Peach Upside Down Cake

I used individual ramekins to bake these upside down cakes in.

Every one gets a perfect amount of peaches and the crust on the bottom remains a bit crispy. It is the perfect warm summer night dessert.

When they came out of the oven. . I flipped them over a dessert dishes and the serving was done.

• 3/4 cup brown sugar
• 1/4 cup butter, melted
• 2 cups peeled, and chopped peaches
• 1/2 cup soft butter
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/4 cup flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup buttermilk

1. Spray 6 - 8 ounce ramekins with cooking spray and set on a cookie sheet
2. In a small saucepan, combine the 3/4 cup sugar and 1/4 cup butter and bring to a simmer over medium heat. Simmer several minutes until the sugar dissolves.
3. Using a gravy ladle, divide the sugar butter mixture between the ramekins, divide the chopped peaches between them and set aside.
4. Heat the oven to 350 F.
5. In a medium sized bowl, beat the 1/2 cup butter and 1/2 cup sugar until creamed and then add the eggs and the vanilla, and beat until combined.
6. Add all the dry ingredients at one time and pour the buttermilk over all and beat until combined.
7. Using an ice cream scoop, divide the batter evenly over the peaches.
8. Bake until a toothpick comes out clean ..about 35 minutes.
9. Use two thinner potholders, turn serving dishes over the hot ramekins and flip them over together to release the upside down cakes.
10. Serve warm with ice cream.

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