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