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Dairy
Easy
30 Minutes
Diets 
Take advantage of the season and bake these sweet mini peach upside down cakes. They are light and fruity, the perfect summer dessert.
3 tablespoons unsalted butter (or margarine), melted and divided
1/4 cup light brown sugar
2 medium peaches, thinly sliced
1/2 cup flour
1 teaspoon Haddar Baking Powder
1/8 teaspoon baking soda
1/8 teaspoon kosher salt
1/2 teaspoon cinnamon
1/4 – 1/3 cup sugar, according to taste
1/2 cup buttermilk, room temperature (or 7 tablespoons milk or Gefen Soy Milk with 1 tablespoon vinegar, allowed to sit until curdled)
1/2 teaspoon Gefen Pure Vanilla Extract
Preheat oven to 350 degrees Fahrenheit.
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.
In a bowl, combine flour, baking powder, baking soda, salt, sugar, and cinnamon.
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.
Gently release from ramekins, upside down, onto dessert plates.
Photography: Dan Engongoro Dishes courtesy of Kitchen Caboodles, Brooklyn
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