Have a peachy summer treat with upside-down cake

Robin McDaniel
A dollop of whipped cream tops this Peach Upside Down Cake, which can also be topped with ice cream and garnished with fresh blueberries.

A dollop of whipped cream tops this Peach Upside Down Cake, which can also be topped with ice cream and garnished with fresh blueberries.

Peaches and blueberries are in season, so I wanted to put both these delicious fruits into a yummy dessert. This Peach Upside-Down, courtesy of Alton Brown and the Food Network, didn’t call for blueberries, but I modified the recipe to include them and it worked great.

Since these are individual servings, I was able to make half of the individual servings “peach only,” and the other half, peach and blueberry. I put whipped topping on the peach-only ones and a scoop of butter pecan ice cream of the peach and blueberry cakes.

I feel certain I will back over at the home of my sister, Gail, picking more blueberries soon. This little dessert was terrific.

Individual Peach Upside-Down Cake

From Alton Brown, Food Network

3 tablespoons unsalted butter, divided

1/4 cup light brown sugar

2 medium peaches, peeled

1-oz. finely chopped crystallized ginger (about 3 tablespoons)

1/2 cup plain-all purpose flour

1 tsp. baking powder

1/8 tsp. baking soda

1/8 tsp. kosher salt

1/3 cup granulated sugar

1/2 cup buttermilk (room temperature)

1/2 tsp. vanilla

1/4 cup blueberries (optional)

Whipped cream or ice cream, for serving, optional

Preheat oven to 350 degrees.

Divide 2 tablespoons of the butter between 4 (6 oz.) 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. If using blueberries, place 3 or 4 on top of peaches. Sprinkle with the ginger. Set aside.

In a medium mixing bowl, whisk the flour, baking powder, soda and salt. In a separate bowl, whisk together the sugar, buttermilk, vanilla extract and the 1 tablespoon of melted butter.

Add the wet mixture to the dry and stir just until combined. Pour the batter over the peaches, dividing the mixture evenly between the ramekins.

Place on the middle rack of the oven and bake 20 to 25 minutes. Remove from the oven to a rack and allow to cool for about 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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