There’s something magical about the first bite of a warm peach dessert. Sweet juices mingle with buttery caramel in a way that feels like summer captured on a plate. These Peach Upside Down Mini Cakes are my answer to those evenings when the air is still warm, the sun hangs low, and dessert feels like a celebration.
Table of Contents
What Makes This Recipe Special
These Peach Upside Down Mini Cakes bring the charm of a classic upside down cake into personal-sized portions.The topping caramelizes right in the pan, giving each cake a golden crown of tender peach slices. You don’t need fancy equipment, and the batter comes together quickly. The best part? They’re just as good warm from the oven as they are slightly cooled the next day.
Perfect Occasions to Serve Them
Peach Upside Down Mini Cakes shine at summer gatherings, brunches, or as a sweet finish to a grilled dinner. They’re easy to serve since everyone gets their own. Add a scoop of vanilla ice cream, and you have a dessert that turns ordinary evenings into something memorable.
Ingredients You’ll Need
For the Topping
- Non-stick cooking spray
- 1 tablespoon unsalted butter, cold
- 6 teaspoons light brown sugar
- 3 fresh peaches
For the Cake Batter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup granulated sugar
- ⅓ cup unsalted butter, room temperature
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup buttermilk, room temperature
Optional Add-Ins and Substitutions
- Swap buttermilk with ⅓ cup sour cream or Greek yogurt plus milk to make ½ cup.
- Try nectarines, plums, or blueberries instead of peaches.
- Add a sprinkle of cinnamon or a handful of chopped pecans for texture.
Step-by-Step Instructions
Prepare the Muffin Pan and Topping
Preheat oven to 350°F. Spray a 12-cup muffin pan with non-stick spray. Cut cold butter into 12 pieces and place one in each cup. Sprinkle ½ teaspoon brown sugar in each. Arrange about three thin peach slices in each cup.
Mix the Dry Ingredients
In a bowl, whisk flour, baking powder, baking soda, and salt until combined.
Beat Butter, Sugar, and Eggs
In a larger bowl, beat room-temperature butter and granulated sugar until fluffy, about 2 minutes. Add egg and vanilla, beating until light.
Combine Batter and Peaches
Mix in half the dry ingredients just until combined. Stir in buttermilk. Add remaining dry ingredients, then fold in diced peaches.
Bake and Cool
Divide batter evenly into muffin cups. Bake 25–30 minutes until a toothpick comes out clean. Cool for 5 minutes, loosen edges, and invert onto a wire rack.
Serving Suggestions
Serve Peach Upside Down Mini Cakes warm with a scoop of vanilla ice cream or alongside a chilled Summer Peach Salad for a Refreshing Side.
Tips for Best Results
Getting the Perfect Caramelized Top
Use fresh peaches when possible. They release the right amount of juice to mingle with the butter and sugar.
Peach Preparation Tips
Peeling is optional. If skins are thin and tender, keep them for extra color and flavor.
Texture and Moisture Tricks
Avoid overmixing the batter to keep cakes tender. Room-temperature ingredients help the batter blend smoothly.
Ingredient Swaps and Variations
Fruit Alternatives
Nectarines, plums, or blueberries give a fresh twist.
Flavor Boosters
A pinch of cinnamon or a dash of almond extract can deepen the flavor.
Diet-Friendly Adjustments
Use a gluten-free flour blend or reduce sugar slightly if needed.
Storage and Make-Ahead Guide
Short-Term Storage
Store covered in the fridge for up to 2 days. Warm slightly before serving.
Why These Don’t Freeze Well
The peach topping can turn watery after thawing, losing its caramel texture.
Make-Ahead Tips
You can slice and prep peaches a few hours early. Assemble and bake just before serving.
Nutrition Information
Per mini cake: 190 calories, 29.6g carbs, 2.9g protein, 7.1g fat, 16.8g sugar, 120.2mg sodium.
Peach Upside Down Mini Cakes Recipe Card
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Peach Upside Down Mini Cakes – Fresh & Delicious
- Total Time: 1 hour
- Yield: 12 mini cakes
- Diet: Vegetarian
Description
Peach Upside Down Mini Cakes are warm, golden, and bursting with sweet caramelized peaches in every bite. Simple to make, perfect for summer gatherings, and irresistibly delicious served warm with ice cream.
Ingredients
Non-stick cooking spray
1 tablespoon unsalted butter, cold
6 teaspoons light brown sugar
3 fresh peaches
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
⅔ cup granulated sugar
⅓ cup unsalted butter, room temperature
1 large egg, room temperature
1 teaspoon pure vanilla extract
½ cup buttermilk, room temperature
Instructions
1. Preheat oven to 350°F (177°C) and spray a 12-cup muffin pan with non-stick spray.
2. Cut cold butter into 12 pieces and place one in each muffin cup. Sprinkle ½ teaspoon brown sugar in each cup. Arrange about 3 thin peach slices in each cup.
3. Dice the remaining peaches into small cubes.
4. Whisk together flour, baking powder, baking soda, and salt in a bowl.
5. Beat room-temperature butter and granulated sugar until fluffy, about 2 minutes. Add egg and vanilla; beat until light and airy.
6. Mix in half the dry ingredients just until combined. Stir in buttermilk. Add remaining dry ingredients and fold in diced peaches.
7. Divide batter evenly among muffin cups.
8. Bake 25–30 minutes or until a toothpick comes out clean.
9. Cool in pan for 5 minutes, loosen edges, and invert onto a wire rack.
10. Serve warm, optionally with vanilla ice cream.
Notes
Peeling peaches is optional.
Frozen or canned peaches can be used, though frozen may not caramelize well.
Buttermilk can be substituted with ⅓ cup sour cream or Greek yogurt plus milk/water to make ½ cup, or ½ cup milk with ½ tablespoon lemon juice or vinegar, rested 5 minutes.
Can be made as a single 9-inch cake, baked about 40 minutes.
Best served warm.
Store covered in refrigerator for up to 2 days.
Not suitable for freezing.
Works well with plums, blueberries, or nectarines as substitutes for peaches.
Optional additions include cinnamon, chopped pecans, or fresh macerated peaches as topping.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Peach Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 190
- Sugar: 16.8
- Sodium: 120.2
- Fat: 7.1
- Saturated Fat: 4.2
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 29.6
- Fiber: 1.2
- Protein: 2.9
- Cholesterol: 25
Frequently Asked Questions
Can I use canned or frozen peaches?
Yes, but frozen peaches may not caramelize as well. Thaw and drain before use.
Can I make this as one large cake?
Yes. Use a 9-inch round pan and bake for about 40 minutes.
What can I serve with these mini cakes?
They’re delicious with whipped cream, ice cream, or alongside a Blueberry Peach Feta Salad with Sweet and Savory Flavors.
More Such Recipes
Try Peach Oatmeal Breakfast Cookies for a Fruity Morning Treat or sip on Fresh Peach Margaritas for a Perfect Summer Drink for a peach-filled day.
Conclusion
These Peach Upside Down Mini Cakes are proof that dessert doesn’t have to be complicated to feel special. Simple ingredients, fresh fruit, and a little care in the kitchen create a treat worth sharing. For more ideas, find inspiration on my Pinterest or join the conversation on Facebook.