Ingredients

• 1 cup batter from Peach Upside-Down Cake, recipe follows
• 1/2 cup chopped pistachios
• 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

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Instructions

1. Preheat the oven to 350 degrees F.
2. 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.
3. Preheat the oven to 350 degrees F.
4. 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.
5. 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.
6. 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.
7. Run a paring knife or small offset spatula around the edge of each ramekin, and then invert the cakes onto serving plates.