Upside Down Peach Mini Cakes

why make this recipe

Peach Upside Down Mini Cakes are a delightful treat that combine the sweetness of ripe peaches with a fluffy cake base. These mini cakes are perfect for a cozy dessert or a sweet snack. They are not only visually appealing but also easy to make, making them a great choice for gatherings or everyday enjoyment. Enjoy the burst of flavor from fresh peaches with each bite!

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 unsalted butter and light brown sugar.
   • Evenly divide this mixture into the bottom of each muffin cup.
3. Slice the fresh peaches and place them on top of the butter and sugar mixture in each muffin cup.
4. To make the cake batter:
   • In a separate bowl, whisk together flour, baking powder, baking soda, and salt in one bowl.
   • In another bowl, beat together the granulated sugar and room-temperature unsalted butter until light and fluffy.
   • Add the egg and vanilla extract, mixing well.
   • Gradually add the dry ingredients and buttermilk, mixing until just combined.
5. Spoon the cake batter over the peaches in the muffin cups, filling each about 2/3 full.
6. Bake for 20-25 minutes or until a toothpick comes out clean.
7. Allow the cakes to cool for about 10 minutes before flipping them onto a plate.

how to serve Peach Upside Down Mini Cakes

Serve Peach Upside Down Mini Cakes warm or at room temperature. They can be enjoyed plain or with a dollop of whipped cream on top. A sprinkle of powdered sugar can also add a touch of elegance. Pair with a scoop of vanilla ice cream for an extra special treat!

how to store Peach Upside Down Mini Cakes

Store any leftover mini cakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge, where they can last for up to a week. You can also freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap before freezing.

tips to make Peach Upside Down Mini Cakes

• Use ripe, fresh peaches for the best flavor.
• Make sure the buttermilk and egg are at room temperature for better incorporation.
• You can substitute other fruits like pears or plums if you prefer.
• Check the cakes a few minutes before the full baking time to avoid overbaking.

variation

Add some chopped nuts, such as pecans or walnuts, to the batter for added texture. You can also use cinnamon or nutmeg for a warm spice flavor in the cake.

FAQs

1. Can I use canned peaches instead of fresh ones?
Yes, you can use canned peaches. Just make sure to drain them well before using, and reduce sugar slightly if they are packed in syrup.

2. Can I make these in a regular cake pan?
Yes, you can make this recipe in a regular cake pan. Just increase the baking time to about 30-40 minutes, depending on the size of the pan.

3. Is it necessary to use buttermilk?
Buttermilk helps to keep the cake moist and adds a nice tang. If you don’t have buttermilk, you can make a substitute by mixing milk with a tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using.

Peach Upside Down Mini Cakes

Delightful mini cakes featuring the sweetness of ripe peaches atop a fluffy cake base, perfect for desserts or snacks.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 pieces

Course: Dessert, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

For the topping

• 1 tablespoon unsalted butter (cold)
• 6 teaspoons light brown sugar
• 3 pieces fresh peaches Use ripe peaches for best flavor.

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
• 0.5 cup buttermilk (at room temperature) Make sure it's at room temperature.

Method

 

Preparation

1. Preheat the oven to 350°F (177°C). Spray a muffin pan with non-stick cooking spray.
2. In a small bowl, mix the cold unsalted butter and light brown sugar.
3. Evenly divide this mixture into the bottom of each muffin cup.
4. Slice the fresh peaches and place them on top of the butter and sugar mixture in each muffin cup.

Making the cake batter

1. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
2. In another bowl, beat together the granulated sugar and room-temperature unsalted butter until light and fluffy.
3. Add the egg and vanilla extract, mixing well.
4. Gradually add the dry ingredients and buttermilk, mixing until just combined.

Baking

1. Spoon the cake batter over the peaches in the muffin cups, filling each about 2/3 full.
2. Bake for 20-25 minutes or until a toothpick comes out clean.
3. Allow the cakes to cool for about 10 minutes before flipping them onto a plate.

Notes

Serve warm or at room temperature. They can be enjoyed plain or with whipped cream. A sprinkle of powdered sugar or a scoop of vanilla ice cream adds a nice touch. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Freeze for up to 3 months wrapped tightly.