Summertime means the freshest fruits and vegetables and while we love to eat them naked right off of the stands, something magical happens when you use them for your favorite recipes. Using fresh peaches, for instance, makes these individual upside down cakes pop. Try them with sweetened whipped cream or topped with vanilla ice cream. Full recipe after the jump!
For more of Lisa's recipes, visit her blog Transplanted Taste Buds.
Picture from Wikimedia Commons
Ingredients:
1 1/2 Sticks Unsalted Butter, Room Temperature
1 C. Brown Sugar
4-6 Peaches, Pitted & Wedged
1 1/2 C. Flour
2 t. Baking Powder
1/2 t. Cinnamon
1/4 t. Salt
1 C. Sugar
2 Eggs
1/2 t. Vanilla
1/4 t. Almond Extract
1/2 C. Milk
Method:
1. Butter 6 ramekins and set them on a baking sheet. Set aside. In a small saucepan, melt 6T. of the butter and the brown sugar. Divide the melted mixture among the ramekins. Set Aside.
2. Pit and slice the peaches. Fan 3-4 (depending on size) on top of the brown sugar mixture.
3. Combine all of the dry ingredients in a one bowl and all of the wet ingredients in another. In a large mixing bowl, cream the remaining butter and sugar until light and fluffy. Add the eggs, one at a time until combined.
4. Add the remaining ingredients alternately, beginning and ending with the dry ingredients taking care not to overmix the batter.
5. Divide the batter between the ramekins and bake for 35-40 minutes or until a toothpick comes out clean. Cool until ramekins can be picked up. Run a paring knife around the edge of each ramekin and turn each cake out onto a serving plate. Top with whipped cream or vanilla ice cream. Enjoy!
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