Judul : Alton Brown's Individual Upside Down Peach Cakes
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Alton Brown's Individual Upside Down Peach Cakes
My daughter loves the show Good Eats, because the show's theatricality and its knowledgeable host Alton Brown makes food science fun.
One night Alton was doing a show on peaches and made individual upside down peach cakes. The little delights were calling out to me, particularly since I had some giant, luscious peaches from Trader Joe's in my fridge.
So the next night I came home and whipped these up.
They were a little sweet for me, but a little lemon juice would make them just right. Perhaps if I had light brown sugar as the recipe called for, that might have made a difference as well.
Alton says the cakes make the best breakfasts ever. Guess what we're eating tomorrow?
Notes:
I made 6 portions in 4 oz. ramekins instead of the 6 in the recipe to save on calories. In Weight Watchers points, this is 4 points per serving without the ice cream.
I didn't use crystallized ginger, but Penzey's apple pie spice.
This also can be made with pineapples, pears, or other fruits.
The recipe is on the Food Network.
Alton Brown's Individual Upside Down Peach Cakes
3 tablespoons unsalted butter, divided
1/4 cup light brown sugar
2 medium peaches, peeled
1-ounce finely chopped crystallized ginger, approximately 3 tablespoons
2.5 ounces all-purpose flour, approximately 1/2 cup
1 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon kosher salt
1/3 cup granulated sugar
1/2 cup buttermilk, room temperature
1/2 teaspoon vanilla extract
Whipped cream or ice cream, for serving, optional
Directions
Preheat oven to 350 degrees F.
Divide 2 tablespoons of the butter between 4 (6-ounce) ramekins. Melt the remaining tablespoon of butter and set aside. Evenly divide the brown sugar between 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 between the dishes and sprinkle with the ginger. Set aside.
In a medium mixing bowl whisk together the flour, baking powder, baking soda and salt. In a separate bowl whisk together the sugar, buttermilk, vanilla extract and 1 tablespoon of melted butter. Add the wet mixture to the dry mixture and stir just until combine. Pour the batter over the peaches; dividing the mixture evenly between the dishes. Place on the middle rack of the oven and bake for 20 to 25 minutes or until the cake reaches an internal temperature of 190 degrees F on an instant-read thermometer.
Remove from the oven to a rack and allow to cool for 5 minutes. Run a knife around the edge of each dish and turn upside down onto a serving plate. Repeat with each cake. Serve immediately with whipped cream or ice cream if desired.
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