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. 2

    I didn’t have fresh peaches but I had frozen ones. I made with the adjustments for altitude as suggested above. While the frozen peaches don’t look as nice – somewhat brownish – the final result was delicious. Much better that peach cobbler.

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