Recipe courtesy of The Bear Cupboard (

Adapted from Alton Brown, 2006

Rating:  10 out of 10

Please note:  This recipe does not use eggs! 


3 Tbsp.softened unsalted butter, divided

1/4 cup light brown sugar

2 medium peaches, peeled, cut into 12-14 pieces each

2-3 Tbsp. finely chopped crystallized ginger (I used 2 Tbsp.)

1/2 cup + 1-1/2 Tbsp. unbleached all-purpose flour

1 tsp. baking powder

1/8 tsp. baking soda

1/8 tsp. Diamond kosher salt

1/3 cup granulated sugar

1/2 cup buttermilk, room temperature (I used 1/4 cup nonfat Greek yogurt + 1/4 cup milk.)

1/2 tsp. vanilla extract (I used my homemade vanilla extract.)

Ice cream, whipped cream, creme fraiche, or sweetened Greek yogurt for serving (optional)

Heat oven to 350F.  Grease each of 4 (6-oz.) ramekins with 1/2 Tbsp. butter.  In a small custard cup, melt the remaining tablespoon of butter and set aside.  Sprinkle 1 Tbsp. brown sugar evenly into bottoms of each ramekin.

Cut each peach into 12-14 pieces.  Lay peaches on top of sugar, evenly dividing them between the ramekins.  Sprinkle with ginger, dividing equally among dishes according to amount you use.  (For 2 Tbsp. ginger, you will use 1-1/2 tsp. for each ramekin;  for 3 Tbsp. ginger, you will use 2-1/4 tsp. for each..)  Set aside.

In a medium bowl, whisk flour, baking powder, baking soda and salt.  In a separate bowl, whisk together sugar, buttermilk, vanilla and the reserved 1 Tbsp. melted butter.  Add wet mixture to dry mixture and stir gently, just to barely combine (think pancakes, muffins -- do not overmix).  Spoon batter over peaches, dividing equally -- about 3 Tbsp. for each.

Place ramekins on a baking sheet and set on middle rack of oven.  Bake 20-25 minutes (mine took 23 minutes), or till cakes reach internal temperatures of 190F on an instant-read thermometer.  Transfer ramekins to a wire rack 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 topped with ice cream, whipped cream, creme fraiche or sweetened Greek yogurt, if desired.

*Cook's note:  To freeze one or more of the cakes, do the following:  Leave cakeson wire rack in ramekins for an additional 5 minutes (total of 10 minutes).  Run knife around edges of ramekins, then turn cakes, cake sides down, onto a wire rack to cool.  Place cooled cakes, peach sides down, into wax-paper-lined containers (empty 5.3 oz. Greek yogurt containers are perfect).  Thaw frozen cakes on the counter in the containers, for at least 1 hour.  Unmold cakes onto individual plates, cake sides down.  Nuke each cake about 20-25 seconds on high to warm it up.