why make this recipe

Peach Upside Down Mini Cakes are a delightful treat that brings a burst of summer flavors to your table. They are cute, easy to make, and perfect for sharing with friends and family. The sweet peaches caramelize beautifully on top, making each bite feel special. Plus, these mini cakes are perfect for any occasion, whether it’s a summer picnic or a cozy evening at home.

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 a muffin pan with non-stick cooking spray.
2. To prepare the topping: In a small bowl, mix the cold butter and brown sugar together. Spread this mixture evenly in the bottom of each muffin cup.
3. Slice the peaches and arrange them on top of the brown sugar mixture in the muffin pan.
4. To make the cake batter: In a bowl, combine the flour, baking powder, baking soda, and salt. In another bowl, beat the granulated sugar and room temperature butter together until creamy. Add the egg, vanilla extract, and buttermilk, and mix well.
5. Gradually add the flour mixture to the wet ingredients, stirring until just combined.
6. Pour the cake batter over the peaches in the muffin pan, filling each cup about ¾ full.
7. Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let them cool for a few minutes before carefully flipping them onto a plate.

how to serve Peach Upside Down Mini Cakes

Serve these mini cakes warm or at room temperature. They can be enjoyed on their own or with a scoop of vanilla ice cream for a delicious dessert. A drizzle of caramel sauce on top could also elevate the flavor.

how to store Peach Upside Down Mini Cakes

Store the mini cakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for about a week. For extended storage, freeze them for up to 3 months. Just thaw before serving.

tips to make Peach Upside Down Mini Cakes

• Ensure your butter is at room temperature for a better batter consistency.
• You can also use other fruits like pineapples or berries if you don’t have peaches on hand.
• Don’t overmix the batter; mix until just combined for a lighter cake.

variation

Try adding a sprinkle of cinnamon or nutmeg to the batter for an added layer of flavor. You can also substitute some of the all-purpose flour with whole wheat flour for a healthier twist.

FAQs

Q: Can I use canned peaches for this recipe?
A: Yes, you can use canned peaches, but make sure to drain them well to avoid excess moisture.

Q: How can I tell when the mini cakes are done baking?
A: The cakes are done when a toothpick inserted in the center comes out clean. They should also be lightly golden on top.

Q: Can I make this recipe ahead of time?
A: Yes, you can make the mini cakes ahead of time. They can be stored in the fridge for a few days and reheated in the oven before serving.

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Peach Upside Down Mini Cakes

Delightful mini cakes featuring caramelized peaches on top, perfect for summer gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12 cakes

Calories 180 kcal

Ingredients

  

For the Topping

• 1 tablespoon unsalted butter (cold)
• 6 teaspoons light brown sugar
• 3 pieces fresh peaches Note 1

For the Cake Batter

• 1.5 cups all-purpose 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)
• 1 large egg (at room temperature)
• 1 teaspoon pure vanilla extract
• 1/2 cup buttermilk (at room temperature) Note 2

Instructions

 

Preparation

• Preheat the oven to 350°F (177° C). Spray a muffin pan with non-stick cooking spray.
• In a small bowl, mix the cold butter and brown sugar together. Spread this mixture evenly in the bottom of each muffin cup.
• Slice the peaches and arrange them on top of the brown sugar mixture in the muffin pan.

Making the Cake Batter

• In a bowl, combine the flour, baking powder, baking soda, and salt.
• In another bowl, beat the granulated sugar and room temperature butter together until creamy.
• Add the egg, vanilla extract, and buttermilk, and mix well.
• Gradually add the flour mixture to the wet ingredients, stirring until just combined.

Baking

• Pour the cake batter over the peaches in the muffin pan, filling each cup about ¾ full.
• Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
• Let them cool for a few minutes before carefully flipping them onto a plate.

Notes

Serve warm or at room temperature, optionally with vanilla ice cream or caramel sauce. Store in an airtight container for up to 3 days at room temperature, or refrigerate for about a week. For longer storage, freeze for up to 3 months.

Keyword Baking, Easy Dessert, Mini Cakes, Peach Upside Down Cake, Summer Dessert