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Seasons of a Pastry Chef – Peach Streusel Upside Down Cake (Egg Free)

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Seasons of a Pastry Chef - Peach Streusel Upside Down Cake (Egg Free)
Dairy Dairy
4 Servings Serving Icon
30 Minutes Preferences Icon
Easy Easy
Allergens info-icon
Contains
- Gluten - Dairy - Wheat
Diets info-icon
- Vegetarian - Pescatarian

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Take advantage of the season and bake these sweet mini peach upside down cakes. They are light and fruity, the perfect summer dessert.

Directions

Prepare the Cake

1. Preheat oven to 350 degrees Fahrenheit.
2. Use half the butter to coat the bottom of four (or six) four-inch ramekins. Sprinkle with the brown sugar. Lay peach slices on top of sugar.
3. In a bowl, combine flour, baking powder, baking soda, salt, sugar, and cinnamon.
4. Combine buttermilk, remaining butter, and vanilla. Add wet ingredients to dry and mix until just combined. Pour batter over peaches. Bake until tops are golden and not wet.
5. Gently release from ramekins, upside down, onto dessert plates.

Credits

Photography: Dan Engongoro

Dishes courtesy of Kitchen Caboodles, Brooklyn

Recipe tags


Egg-free Egg-free desserts Fruity desserts Janie chazanoff Pareve option Peaches Summer fruits
Seasons of a Pastry Chef - Peach Streusel Upside Down Cake (Egg Free)

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