Good Eats’ Individual Peach Upside-Down Cakes – An Alton Brown Delight

I remember the first time I attempted an upside-down cake. It was with my grandmother, her kitchen filled with the warm, comforting aroma of browned butter and cinnamon. I was maybe ten years old, perched on a stool, mesmerized as she layered pineapple rings into the bottom of her cast-iron skillet. The magic of unmolding that cake, the golden fruit glistening atop a fluffy crumb, is a memory I cherish. Alton Brown’s individual peach upside-down cakes bring back that same childlike wonder, but with a perfectly portioned, modern twist.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 40-45 minutes
• Servings: 4
• Yield: 4 individual cakes
• Dietary Type: Vegetarian

Ingredients

• 3 tablespoons unsalted butter
• 1/4 cup light brown sugar
• 2 medium peaches, peeled
• 1 ounce finely chopped crystallized ginger (optional)
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt (Kosher salt recommended)
• 1/3 cup granulated sugar
• 1/2 cup buttermilk
• 1/2 teaspoon vanilla extract
• Whipped cream (optional) or ice cream (optional)

Equipment Needed

• 4 (6-ounce) ramekins
• Mixing bowls
• Whisk or fork
• Measuring cups and spoons
• Oven

Instructions

1. Preheat your oven to 350°F (175°C).

2. Place 1/2 tablespoon of butter into the bottom of each of the four 6-oz ramekins. Ensure the butter is evenly distributed.

3. Melt the remaining 1 tablespoon of butter. You can do this in a small saucepan over low heat or in the microwave in short bursts, being careful not to burn it. Set the melted butter aside to cool slightly.

4. Sprinkle 1 tablespoon of brown sugar into each ramekin, over the butter. The brown sugar will caramelize during baking, creating a delicious, sticky base for the cake.

5. Cut the peeled peaches into bite-sized pieces. Divide the peach pieces evenly among the four ramekins, arranging them artfully over the brown sugar. If using, sprinkle the finely chopped crystallized ginger over the peaches. The ginger adds a lovely warmth and a touch of spiciness.

6. In a mixing bowl, combine the dry ingredients: all-purpose flour, baking powder, baking soda, and salt. Whisk or sift them together to ensure even distribution.

7. In another bowl, combine the wet ingredients: melted butter, granulated sugar, buttermilk, and vanilla extract. Whisk these ingredients together until well combined.

8. Add the wet mixture to the dry mixture. Stir until just combined. It’s perfectly normal to have some lumps in the batter at this stage. Avoid overmixing, as this can lead to a tough cake.

9. Pour the batter over the peaches in the ramekins, dividing it evenly among the dishes.

10. Bake the ramekins on the middle rack of the preheated oven for 20-25 minutes. Alton Brown suggests the internal temperature should reach 190°F (88°C), but it’s important to monitor the cakes visually. They are done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached, and the tops are golden brown.

11. Remove the ramekins from the oven and let them cool for 5 minutes. This allows the cake to set slightly and makes it easier to unmold.

12. After cooling for 5 minutes, use a knife to gently loosen the batter from the sides of the ramekins. Place a plate or bowl over the ramekin and carefully invert it to unmold the cake. The caramelized peaches should now be on top, creating a beautiful upside-down effect.

13. Serve warm, optionally topped with whipped cream or a scoop of your favorite ice cream. The contrast of warm cake and cold topping is simply divine.

Expert Tips & Tricks

• Browning the Butter: For an even richer, more complex flavor, brown the butter before melting it. Watch it carefully as it melts, swirling the pan until the butter turns a nutty brown color and emits a fragrant aroma. Be careful not to burn it!
• Fruit Variations: While this recipe calls for peaches, feel free to experiment with other fruits like nectarines, plums, or even berries. Adjust the baking time slightly depending on the fruit’s moisture content.
• Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 1/2 teaspoons of lemon juice or white vinegar to 1/2 cup of regular milk. Let it stand for 5 minutes to thicken.
• Preventing Sticking: To ensure the cakes release easily, you can grease the ramekins with cooking spray in addition to the butter.
• Even Baking: To promote even baking, rotate the ramekins halfway through the baking time.
• Make Ahead: You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. However, keep in mind that the baking powder will lose some of its potency over time, so the cakes may not rise as high.
• Ginger Substitute: If you aren’t a fan of crystallized ginger, you can substitute it with a pinch of ground cinnamon or nutmeg.

Serving & Storage Suggestions

Serve these individual peach upside-down cakes warm, ideally within a few hours of baking. The warm cake and caramelized peaches are especially delightful when paired with a dollop of freshly whipped cream or a scoop of vanilla ice cream.

Leftover cakes can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, warm them in a preheated oven at 350°F (175°C) for 5-10 minutes, or microwave them for a shorter period. If you microwave them, be aware that they might lose some of their crispness. Freezing is not recommended, as the texture of the cake can become altered upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	16g	25%
Saturated Fat	10g	50%
Cholesterol	45mg	15%
Sodium	250mg	10%
Total Carbohydrate	50g	17%
Dietary Fiber	2g	8%
Sugars	30g	N/A
Protein	4g	8%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free blend. Be sure to use a blend that includes xanthan gum for binding.
• Dairy-Free Option: Replace the buttermilk with a non-dairy alternative like almond milk, soy milk, or oat milk. You can also add a teaspoon of lemon juice or apple cider vinegar to mimic the tanginess of buttermilk. Use a plant-based butter substitute as well.
• Spice It Up: Add a pinch of cardamom or allspice to the batter for a warmer, more aromatic flavor.
• Nutty Crunch: Sprinkle chopped nuts like pecans or walnuts over the peaches before pouring in the batter for added texture and flavor.
• Seasonal Fruit: In the fall, try this recipe with apples or pears. In the summer, blueberries or raspberries would be delicious.

FAQs (Frequently Asked Questions)

Q: Can I use canned peaches instead of fresh peaches?
A: Yes, you can use canned peaches, but be sure to drain them well before adding them to the ramekins. Fresh peaches will provide the best flavor and texture, but canned peaches are a convenient alternative.

Q: How do I know when the cakes are done?
A: The cakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. The tops should also be golden brown.

Q: My cakes stuck to the ramekins. What did I do wrong?
A: Make sure you grease the ramekins thoroughly with butter. Letting the cakes cool for 5 minutes before unmolding is also crucial. If they still stick, try running a thin knife around the edges before inverting.

Q: Can I make one large cake instead of individual cakes?
A: Yes, you can bake this recipe in a 9-inch cake pan. Increase the baking time to 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Q: Can I add other spices to the batter?
A: Absolutely! A pinch of cinnamon, nutmeg, or cardamom can add a lovely warmth to the cake. Experiment with your favorite spice blends to create a unique flavor profile.

Final Thoughts

Alton Brown’s individual peach upside-down cakes are a delightful treat that’s surprisingly easy to make. The combination of caramelized peaches, a moist and tender cake, and a hint of ginger is simply irresistible. I encourage you to give this recipe a try and experience the joy of unmolding your own perfectly portioned dessert. Don’t hesitate to get creative with fruit variations and spice combinations to make it your own. And if you do, be sure to share your creations – and any helpful feedback – with friends, family, or even the world! These cakes are also wonderful paired with a cup of strong coffee or a light dessert wine. Enjoy!