Peach Upside-Down Cake

 Individual Peach Upside-Down Cake

Makes 4 servings:

 Preparation time: 30 minutes

Cooking time: 25 minutes

Ingredients (Alton calls it Software):

• 3 tablespoons unsalted butter
• ¼ cup light brown sugar
• 2 medium peaches, peeled
• 1 ounce crystallized ginger, chopped
• 2½ ounces all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon kosher salt
• 1/3 cup sugar
• ½ cup buttermilk, at room temperature
• ½ teaspoon vanilla extract
• Whipped cream or vanilla ice cream, optional

Directions (Alton calls this Procedure):

1. Heat the oven to 350°F.
2. Divide 2 tablespoons of the butter among 4 (6-ounce) ramekins. Melt the remaining 1 tablespoon of 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, and sprinkle with the ginger. Set aside.
3. 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 over for 20 to 25 minutes, until the cake reaches an internal temperature of 190°F.
4. Remove from the oven to a cooling rack and let cool for 5 minutes.  Run a knife around the edge of each dish and turn it upside down onto a serving plate.  Serve immediately with whipped cream or ice cream, if desired.

Nutrition Information (per cake): 329 calories, 4 grams protein, 59 grams carbohydrate, 9 grams fat, 6 grams saturated fat, 25 milligrams cholesterol, 2 grams dietary fiber, 279 milligrams sodium

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