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
- Spray 6 - 8 ounce ramekins with cooking spray and set on a cookie sheet
- 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.
- Using a gravy ladle, divide the sugar butter mixture between the ramekins, divide the chopped peaches between them and set aside.
- Heat the oven to 350 F.
- 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.
- Add all the dry ingredients at one time and pour the buttermilk over all and beat until combined.
- Using an ice cream scoop, divide the batter evenly over the peaches.
- Bake until a toothpick comes out clean ..about 35 minutes.
- Use two thinner potholders, turn serving dishes over the hot ramekins and flip them over together to release the upside down cakes.
- Serve warm with ice cream.
Your pictures look wonderful and this dessert looks divine
ReplyDeleteDo 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!
ReplyDeleteWhat size pan would I need if I don't make them as individual desserts? They look so tasty!
ReplyDeleteIf 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.
ReplyDeleteOh. .and yes, nectarines would work wonderfully with this as long as they are fully ripe.
ReplyDeleteSuch a clever way to bake and present them to get the best result! They look scrumdillyicious!
ReplyDeleteWhat apretty dish to serve guests
ReplyDeleteThis looks heavenly! :)
ReplyDeleteI'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
ReplyDeleteMade 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.
ReplyDeleteThanks as always. My gang always asks if a new recipe is from the Mennonite girls. :)
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.
ReplyDeleteSorry 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.
DeleteI'll clarify in the recipe itself.