Good Eats Individual Peach Upside Down Cakes Alton Brown
Indulge in the irresistible charm of Alton Brown’s Good Eats Individual Peach Upside-Down Cakes—a delightful twist on the classic dessert, perfectly portioned for individual enjoyment. These mini cakes showcase juicy slices of fresh peaches caramelized in a buttery brown sugar glaze, creating a luscious topping that pairs beautifully with the tender vanilla-infused sponge cake beneath. Prepared in a standard muffin tin, these treats are not only elegant but practical, making them ideal for dinner parties or summer gatherings. With straightforward steps like alternating the wet and dry ingredients for a perfectly moist cake, this recipe ensures foolproof results every time. Ready in under an hour and best served warm with a scoop of vanilla ice cream or whipped cream, these personal-sized desserts capture the essence of summer in every bite. Perfect for showcasing seasonal peaches, this recipe is a must-try for dessert lovers and fruit enthusiasts alike!
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Recipe Information
Ingredients
- 3 large fresh peaches
- 8 tablespoons unsalted butter
- 0.75 cup light brown sugar
- 0.5 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon kosher salt
- 0.5 cup whole milk
- 2 units large eggs
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a standard muffin tin with butter or non-stick cooking spray.
Peel, pit, and slice the peaches into 1/4-inch-thick wedges. Set aside.
In a small saucepan over medium heat, melt 4 tablespoons of butter and stir in the brown sugar until fully combined. Remove from heat.
Divide the butter and brown sugar mixture evenly among the muffin tin cups, about 1 tablespoon per cup. Arrange peach slices in a circular pattern on top of the sugar mixture in each cup. Set aside.
In a medium mixing bowl, sift together the flour, baking powder, and salt. Set aside.
In a separate bowl, cream the remaining 4 tablespoons of butter with the granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, followed by the vanilla extract, until well combined.
Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour. Mix until just combined; do not overmix.
Spoon the batter evenly into the prepared muffin tin cups, filling each cup to just about 3/4 full to allow for rising.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pan for about 5 minutes, then run a knife around the edges of each cake to loosen. Invert the muffin tin onto a baking sheet or a serving plate to release the cakes.
Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 154 mg | 7% | |
| Total Carbohydrate | 67.4 g | 25% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 50.4 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 275 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
