Description
These Delicious Peach Upside Down Mini Cakes are perfect for a summer treat, featuring caramelized peaches atop moist, fluffy mini cakes. Baked in a muffin pan, they combine juicy fresh peaches with a tender vanilla-scented batter for a gorgeous and flavorful dessert that’s easy to serve and delightful to enjoy warm.
Ingredients
Scale
Topping
- 1 tablespoon Non-stick cooking spray
- 1 tablespoon Unsalted butter, cold, cut into 12 small pieces
- 6 teaspoons Light brown sugar
- 3 Fresh peaches, sliced
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, room temperature
- 1 Large egg, room temperature
- 1 teaspoon Pure vanilla extract
- 0.5 cup Buttermilk
- 1 cup Peaches, peeled and cubed (from the 3 peaches)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Generously grease a muffin pan with non-stick cooking spray to ensure the mini cakes release easily after baking.
- Arrange Topping: Place one small piece of cold unsalted butter into the bottom of each muffin cup. Sprinkle 0.5 teaspoons of light brown sugar over each butter piece. Then, neatly arrange sliced fresh peaches on top to create a caramelized peach layer once baked.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a mixer, beat the room temperature unsalted butter and granulated sugar together until the mixture becomes light and fluffy, about 3 to 4 minutes. This provides a tender, aerated cake texture.
- Add Egg and Vanilla: Beat in the large egg and pure vanilla extract until fully incorporated, ensuring even flavor distribution throughout the batter.
- Combine Batter: Gradually add the flour mixture alternately with the buttermilk to the creamed butter mixture, mixing just until the batter comes together. Avoid overmixing to keep the cakes tender.
- Fold in Peaches: Gently fold the cubed peaches into the batter to add delightful bursts of fruity flavor in each mini cake.
- Fill and Bake: Spoon the batter evenly over the peach slices and brown sugar in the muffin cups. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool and Invert: Allow the mini cakes to cool in the pan for about 5 minutes. Carefully invert each cake onto a wire rack to remove the muffin pan and reveal the caramelized peach topping. Serve warm for the best flavor and texture.
Notes
- For a gluten-free option, substitute all-purpose flour with a gluten-free baking blend.
- Use margarine or coconut oil in place of butter for a dairy-free alternative.
- To make vegan cakes, replace the egg with a flax egg and use dairy-free buttermilk substitutes like plant milk mixed with vinegar.
- If fresh peaches are not in season, canned peaches drained well can be used but fresh is preferred for best flavor and texture.
- Make sure the peaches are sliced thinly to ensure even caramelization and easy baking.
- Reduce granulated sugar slightly if you prefer a less sweet dessert.
- These mini cakes are best enjoyed warm but can be stored in an airtight container for up to 2 days.
