan for 5 minutes; invert onto serving platter.
Nutrition Facts : Calories 317.7 calories, Carbohydrate 40.7 g, Cholesterol 62.4 mg, Fat 16.4 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 10.1 g, Sodium 365.8 mg, Sugar 27 g
PEACH UPSIDE-DOWN CAKE
Southern peaches are something special. The trouble is, you pretty much have to live in the South to understand what the fuss is about, because peaches bought elsewhere are most often picked green and hard before shipping. When ag-entrepreneur Stephen Rose moved to Nashville in the summer of 2010, he made a disheartening discovery: No one was selling fresh, flavorful peaches like the kind he'd grown up with in Peach County, Georgia. He had an idea. He and his wife bought a 1964 Jeep truck and started selling big, beautiful, juicy Georgia peaches out of their cab in Nashville. Within five weeks, the city had consumed over ten tons of their brown-bagged peaches. Now the Peach Truck Tour travels through Tennessee, Kentucky, Ohio, Indiana, and Pennsylvania! Pineapple upside-down cake is a Southern classic and is most often made with canned pineapple. This version uses fresh peaches and is a vast improvement, in my opinion. You can use all-purpose flour instead of the cake flour, but the results will be a bit heavier and slightly dense.
Provided by Virginia Willis
Categories dessert
Time 1h30m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees F. Line a rimmed baking sheet with a silicone baking mat or parchment paper. (This step helps with cleanup.)
- Toss the peaches with the lemon juice in a large bowl. In a separate bowl, whisk together the flour, baking powder, and baking soda.
- Cook 1/4 cup of the granulated sugar over medium heat in a 10-inch cast-iron skillet, stirring occasionally with a wooden spoon, for 10 minutes, or until the sugar melts and turns a deep amber color. Remove from the heat. Immediately add 2 tablespoons of the butter and stir vigorously. Arrange the peach wedges in concentric circles over the sugar mixture, overlapping them as needed.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the remaining 3/4 cup granulated sugar, 1/2 cup butter, and vanilla bean seeds on medium speed until smooth. Add the eggs, one at a time, beating until blended after each addition. Add the sour cream and beat until blended. With the mixer running on low speed, gradually add the flour mixture, beating just until blended and stopping to scrape the bowl as needed. Spoon the batter over the peaches in the skillet and spread to cover. Place the skillet on the prepared baking sheet.
- Bake until golden brown and a wooden toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let cool in the skillet on a wire rack for 10 minutes. Run a knife around the edge to loosen.
- Carefully pour out any excess liquid from the skillet into a measuring cup and set aside. (It's okay if you don't have any excess liquid-it all depends on how juicy your fruit is.) Carefully invert the cake onto a serving plate and drizzle with any reserved liquid. Let cool slightly, about 10 minutes.
- For the bourbon cream: Combine the cream and bourbon in a large bowl. Refrigerate, along with a whisk, for at least 15 minutes. Once chilled, beat the cream with the chilled whisk until it holds soft peaks, 3 to 5 minutes. Makes about 1 cup.
- To serve, cut into wedges using a serrated knife. Top with bourbon cream and serve immediately.
UPSIDE-DOWN PEACH CAKE
Folks have been flipping over this peach upside-down cake for generations. This dessert is very popular with my family and guests. -Terri Kirschner, Carlisle, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar. , In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 384 calories, Fat 19g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 306mg sodium, Carbohydrate 52g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.
FRESH PEACH UPSIDE-DOWN CAKE
This is a family favorite and a great summertime dessert, using fresh peaches. We love this cake served warm with whipped cream.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Pour butter into an ungreased 9-in. square baking pan; sprinkle with brown sugar. Arrange peach slices in a single layer over brown sugar. , In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in lemon juice and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm with whipped cream if desired.
Nutrition Facts :
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- Cut 1 tablespoon of butter into 12 equal parts. (TIP: cold butter is easier to cut.) Place each butter piece in 12 muffin cups.
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INDIVIDUAL PEACH UPSIDE-DOWN CAKE RECIPE | ALTON BROWN
From altonbrown.com
4.4/5 (11)Category SweetsServings 4Estimated Reading Time 2 mins
- Divide 2 tablespoons of the butter among 4 (6-ounce) ramekins. Melt the remaining 1 tablespoon butter and set aside. Evenly divide the brown sugar among the ramekins, sprinkling it into the bottoms of the dishes.
- Cut each peach into 12 to 14 slices. Lay the peaches on top of the sugar, evenly dividing them among the dishes and sprinkle with the ginger, if using. 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, and melted butter. Add the wet mixture to the dry mixture and stir until just combined.
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