INDIVIDUAL PEACH UPSIDE DOWN CAKES

This was the amazing dessert we served when we hosted The Drake Hotel’s first Urban Garden Party with Chef Anthony Rose. Serve with whipped cream and caramel sauce.

This was the amazing dessert we served when we hosted The Drake Hotel’s first Urban Garden Party with Chef Anthony Rose. Serve with whipped cream and caramel sauce.

Makes 14 cakes

Ingredients

  • 5 tbsp melted butter
  • 3/4 cup brown sugar
  • 2 lbs peaches, sliced
  • 1/2 cup butter
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla bean paste
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup buttermilk, sour cream or yogurt
  • vanilla cream:
  • 1 1/2 cups whipping cream
  • 1 1/2 tbsp vanilla paste
  • caramel sauce:
  • 1 cup sugar
  • 2 tbsp water
  • 3/4 cup whipping cream

Method

  1. Place 1 tsp (5mL) melted butter in the bottom of 14 ramekins that have been buttered or sprayed.  Sprinkle with 1 tbsp (15mL) brown sugar. Arrange 5 peach slices overlapping slightly in sugar.
  2. For the cake, cream butter and sugar together until light. Beat in eggs and  vanilla.  In a separate bowl combine or sift flour, baking powder and baking soda. Stir flour mixture into butter mixture alternately with buttermilk, just until combined.
  3. Place 1/4 cup (50mL) mixture into each ramekin. Place ramekins on baking sheet. Bake 35 to 45 minutes in a preheated 350F (180C) oven until cake springs back when lightly touched. Cool on wire rack for about 2 minutes. Invert onto a serving plate.
  4. For vanilla cream, whip cream until light. Add vanilla and beat until firm. Refrigerate until ready to use.
  5. For caramel sauce place sugar and water in a large saucepan and stir as well as possible. Heat until sugar melts (do not stir) and turns deep golden brown. Remove pot from heat and standing back, add whipping cream. Mixture will bubble up but then calm down. Return to heat and cook a minute or two until smooth.

INDIVIDUAL PEACH UPSIDE DOWN CAKES

Find more of Bonnie's delicious recipes in her cookbooks: