Uncomplicated to prepare (no food processor or electric mixer required!), beautiful on the plate, AND super delicious, these Individual Peach Upside-Down Spice Cakes are the perfect ending to both casual and elegant get-togethers.
We have such fabulous summertime peaches in Denver, that come from the orchards in Palisade, Colorado. They’re plump, juicy, colorful and oozing tons of peach flavor. As a result, I’m always experimenting and trying new ways to incorporate these delicacies into creative and new dishes – like my Grilled Peach and Fresh Mozzarella Salad. One summer, I created these Individual Peach Upside-Down Spice Cakes for my book club. Elegant, easy to prepare, and super scrumptious, they will be your go-to summer peach recipe from now on!
Sliced peaches are arranged in a nest of butter and brown sugar, then baked with a cinnamon-nutmeg-vanilla-buttermilk cake batter on top. Cinnamon and brown sugar are perfect complements for the peaches, and the buttermilk adds a subtle bit of tang. Once inverted, the resulting dish is a super moist spice cake with caramel-sauced peaches on top. OMG, so yummy!
Delicious naked, they are also scrumptious with a scoop of vanilla ice cream.
Individual Peach Upside-Down Spice Cakes
Uncomplicated to prepare (no food processor or electric mixer required!), beautiful on the plate, and super delicious, these cakes are the perfect ending to both casual and elegant get-togethers.
- Yield: 6 servings
- Category: Desserts, easy entertaining
5 tablespoons unsalted butter, divided (plus more for buttering ramekins)
1/4 cup light brown sugar, packed
3 medium-size ripe peaches, peeled
1 cup flour
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup buttermilk
1 teaspoon vanilla extract
Vanilla ice cream, for serving (optional)
- Preheat oven to 350 degrees. Generously butter bottom and sides of 6 (8-ounce) ramekins.
- Cut 3 tablespoons of the unsalted butter into small pieces and divide evenly between the prepared ramekins. Sprinkle 2 teaspoons of the brown sugar on top of the butter pieces.
- Slice each peach in half and remove the pit. Slice each half into 6 wedges and arrange in a circular pattern on top of the butter and brown sugar. Set aside.
- Melt the remaining 2 tablespoons of butter. Set aside to cool a bit.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, nutmeg, baking soda and salt.
- In a medium mixing bowl, whisk together the buttermilk, vanilla and melted butter. Add to the flour mixture and stir just until combined. Spoon the batter evenly over the peaches. Place ramekins on a large rimmed cookie sheet and bake for around 35 minutes or until the cake is browned on top, firm (but still springy) to the touch and cooked through.
- Remove from the oven and cool for around 5 minutes. Run a knife around the edge of one cake. Place a dessert plate on top and invert. Carefully remove the ramekin. Repeat with remaining cakes. Serve immediately, with vanilla ice cream if desired.
Make ahead: cakes can be baked earlier in the day, left in ramekins, covered and kept at room temperature. Reheat in a 300-degree oven for around 20 minutes, or until warmed through. Let sit a few minutes before inverting onto plates.