Name: Peach Upside Down Mini Cakes Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: Non-stick cooking spray; 1 tablespoon unsalted butter (cold, divided into 12 pieces); 6 teaspoons light brown sugar (½ teaspoon per muffin cup); 1-2 fresh peaches (sliced thin for topping); 3 fresh peaches (remaining peaches, cubed, about 1 cup); 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)

Jump to Recipe

There is something utterly enchanting about Peach Upside Down Mini Cakes that makes them an instant favorite the moment you take a bite. These delightful little cakes deliver a burst of juicy peach sweetness paired with a tender, moist crumb, all topped with a caramelized, buttery glaze that will have you swooning. Whether you’re baking for a casual afternoon treat or a charming dessert for guests, these mini cakes are as simple to make as they are delicious. They celebrate the fresh, fragrant flavors of ripe peaches in a way that feels both nostalgic and indulgent.

Peach Upside Down Mini Cakes Recipe - Recipe Image

Ingredients You’ll Need

The magic in Peach Upside Down Mini Cakes comes from straightforward, pantry-friendly ingredients, each chosen to build layers of flavor and perfect texture. Fresh peaches shine in both the topping and the batter, while the combination of butter and sugars creates that irresistible caramelized finish.

Non-stick cooking spray: Ensures your mini cakes release easily from the pan without sticking.
1 tablespoon unsalted butter (cold): Provides richness and helps create the luscious caramelized topping.
6 teaspoons light brown sugar: Adds warmth and depth of flavor for the classic upside down glaze.
3 fresh peaches: The star ingredient, offering juicy sweetness and vibrant color.
1½ cups all-purpose flour: The base that gives the cakes their tender crumb.
1 teaspoon baking powder: Helps the cakes rise lightly for a perfect fluffy texture.
½ teaspoon baking soda: Reacts with buttermilk to keep the cake moist and soft.
¼ teaspoon salt: Balances sweetness and enhances all the flavors.
2/3 cup granulated sugar: Sweetens the cake batter beautifully without overpowering.
1/3 cup unsalted butter (room temperature): Creamed with sugar to create a soft and light cake base.
1 large egg (room temperature): Binds the ingredients and adds richness.
1 teaspoon pure vanilla extract: Adds an aromatic warmth that complements the peaches perfectly.
½ cup buttermilk (room temperature): Tenderizes the cake and adds a subtle tanginess for balance.

How to Make Peach Upside Down Mini Cakes

Step 1: Prepare the Oven and Pan

Start by preheating your oven to 350°F (177°C). Grease your muffin pan thoroughly with non-stick cooking spray. This little step is key to making sure your Peach Upside Down Mini Cakes come out clean and intact once baked.

Step 2: Create the Caramelized Peach Topping

Cut 1 tablespoon of butter into 12 small, equal pieces—cold butter is easier to slice neatly. Place one butter piece in each muffin cup to melt during baking, creating a rich, buttery base. Sprinkle half a teaspoon of light brown sugar into every cup on top of the butter. Then, slice 1 to 2 peaches thinly and carefully arrange about 3 slices in each muffin cup. This arrangement will form the gorgeous caramelized fruit topping when turned over.

Step 3: Prepare the Cake Batter

Cut the remaining peaches into small cubes to fold into the batter later, adding juicy bursts inside the cakes. In a small bowl, whisk together the flour, baking powder, baking soda, and salt—this keeps the dry ingredients light and evenly distributed. In your mixing bowl, beat the softened butter and granulated sugar with a paddle attachment until the mixture is creamy and fluffy—about two minutes. Add the egg and vanilla extract, beating for another two to three minutes until the mixture becomes pale and airy. Don’t worry if it looks curdled at first; keep mixing and it will come together beautifully.

Step 4: Combine Ingredients for the Batter

Add half the dry flour mixture and beat on low speed for about a minute. Then stir in the buttermilk and beat again for another minute. Finally, add the rest of the dry ingredients and mix just until combined—overmixing will make the cake tough. Fold in those juicy peach cubes carefully to keep them intact and evenly distributed throughout the batter.

Step 5: Assemble and Bake

Divide the batter evenly among the muffin cups, about one large scoop in each. Using a cookie scoop makes this step quick and mess-free. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, cool the cakes in the pan for five minutes. Then, gently run a butter knife around the edges before flipping the pan upside down over a cooling rack to reveal the golden, caramelized peach topping.

How to Serve Peach Upside Down Mini Cakes

Garnishes

The wonderful thing about Peach Upside Down Mini Cakes is that they shine on their own but can be elevated effortlessly with a few simple garnishes. A scoop of creamy vanilla ice cream melting over the warm cakes adds an irresistible contrast of temperature and flavor. Fresh mint leaves or a light dusting of powdered sugar provide a pretty touch that makes them look as good as they taste.

