Peach Upside Down Mini Cakes
Delightful mini cakes featuring caramelized peaches on top, perfect for summer gatherings.
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.