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
- 3 tablespoons unsalted butter
- 1/4 cup light brown sugar
- 2 medium peaches (peeled)
- 2 1/2 ounces all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon kosher salt
- 1/3 cup sugar
- 1/2 cup buttermilk (at room temperature)
- 1/2 teaspoon vanilla extract
- Whipped cream or vanilla ice cream (optional)
- Heat the oven to 350 degrees F.
- 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.
- Cut each peach into 12 to 14 pieces. Lay the peaches on top of the sugar, evenly dividing them among the dishes. Set aside.
- 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.
- 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.
- 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.