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Peach Upside Down Mini Cakes

Peach Upside Down Mini Cakes That Will Brighten Your Day

Delight in these Peach Upside Down Mini Cakes, featuring caramelized peaches that bring joy on a sunny day.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 mini cakes
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Topping
  • 1 can non-stick cooking spray Prevents cakes from sticking to the pan for easy release.
  • 1 tbsp unsalted butter Cold, cut into 12 pieces for topping.
  • 6 tsp light brown sugar Provides sweetness and caramel flavor.
  • 3 fresh peaches Juicy and sweet, best when fresh.
For the Batter
  • 1.5 cups all-purpose flour Offers structure and density.
  • 1 tsp baking powder A leavening agent for a light and fluffy texture.
  • 0.5 tsp baking soda Improves leavening.
  • 0.25 tsp salt Balances sweetness.
  • 0.67 cups granulated sugar Adds sweetness to the batter.
  • 0.33 cups unsalted butter Room temperature for moisture.
  • 1 large egg Room temperature.
  • 1 tsp pure vanilla extract Elevates overall flavor.
  • 0.5 cups buttermilk Room temperature.

Equipment

  • muffin pan
  • Mixing Bowls
  • Whisk
  • Spatula
  • knife
  • Measuring Cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and spray the muffin pan with non-stick cooking spray.
  2. Cut 1 tablespoon of cold unsalted butter into 12 pieces and place one piece in each muffin cup, then sprinkle ½ teaspoon of light brown sugar over the butter. Slice 1-2 fresh peaches and arrange them in each muffin cup.
  3. Chop the remaining peaches into small cubes until you have about 1 cup. Set aside for later.
  4. In a small mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. In another bowl, cream together the unsalted butter and granulated sugar until light and fluffy (about 2 minutes).
  6. Add egg and vanilla extract to the butter-sugar mixture and beat until fluffy (about 2-3 minutes).
  7. Gradually mix in the dry ingredients, alternated with buttermilk, starting and ending with dry ingredients until just combined.
  8. Fold in the cubed peaches gently into the batter.
  9. Divide the batter evenly among the muffin cups, filling each about ¾ full.
  10. Bake in preheated oven for 25-30 minutes or until a toothpick inserted comes out clean.
  11. Allow the mini cakes to cool for 5 minutes. Loosen the edges with a knife and invert onto a wire rack.
  12. Serve warm, optionally with a scoop of vanilla ice cream.

Nutrition

Serving: 1mini cakeCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 250IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

These mini cakes are best enjoyed fresh out of the oven but can be stored at room temperature for a limited time. They pair wonderfully with vanilla ice cream.

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