Individual Peach Upside-Down Cake

Individual Peach Upside-Down Cake

I have always felt the marriage of cake and fruit to be powerful magic, especially when the elements in question are subtly segregated. A good example of this approach is the single-serving peach upside-down cake, which just might be my favorite breakfast food of all time.

Individual Peach Upside-Down Cake
Yields 4
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  1. 3 tablespoons unsalted butter
  2. 1/4 cup light brown sugar
  3. 2 medium peaches, peeled
  4. 2 1/2 ounces all-purpose flour
  5. 1 teaspoon baking powder
  6. 1/8 teaspoon baking soda
  7. 1/8 teaspoon kosher salt
  8. 1/3 cup sugar
  9. 1/2 cup buttermilk, at room temperature
  10. 1/2 teaspoon vanilla extract
  11. Whipped cream or vanilla ice cream, optional
  1. Heat the oven to 350 degrees F.
  2. 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.
  3. Cut each peach into 12 to 14 pieces. Lay the peaches on top of the sugar, evenly dividing them among the dishes. Set aside.
  4. Whisk together the flour, baking powder, baking soda and salt in a medium bowl. 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.
  5. Pour the batter over the peaches, dividing the mixture evenly among the dishes. Bake on the middle rack of the oven for 20-25 minutes, until the cake reaches an internal temperature of 190 degrees F.
  6. Remove from the oven and cool on a rack for 5 minutes. Run a knife around the edge of each dish and turn it upside down onto a plate. Serve immediately with whipped cream or ice cream, if desired.


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  1. 3

    I’ve made this twice now. I bought ramekins for it. So delicious. The second time, I sprinkled a little bit of cinnamon on the peaches before putting the batter on top. I love peaches with cinnamon. Alton Brown is my hero. I haven’t yet made any of his recipes I didn’t like.

  2. 5

    Tried this with nectarines at my restaurant. Scaled up x2 and made a lot of minis with a silicone donut mold and it worked nice. Tried scaling up to x5 and baking in a springform pan, but… I don’t know if I underbaked it (cake tester was clean) or if it didn’t set long enough before unmolding (I unmolded after an hour because I didn’t want the nectarines to get too soggy), but the cake… melted… when I cut it…

  3. 7
    Kim mitchell

    Just tried these. Yummy. I did not have ramekins so used big muffin tin. Turned them over onto a cookie sheet. A little fixing was required but not bad. I would like to try with chopped ginger but maybe my peaches although fresh and soft were not at their peak. Was considering this recipe for a wedding shower. Havent decided yet….thought I would have another and null it over lol. Good job Alton! Thank you

  4. 10

    This was basically perfect, even though we didn’t have buttermilk, and there wasn’t time to bring the milk to room temp. Such a great use of peaches!

  5. 13

    Using a Lodge Drop Biscuit Pan instead of ramekins makes this super easy. Just turn them out onto a large plate and use a pancake turner to move then where you need them.

  6. 14

    Using a Lodge Drop Biscuit Pan instead of ramekins makes this supper easy. Just turn them out onto a large plate and use a pancake turner to move then where you need them.

  7. 15

    I just attempted this recipe and realized I measured the flour incorrectly. I’m sure if I was more experienced, it would’ve been obvious that the flour wasn’t measured in cups, but I’m not. At least the peaches tasted good. Just surprised everything else was measured in cups and the flour was in ounces, especially since it’s just a third.

    To anyone who is curious, no, the dough doesn’t taste good with that much flour in it lol

    • 16

      Oops, I just realized I did the same thing. That’s really embarrassing, I should know by now from all the Good Eats I’ve watched…

  8. 17

    I have used lemon juice with flax milk in gluten free/vegan baked goods with success as a substitute for buttermilk. I have also found earth balance brand to be the most predictable butter replacement. Can’t wait to try it!

  9. 18

    cant wait to try this. I’m very allergic to gluten – would this work if I used gluten free flour mix? Or almond meal and gluten free flour blend? Any alterations? Thanks!!

  10. 19

    Alton, I love that you’re updating your old favorites. There’s lots of gems I’m sure.
    Just making sure this is correct, in the old recipe it had crystallized ginger but this version is missing it. Do you find it wasn’t necessary or is that an editing oversight?

    • 20
      Mary Halifax

      Right! The ginger was such a delightful addition! It was 1oz, chopped for those who want to add it. I really recommend you do.

  11. 21

    Vegan options could work. But nothing is going to behave in the oven quite like real butter fat. Same with actual milk fat. Not to speak ill of vegan or dairy free. Just that the substitutes used may yield a slightly different result.

  12. 22
    Jose Gomez

    Nutrition Facts
    Serving Size 136 g
    Amount Per Serving
    Calories 272Calories from Fat 83
    % Daily Value*
    Total Fat 9.2g14%
    Saturated Fat 5.7g28%
    Cholesterol 24mg8%
    Sodium 210mg9%
    Potassium 300mg9%
    Total Carbohydrates 45.9g15%
    Dietary Fiber 1.2g5%
    Sugars 31.2g
    Protein 3.4g
    Vitamin A 9% • Vitamin C 6%
    Calcium 11% • Iron 6%
    Nutrition Grade D+

  13. 25

    Yes. Precisely my thoughts. We’re lactose intolerant, so we’ll try it lactose free style. I hope whole lactose free milk is ok and vegan butter. I wonder how berries would turn out. We have berries growing in our garden.

  14. 26

    peaches are such a nice summer fruit and this looks gorgeous.
    I will make this using non dairy ingredients and take a photo for the internet.
    thank you for all of these images and words, please post more video fruit tutorials on fruits like papaya

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