Peach Upside Down Mini Cakes

Why Make This Recipe

Peach Upside Down Mini Cakes are a delightful treat that combines the sweetness of fresh peaches with a soft and fluffy cake. These mini cakes are perfect for summer gatherings, parties, or even a cozy dessert at home. They are easy to make and look impressive when served, making them a great choice for anyone looking to impress friends and family with minimal effort.

How to Make Peach Upside Down Mini Cakes

Ingredients:

• Non-stick cooking spray
• 1 tablespoon unsalted butter (cold)
• 6 teaspoons light brown sugar
• 3 fresh peaches (Note 1)
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2/3 cup granulated sugar
• 1/3 cup unsalted butter (at room temperature)
• 1 large egg (at room temperature)
• 1 teaspoon pure vanilla extract
• ½ cup buttermilk (at room temperature, Note 2)

Directions:

1. Preheat the oven to 350°F (177° C). Spray the muffin pan with non-stick cooking spray.
2. To prepare the topping, melt 1 tablespoon of cold unsalted butter in a small bowl. Add the light brown sugar and mix well.
3. Slice the peaches into thin wedges. Place a few slices of peach at the bottom of each muffin cup.
4. Spoon the butter and sugar mixture over the peach slices evenly.
5. To make the cake batter, in a large bowl, whisk together flour, baking powder, baking soda, and salt.
6. In another bowl, cream together the room temperature unsalted butter and granulated sugar until light and fluffy. Add in the egg and vanilla extract, mixing well.
7. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Mix until just combined.
8. Pour the cake batter over the peach topping in each muffin cup. Bake for 20-25 minutes or until a toothpick comes out clean.
9. Let them cool for a few minutes before inverting onto a plate.

How to Serve Peach Upside Down Mini Cakes

These mini cakes are best served warm or at room temperature. You can serve them plain or with a scoop of vanilla ice cream for an extra treat. They make a lovely dessert for a summer barbecue or a sweet addition to your afternoon tea.

How to Store Peach Upside Down Mini Cakes

To store these mini cakes, let them cool completely and place them in an airtight container. They can be stored at room temperature for up to 2 days or in the refrigerator for up to a week. If you plan to keep them longer, consider freezing them. Wrap each cake in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months.

Tips to Make Peach Upside Down Mini Cakes

• Make sure the peaches are ripe but firm for the best texture.
• Use room temperature ingredients for a smoother batter.
• You can substitute other fruits, like plums or pineapples, for a different flavor.

Variation

You can add a pinch of cinnamon or nutmeg to the batter for a warm spice flavor. If you want a nutty twist, consider adding chopped almonds or pecans to the batter.

FAQs

1. Can I use canned peaches instead of fresh ones?
Yes, you can use canned peaches if fresh ones are not available. Make sure to drain them well and pat them dry before using.

2. Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with gluten-free flour for a gluten-free version.

3. How many mini cakes does this recipe make?
This recipe typically makes about 12 mini cakes, depending on the size of your muffin pan.

Peach Upside Down Mini Cakes

Delightful mini cakes combining fresh peaches with fluffy cake, perfect for summer gatherings or cozy desserts.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 12 pieces

Course: Dessert, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

For the Topping

• 1 tablespoon unsalted butter (cold)
• 6 teaspoons light brown sugar
• 3 pieces fresh peaches Use ripe but firm peaches for best texture.

For the Cake Batter

• 1.5 cups all-purpose flour Can substitute with gluten-free flour.
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 2/3 cup granulated sugar
• 1/3 cup unsalted butter (at room temperature) Use room temperature for smoother batter.
• 1 large egg (at room temperature)
• 1 teaspoon pure vanilla extract
• 0.5 cup buttermilk (at room temperature)

Method

 

Preparation

1. Preheat the oven to 350°F (177° C). Spray the muffin pan with non-stick cooking spray.
2. Melt 1 tablespoon of cold unsalted butter in a small bowl. Add the light brown sugar and mix well.
3. Slice the peaches into thin wedges. Place a few slices of peach at the bottom of each muffin cup.
4. Spoon the butter and sugar mixture over the peach slices evenly.

Cake Batter Preparation

1. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
2. In another bowl, cream together the room temperature unsalted butter and granulated sugar until light and fluffy.
3. Add in the egg and vanilla extract, mixing well.
4. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Mix until just combined.

Baking

1. Pour the cake batter over the peach topping in each muffin cup.
2. Bake for 20-25 minutes or until a toothpick comes out clean.
3. Let them cool for a few minutes before inverting onto a plate.

Notes

These mini cakes are best served warm or at room temperature, plain or with a scoop of vanilla ice cream. Cool completely before storing in an airtight container.