Saturday, July 31, 2010

Peach Upside Down Cake


I used individual ramekins to bake these upside down cakes in.
Every one gets a perfect amount of peaches and the crust on the bottom remains a bit crispy. It is the perfect warm summer night dessert.
When they came out of the oven. . I flipped them over a dessert dishes and the serving was done.


  • 3/4 cup brown sugar
  • 1/4 cup butter, melted
  • 2 cups peeled, and chopped peaches
  • 1/2 cup soft butter
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/4 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  1. Spray 6 - 8 ounce ramekins with cooking spray and set on a cookie sheet
  2. In a small saucepan, combine the 3/4 cup sugar and 1/4 cup butter and bring to a simmer over medium heat. Simmer several minutes until the sugar dissolves.
  3. Using a gravy ladle, divide the sugar butter mixture between the ramekins, divide the chopped peaches between them and set aside.
  4. Heat the oven to 350 F.
  5. In a medium sized bowl, beat the 1/2 cup butter and 1/2 cup sugar until creamed and then add the eggs and the vanilla, and beat until combined.
  6. Add all the dry ingredients at one time and pour the buttermilk over all and beat until combined.
  7. Using an ice cream scoop, divide the batter evenly over the peaches.
  8. Bake until a toothpick comes out clean ..about 35 minutes.
  9. Use two thinner potholders, turn serving dishes over the hot ramekins and flip them over together to release the upside down cakes.
  10. Serve warm with ice cream.

13 comments:

  1. Your pictures look wonderful and this dessert looks divine

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  2. Do you think this would taste OK with nectarines if I don't have peaches on hand...or should I just wait until I have peaches. Also, if we don't eat all of them tonight, are the leftovers good? It looks amazing!

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  3. What size pan would I need if I don't make them as individual desserts? They look so tasty!

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  4. If you do it in a whole pan, line the outside of a 9 inch springform and do it in there. I was thinking of trying a cast iron fry pan too. ..that would be kind of fun.

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  5. Oh. .and yes, nectarines would work wonderfully with this as long as they are fully ripe.

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  6. Such a clever way to bake and present them to get the best result! They look scrumdillyicious!

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  7. What apretty dish to serve guests

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  8. I'd love to enjoy one of these little desserts sometime at your place....or maybe I will make them myself....wonderful idea to make individuals. Kathy

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  9. Made this tonight as we were having company. Did it in a 9x9 and the centre wasn't quite done even though I left it in until the toothpick appeared to come out clean. Anyway, the edges made enough servings and it was delicious - like carmelized nectarines. I saw the recipe this morning and picked up a 'dents & bents' pkg. of ripe nectarines for $1.29 this aft. Perfect! Will do it in ramekins next time.
    Thanks as always. My gang always asks if a new recipe is from the Mennonite girls. :)

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  10. This must have appeared obvious to others who have tried this but which amounts of butter and which amount of sugars are you using in step 2 and 5 respectively.

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    Replies
    1. Sorry that this is unclear. It would be in the order listed. So the amounts that are melted together and put into ramekins would be the 3/4 cup sugar and the 1/4 cup butter.
      I'll clarify in the recipe itself.

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  11. Thank you very much.

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