I know, it’s kind of mean to post a peach recipe when peach season is over. But I’ve been sitting on this recipe for months, and I have to share it with you. Because it is oh so yummy. And cute. Darn, they’re cute! I’m a sucker for individual desserts.
And, it’s a really simple recipe. Although, I had to cut down the ginger from the original one. it was a bit much. And, it was intended to be an upside down cake, dumped out on a platter. Why would you want to do that though? To this cute little cake. So I just dug right in.
And I have no regrets. None whatsoever.
Individual Peach Cakes (adapted from Good Eats, Alton Brown)
* 3 tablespoons unsalted butter, divided
* 1/4 cup light brown sugar
* 2 medium peaches, peeled (I blanched them so they would peel easier)
* 1 heaping tablespoon finely chopped ginger (add more if you like)
* 1/2 cup all-purpose flour
* 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
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 (will still be lumpy, like muffin batter). Pour the batter over the peaches; dividing the mixture evenly between the dishes. At this point, I also sprinkled a little bit of ginger on top (not the candied, just the dry stuff). Place on the middle rack of the oven and bake for 20 to 25 minutes.
Remove from the oven to a rack and allow to cool for 5 minutes so you don’t burn your tongue when you dig in.