Description
These peach upside down mini cakes are buttery, moist, and topped with caramelized peaches in every bite. Perfectly portioned and beautiful for summer entertaining or a cozy treat.
Ingredients
For topping:
▢ Non-stick cooking spray
▢ 1 tablespoon (15 g) unsalted butter, cold
▢ 6 teaspoons (5 g) light brown sugar
For cake batter:
▢ 3 fresh peaches
▢ 1 ½ cups (190 g) all-purpose flour
▢ 1 teaspoon baking powder
▢ ½ teaspoon baking soda
▢ ¼ teaspoon salt
▢ 2/3 cup (130 g) granulated sugar
▢ 1/3 cup (75 g) unsalted butter, at room temperature
▢ 1 large egg, at room temperature
▢ 1 teaspoon pure vanilla extract
▢ ½ cup (120 ml) buttermilk, at room temperature
Instructions
1. Preheat oven to 350°F (177°C). Spray muffin pan with non-stick spray.
2. Cut 1 tablespoon of butter into 12 pieces. Place in muffin cups.
3. Sprinkle ½ tsp brown sugar into each cup.
4. Slice 1-2 peaches thinly. Layer 3 slices in each muffin cup.
5. Dice remaining peaches for 1 cup cubed. Set aside.
6. Whisk flour, baking powder, soda, and salt in a bowl.
7. Beat butter and sugar until fluffy, 2 minutes.
8. Add egg and vanilla, beat until combined.
9. Add half flour mix, beat 1 minute. Add buttermilk and mix.
10. Add remaining flour, mix until just combined. Fold in peaches.
11. Divide batter among muffin cups.
12. Bake 25–30 min until toothpick comes out clean.
13. Cool 5 min, run knife around edges. Invert onto wire rack.
14. Serve warm with vanilla ice cream if desired.
Notes
Use ripe but firm peaches for best texture.
Don’t overmix the batter or cakes will be tough.
To make dairy-free, use almond milk with lemon juice.
Freeze leftover cakes for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 190
- Sugar: 16.8g
- Sodium: 120.2mg
- Fat: 7.1g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.1g
- Trans Fat: 0g
- Carbohydrates: 29.6g
- Fiber: 1g
- Protein: 2.9g
- Cholesterol: 35mg