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Recipe of the Month -

Updated: Jan 6

Ever have one of those Saturday’s where you have done all of your running around and you decide to take a load off and just lounge on the couch. I am sure you all have been there. Well, this particular Saturday I had been out and about and it was time to just relax. I love watching Good Eats with Alton Brown the food the science its just all so exciting.


This particular show was all about peaches and OH PEACHES! They can be so sweet and juicy. I learned how to freeze and preserve peaches which will be helpful if I ever find a place to go peach picking. Any who as the show progresses he goes into make the upside-down peach cake. When he finished it looked like a piece of art work and now I wanted one. Guess what I had all of the ingredients in the house and that is win- win for me.


I was up and, in the kitchen, and in less than an hour I was in peach heaven. Now of course like all cooks do you have to put your own spin on things. I did not include the crystallized ginger, I’m not a big ginger fan. I did however add a little nutmeg and allspice about a 1/8 tsp of each. Add enough to make it smell good but not overpower you.

The picture below is my finished product. It didn’t turn out bad and tasted great. I have made it a second time when I visited my little sister.


GOOD EATS' INDIVIDUAL PEACH UPSIDE-DOWN CAKES

ALTON BROWN


READY IN: 1hr SERVES: 4 UNITS: US

INGREDIENTS

DIRECTIONS

  • Preheat Oven to 350°F.

  • Put 1/2 Tbsp of butter in bottom of each 6 oz ramekin. (4 ramekins).

  • Melt the remaining Tbsp of butter and set aside.

  • Sprinkle 1 Tbsp of Brown Sugar into each ramekin.

  • Cut each peach into pieces and evenly divide the pieces in the 4 containers. Sprinkle with ginger if used.

  • In a mixing bowl combine flour, soda, powder, and salt.

  • In another bowl combine melted butter, sugar, buttermilk, and vanilla.

  • Add the wet mixture to the dry and stir to combine. (Some lumps are expected! Don't over stir.).

  • Pour the batter over the peaches, splitting it up evenly between the dishes.

  • Bake on middle rack for 20-25 minutes Alton says the internal temp should reach 190F, but we didn't get there and it was still wonderful.

  • Remove from oven and allow to cool for 5 minutes Then use a knife to free the batter from the sides of the ramekins and turn upside down on a plate or bowl.

  • Add ice cream or whipped cream and serve.



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