Description
These Peach Upside Down Mini Cakes are tender, buttery, and packed with juicy peach flavor in every bite. The caramelized peach topping gives them a beautiful finish, while the soft cake underneath keeps them moist and satisfying.
Ingredients
Scale
For the topping
- Non-stick cooking spray
- 1 tablespoon unsalted butter, cold
- 6 teaspoons light brown sugar
For the cake batter
- 3 fresh peaches
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 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
Instructions
- Preheat the oven to 350°F (177°C). Lightly coat a standard muffin pan with non-stick cooking spray so the cakes release easily after baking.
- Prepare the topping by cutting the cold butter into 12 small pieces. Place one piece into each muffin cup. Cold butter is easier to divide cleanly, so this step goes faster if the butter stays chilled.
- Add 1/2 teaspoon of brown sugar to each muffin cup, sprinkling it over the butter.
- Slice 1 to 2 of the peaches into thin wedges or rounds. Arrange about 3 slices in the bottom of each muffin cup, layering them neatly over the butter and sugar.
- Set the remaining peach aside and cut it into small cubes. You should end up with about 1 cup of diced peach. Keep it nearby for the batter.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
- In a larger mixing bowl, beat the room-temperature butter and granulated sugar together with a paddle attachment until the mixture becomes light, fluffy, and creamy. This usually takes about 2 minutes.
- Add the egg and vanilla extract. Beat for another 2 to 3 minutes until the mixture becomes pale, fluffy, and well blended. It is normal if the batter looks slightly curdled right after adding the egg—just keep mixing and it will smooth out.
- Add half of the flour mixture to the butter mixture and beat on low speed for about 1 minute.
- Pour in the buttermilk and beat for another minute.
- Add the remaining flour mixture and mix only until everything is just combined. Stop as soon as you no longer see dry flour. Overmixing can make the cake tough.
- Fold in the diced peaches gently so they stay evenly distributed throughout the batter.
- Divide the batter evenly among the 12 muffin cups. A large cookie scoop works especially well here because it keeps the portions neat and even.
- Bake for 25 to 30 minutes, or until the tops spring back lightly and a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pan for about 5 minutes. Then run a butter knife or small offset spatula around the edges to loosen them from the pan.
- Place a wire rack over the muffin pan, then carefully invert the pan to release the cakes. Lift the pan slowly so the peach topping slides out cleanly.
- Serve the Peach Upside Down Mini Cakes warm, ideally with a scoop of vanilla ice cream.
Notes
- You do not need to peel the peaches unless you prefer to.
- Frozen and canned peaches can work, though frozen peaches may not caramelize as well.
- A homemade buttermilk substitute works fine if needed.
- You can also bake this as one 9-inch cake instead of mini cakes. Bake it for about 40 minutes instead.
Nutrition
- Serving Size: 1 serving
- Calories: 190kcal
- Sugar: 16.8g
- Sodium: 120.2mg
- Fat: 7.1g
- Carbohydrates: 29.6g
- Protein: 2.9g