Best Good Eats Individual Peach Upside Down Cakes Alton Brown Recipes

GOOD EATS' INDIVIDUAL PEACH UPSIDE-DOWN CAKES - ALTON BROWN

Steps:

• Preheat Oven to 350°F.
• Put 1/2 Tbsp of butter in bottom of each 6 oz ramekin. (4 ramekins).
• Melt the remaining Tbsp of butter and set aside.
• Sprinkle 1 Tbsp of Brown Sugar into each ramekin.
• Cut each peach into pieces and evenly divide the pieces in the 4 containers. Sprinkle with ginger if used.
• In a mixing bowl combine flour, soda, powder, and salt.
• In another bowl combine melted butter, sugar, buttermilk, and vanilla.
• Add the wet mixture to the dry and stir to combine. (Some lumps are expected! Don't over stir.).
• Pour the batter over the peaches, splitting it up evenly between the dishes.
• Bake on middle rack for 20-25 minutes Alton says the internal temp should reach 190F, but we didn't get there and it was still wonderful.
• Remove from oven and allow to cool for 5 minutes Then use a knife to free the batter from the sides of the ramekins and turn upside down on a plate or bowl.
• Add ice cream or whipped cream and serve.

INDIVIDUAL PEACH UPSIDE-DOWN CAKE

Steps:

• 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 or until the cake reaches an internal temperature of 190 degrees F on an instant-read thermometer.
• 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.

GOOD EATS POUND CAKE LIGHT - ALTON BROWN

Steps:

• Preheat oven to 375°F Liberally butter two 9x5 loaf pans, or one 9" tube pan. Add the flour and coat all surfaces (if using loaf pans, simply place one on top of the other and shake vigorously). Discard any excess flour.
• Warm the butter to 65-70F (about 3 hours at room temperature). Place sugar and butter in the work bowl of a stand mixer fitted with the paddle attachment (placing the butter on top of the sugar helps keep it from flying all over your kitchen). Mix on medium for a full 6 minutes.
• With the mixer turned down to low, add eggs one at a time, waiting 20-30 seconds after each addition, until the egg is fully incorporated and emulsified before adding the next. Add vanilla and salt. Beat on medium for 30 seconds, then return to low.
• Add 1/3 of the flour. Mix until the flour is completely incorporated, then add half the buttermilk and mix until combined. Scrape down the sides of the bowl and add the next 1/3 of the flour. When that's fully incorporated, add the remaining buttermilk and mix until incorporated. Scrape down again and add the last of the flour. When fully incorporated, scrape down a third time, then beat on medium for 30 seconds.
• Using a scale, pour 2 lbs of batter into each loaf pan (or pour the whole thing into the tube pan). Smooth the top lightly; it doesn't need to be perfect. Bake about 1 hour, until the internal temperature is 210°F and the cakes are golden-brown.
• Place the cakes, in their pans, on a cooling rack for 10 minutes. Remove from pans and place bake on rack for at least another 10 minutes.
• Meanwhile, combine zest, juice and salt in a small bowl. Whisk in the confectioner's sugar, a few tablespoons at a time, until it resembles a very thick milk. Place cake on a cooling rack set over a baking sheet (to catch any spills), then pour the glaze over the cakes, allowing gravity to pull the glaze down over the sides. Let the glaze harden 30 minutes before slicing.

INDIVIDUAL PEACH UPSIDE-DOWN CAKE

Steps:

• Preheat Oven to 350 degrees F.
• Divide 2 tbsp of butter between 4 (6 ounce) ramekins. Melt the remaining tbsp of butter and set aside. Evenly divide the brown sugar between the ramekins; sprinkling it into the bottom 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 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 the tbsp of melted butter.
• Add the wet mixture to the dry mixture and stir just until combine. Pour the batter over the peaches, dividing evenly between the dishes.
• Place ramekins on a cookie sheet (for even baking) and place on the middle rack of the oven. Bake for 20 to 25 minutes or until the cake reaches an internal temp of 190 degrees F on an instant-read thermometer.
• 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 on to a serving plate. Repeat with each cake. Serve immediately with whipped cream or ice cream if desired.

PEACH UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350.
• Melt butter in a 13x9 pan.
• Sprinkle with brown sugar, evenly.
• Drain peaches and reserve syrup.
• Arrange slices in the sugar.
• If desired arrange cherries round side down in the sugar.
• Add enough water to syrup to make 1 1/3 cup liquid.
• Add this and the eggs to the cake mix and mix as directed.
• Bake at 350 for 45-50 minutes until toothpick comes clean.
• Let stand 5 minutes.
• Turn upside-down on a large platter or cookie sheet with sides.
• Remove pan and serve warm topped with whipped cream.

PEACH UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°F
• Place butter and brown sugar in 9x13-inch pan and place in the oven while it's heating; when butter is melted, stir to combine.
• Mix cake as directed, using juice from peaches in place of water.
• Arrange peaches on top of sugar mixture, and spread batter over fruit.
• Bake for 45 to 50 minutes, until cake tests done with a toothpick.
• Let stand 5 minutes for topping to set. Then place a large platter or cookie sheet over the pan and turn upside down.
• Serve warm or room temp with whipped topping or ice cream.

PINEAPPLE UPSIDE-DOWN CORNMEAL CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a microwave-proof dish, bring the milk to a boil. Remove the milk from the microwave and add the cornmeal. Stir and let soak at room temperature for 30 minutes. Set aside.
• Melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter has melted, add the brown sugar and stir until the sugar dissolves, about 5 minutes. Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan. Place the other 5 slices around the center slice in a circle. Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit. Drizzle pineapple juice over top.
• Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine.
• In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs and whisk to combine. Add the canola oil and whisk. Add the cornmeal and milk mixture to the egg mixture and whisk to combine. Add this to the flour and stir just until combined. Pour the batter over the fruit in the skillet and bake for 40 to 45 minutes. Remove from oven and let cool for 30 minutes in the skillet. Set a platter on top of the skillet and carefully invert the cake. Serve.