I was watching 'The Great British Bake-off' (season 3) and they were making upside down cakes. They were able to choose whatever combination they desired and it had me thinking. I have never made nor tasted an upside down cake! I had just purchased some blueberries (to make blueberry compote which would then be used to pour all over pancakes) and peaches, so I decided to make mini peach and blueberry upside down cakes made using ramekins! These were seriously so good and I can't wait to try different fruits and ingredients in the future. Give it a shot!
- 9 tbsp butter, divided
- 3/4 cup (170g) dark brown sugar
- 6 medium peaches, peeled
- 9 tbsp ground ginger or ginger powder
- 1 1/2 cup (200g) all purpose flour
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (200g) granulated sugar
- 1 1/2 cup (360g) buttermilk, room temperature
- 1 1/2 tsp vanilla extract
- 24 blueberries, 2 for each cake (or more if you want!)
- Powdered sugar for dusting on tops
Step 1: Preheat oven to 350F/180C.
Step 2: Divide 3 tbsp of butter between 6 ramekins or 6 tbsp of butter between 12 ramekins (I only had 6, so I did 2 sets or batches of 6). You should have 3 tbsp of butter left over for the batter. Melt that and set it to the side. Divide the brown sugar evenly between ramekins and scatter on top of the butter (I used about 1 large tbsp per ramekin). Remember this is for 12 cakes, so if you only have 6 ramekins you will have to save half for the next batch!
Step 3: Cut your peeled peaches around the core and then slice them into smaller pieces, almost resembling a crescent moon. Place 2 pieces inside each ramekin on top of the brown sugar and butter. Then place 2 blueberries in the middle of the peaches and sprinkle with ginger (about a pinch each ramekin, not too much).
Step 6: Remove from the oven and allow to cool for at least 5 minutes. Using a butter knife, gently run the knife around the edges to help release if there is any cake stuck. Turn each upside down onto a plate or cooling rack and sprinkle with powdered sugar. Enjoy warm or cooled!