Baked in small ramekins, these petite cakes are flipped once cooled to reveal sweet and delicious peach slices.
Downloads:Peach Upside-Down Cakes Recipe
3/4 cup softened unsalted butter, divided
1 cup plus 2 tablespoons sugar
3 large eggs
1/2 teaspoon vanilla extract
1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup buttermilk
3/4 cup brown sugar
25 to 30 (1/8-inch-thick) peach slices
• Preheat oven to 350°. Spray 6 (4-inch) ramekins with nonstick baking
spray with flour. Set aside.
• In a large bowl and using an electric mixer at medium-high speed,
beat 1/2 cup butter until creamy. Gradually add the sugar, and beat
until fluffy. Add the eggs, one at a time, beating well after each addition.
Mix in the vanilla extract. Set aside.
• In a medium bowl, combine the flour, baking powder, and salt. Sift
twice. Alternately add the sifted flour mixture and buttermilk to
the butter-sugar mixture, beginning and ending with the flour
• In a small saucepan over medium heat, melt remaining 1/4 cup butter.
Divide the melted butter evenly among the prepared ramekins,
then sprinkle each evenly with brown sugar. Arrange 4 to 5 peach
slices in each ramekin in a single layer over the brown sugar. Divide
batter evenly among prepared ramekins
• Bake until a wooden pick inserted near the center comes out clean,
approximately 30 minutes. Let the cakes cool in ramekins for 10
• To serve, invert a plate on top of each ramekin, and carefully flip
cakes onto plates while still warm.