Heat oven to 350 degrees F.
Place 1 tablespoon of butter in each of the 4 six-ounce ramekins. (Alton Brown's recipe calls for dividing 3 tablespoons of butter between 4 ramekins, but I like more caramel sauce to coat the peaches and to seep into the cakes.) Melt the remaining 1 tablespoon of butter and set aside. Evenly sprinkle a tablespoon of brown sugar over the butter. Cut each peach into 12 pieces. Evenly divide and lay the peaches on top of the brown sugar. Sprinkle desired amount of crystallized ginger on top of the peaches. (I used about 1/2 tablespoon per cake.) Set aside.
In a medium mixing bowl whisk the all-purpose flour, almond flour, baking powder, baking soda and salt until well-combined. In a separate bowl, whisk together the sugar, buttermilk, almond extract and the melted butter. Add the wet ingredients to the dry mixture and stir just until combined; the batter might be a bit lumpy. Pour the batter over the peaches; dividing the mixture evenly between the dishes. Place on the middle rack of the oven and bake until golden brown on top and the cake reaches an internal temperature of 190 degrees F on an instant-read thermometer, approximately 20 to 25 minutes.
Remove from the oven to a rack and allow to cool for 5 minutes. Run an offset spatula or knife around the edge of each dish and turn upside down onto a serving plate. Repeat with each cake. Serve immediately with toasted almonds and whipped cream or ice cream if desired.
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|Serving Size: 1 Serving (199g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 227 (59%)|
|Amt Per Serving||% DV|
|Total Fat 25.2g||34 %|
|Saturated Fat 14.8g||74 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 62.9mg||19 %|
|Sodium 348.2mg||12 %|
|Potassium 306.1mg||8 %|
|Total Carbohydrate 36.1g||11 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 34.2g|
|Protein 5.1g||7 %|
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Calories per serving: 384
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