Thursday, May 27, 2010

The forgotten fruit?

For our anniversary yesterday, instead of finding a babysitter ( usually not hard with all the volunteers we get!) we(Adam) made a nice homemade meal of rack of lamb, pommes chef Anne, green beans and PEACH(Nectarine) upside down cake. I know right, you can make upside-down cakes out of something other than pineapple!I enjoyed the dessert and thought it was different so I thought that I would share it with you all. Now we halved the recipe, but I'm going to give the full one to you. We also found the ginger to be a nice addition, but if you are not big on the ginger flavor, you might go ahead and not put as much in. Next time we won't.

Peach Upside-Down cake

Adapted from Alton Brown ( Our revisions are in red)

3 tablespoons unsalted butter, divided
1/4 cup light brown sugar
2 medium peaches, peeled ( We used Nectarines, because the peaches weren’t very ripe!)
1-ounce finely chopped crystallized ginger, approximately 3 tablespoons ( We will use less next time)
2.5 ounces all-purpose flour, approximately 1/2 cup( Yup, we actually weighed it out)
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
Whipped cream or ice cream, for serving, optional ( We used Cool Whip Free)

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. Pour the batter over the peaches; dividing the mixture evenly between the dishes. 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. 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.

No comments: