Easy to make, and you can substitute pineapple, apple, or even cherries for the peach.
Serves 4
4 buttered ramekins
brown sugar to thoroughly coat the inside of the ramekin
toasted slivered almonds
1 lemon (peel is all that’s necessary)
3 peeled and sliced peaches
Cake batter
2/3 cup sugar
1 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 T melted butter
1 cup buttermilk (at room temperature) -- may substitute milk, if necessary
1 tsp vanilla
Directions
Butter the inside edges of the ramekins and coat with brown sugar evenly. Add a layer of toasted almonds to the bottom. Then zest a lemon on top of the almonds – don’t need too much. Next add a thick layer of thinly sliced peaches. Finally, pour the batter over the top, filling close to the edge of the ramekin. (To make the batter, simply mix the dry ingredients first, then add the wet ingredients).
Bake the cakes for 22 minutes in a 375 degree oven.
Then, let cool for five minutes. Use a sharp knife to separate the cake edges from the ramekins, then turn the ramkeins upside down. The almond layer becomes the top of the cake!
Serve with whipped cream (preferably homemade). Enjoy!
