Fruit UpSide-Down Cake
4 tablespoons unsalted butter
1/4 cup light brown sugar
2 fresh peeled peaches, pears, or sliced pineapple-your choice of fruit
2 tablespoons of orange peel-zested finely.
½ cup of all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon kosher salt
1/3 cup granulated sugar
1/2 cup whole milk, room temperature
1/2 teaspoon vanilla extract
Whipped cream or ice cream, for serving, optional
Preheat oven to 350 degrees F.
The cake can be made in a single dish or made as individual desserts.
To make individual cakes divide the ingredients into fourths.
Divide half of the butter into medium ramekins-a half a table spoon each.
Melt the remaining two tablespoon of butter and set aside. Evenly divide the orange zest and brown sugar between the ramekins; sprinkling it into the bottoms of the dishes.
Cut each peach into 10-12 slices.
Divide the peaches in to each dish over the brown sugar. 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 2 tablespoons of melted butter.
Add the wet mixture to the dry mixture and stir. Do NOT over-work or the batter will be tough. Pour the batter over the peaches; dividing the mixture evenly between the dishes for individual cakes.
Place on the middle rack of the oven and bake for 20 to 25 minutes for individual cakes or 40 minutes for a larger single cake.
Remove from the oven to a rack and allow to cool for 5 minutes.
For individual cakes, run a knife around the edge of each dish and turn upside down onto a serving plate.