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Delicious Peach Upside Down Mini Cakes displayed on a dessert table

Peach Upside Down Mini Cakes

Delightful mini cakes combining fresh peaches with fluffy cake, perfect for summer gatherings or cozy desserts.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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.