Recipe courtesy of Tyler Florence
Print
Total:
35 min
Active:
35 min
Yield:
8 servings
Level:
Intermediate

Ingredients

  • 1 cup batter from Peach Upside-Down Cake, recipe follows
  • 1/2 cup chopped pistachios 
Peach Upside-Down Cake:
  • 2 sticks butter
  • 1/2 cup sugar 
  • 2 ripe peaches, pitted, sliced into eighths 
  • 2 cups all-purpose flour 
  • 1 teaspoon baking powder 
  • 1 teaspoon baking soda 
  • 1 teaspoon kosher salt 
  • 2 cups buttermilk 
  • 1 tablespoon vanilla extract 
  • 3 eggs 
  • Zest of 1/2 lemon 

Directions

Preheat the oven to 350 degrees F.

In a bowl, mix together the cake batter and pistachios. Pour onto a baking sheet lined with a silicone baking mat. Transfer to the oven and bake until golden brown and crispy, about 10 minutes. Let cool completely, then transfer to a food processor and pulse to a coarse crumble.

Peach Upside-Down Cake:

Preheat the oven to 350 degrees F.

Place 1 tablespoon of the butter in 8 ramekins, and rub all around the inside. Divide 1/4 cup of the sugar between the ramekins and turn so the insides are coated with sugar. Divide the peaches between the ramekins.

In a large bowl, combine the remaining 1/4 cup sugar and the flour, baking powder, baking soda and salt; stir to incorporate. In a separate bowl, combine the buttermilk, vanilla, eggs and lemon zest. Melt the remaining stick butter in a small saucepan and cook until brown; pour into the wet ingredients and mix together with a whisk. Add the wet mixture to the dry, and stir with a spatula until combined.

Pour the batter over the peaches, filling to just below the top of the ramekins. Set the ramekins on a small baking sheet and transfer to the oven. Bake for 25 minutes. Let cool for 7 to 10 minutes.

Run a paring knife or small offset spatula around the edge of each ramekin, and then invert the cakes onto serving plates.

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