Recipe courtesy of The Bear Cupboard (http://bearcupboard.blogspot.com)
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.