Side Dishes

These mini cakes pair wonderfully with light sides to keep the peach flavor front and center. A dollop of whipped cream or a serving of Greek yogurt sweetened lightly with honey complements the caramel peach glaze perfectly. For a brunch or tea time, serve alongside a crisp, refreshing fruit salad or a cup of fragrant herbal tea to balance the sweetness.

Creative Ways to Present

Looking to wow your guests with presentation? Serve Peach Upside Down Mini Cakes layered in a trifle bowl with whipped cream and sliced peaches for an easy, beautiful dessert. You can also place individual cakes on pretty dessert plates with a drizzle of caramel sauce or honey, garnished with edible flowers to add charm and elegance.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, Peach Upside Down Mini Cakes can be stored in an airtight container at room temperature for up to two days. If your kitchen is warm, keeping them in the fridge is a good idea; just bring them to room temperature or warm slightly before serving to enjoy full flavor and softness.

Freezing

If you want to enjoy these mini treats later, they freeze beautifully. Wrap each cake tightly in plastic wrap and place in a freezer-safe container or bag for up to three months. Thaw overnight in the fridge and warm gently in the oven or microwave before serving to revive that fresh-baked charm.

Reheating

To reheat, pop the mini cakes in a preheated oven at 325°F (163°C) for about 10 minutes, or microwave each for 20 to 30 seconds. This brings back their soft texture and warms the caramelized topping, making the peaches shine like just out of the oven.

FAQs

Can I use canned peaches instead of fresh peaches?

Fresh peaches provide the best flavor and texture for Peach Upside Down Mini Cakes, but if fresh aren’t available, canned peaches drained well can be used in a pinch. Just be mindful that canned peaches are softer and sweeter, so adjust baking time and sugar accordingly.

What can I substitute for buttermilk in this recipe?

If you don’t have buttermilk on hand, mix ½ cup of milk with 1 teaspoon of lemon juice or white vinegar and let it sit for 5 to 10 minutes. This homemade buttermilk substitute works wonderfully to maintain the cake’s tender crumb.

Why do my mini cakes sometimes stick to the pan?

To prevent sticking, make sure you spray your muffin pan generously with non-stick cooking spray or grease and flour the cups lightly. Also, allowing the cakes to cool for a few minutes before loosening them with a knife helps them release cleanly.

Can I make Peach Upside Down Mini Cakes gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Just check that your blend includes xanthan gum or add a little yourself to keep the texture light and moist.

How ripe should the peaches be for this recipe?

Choose peaches that are ripe but still firm so they hold their shape when sliced and baked. Overripe peaches may become too mushy and alter the texture of your mini cakes.

Final Thoughts

Once you try Peach Upside Down Mini Cakes, you’ll understand why they are a beloved treat for any occasion. Their perfect balance of caramelized peaches and tender cake makes every bite a joy. They’re simple to make, stunning to serve, and utterly scrumptious to enjoy — so get baking and share this little piece of sunshine with your loved ones. Your kitchen will smell like a warm hug, and your heart will thank you!

Peach Upside Down Mini Cakes Recipe

★★★★★

4.8 from 8 reviews

Author: Zoe
Total Time: 50 minutes
Yield: 12 mini cakes 1x
Diet: Vegetarian

Print Recipe

Description

Peach Upside Down Mini Cakes are delightful individual-sized treats featuring a caramelized peach topping with a moist, fluffy vanilla cake base infused with fresh cubed peaches. These mini cakes are perfect for summer dessert, served warm often with vanilla ice cream to complement the natural sweetness of the peaches and the buttery, light cake texture.

Instructions

Preheat and prepare pan: Preheat the oven to 350°F (177°C) and spray a 12-cup muffin pan with non-stick cooking spray.
Prepare the topping: Cut 1 tablespoon of cold unsalted butter into 12 equal pieces and place one piece into the bottom of each muffin cup. Sprinkle ½ teaspoon of light brown sugar over the butter in each cup. Slice 1-2 peaches thinly, then arrange approximately 3 slices neatly in each muffin cup over the butter and sugar.
Prepare cubed peaches: Cut the remaining fresh peaches into small cubes to yield about 1 cup. Set aside for batter.
Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine evenly.
Cream butter and sugar: Using a mixer with a paddle attachment, beat the 1/3 cup room temperature butter and granulated sugar together on medium speed until the mixture is fluffy and creamy, about 2 minutes.
Add egg and vanilla: Add the large egg and pure vanilla extract to the butter mixture and continue beating for another 2-3 minutes until the batter is fluffy and pale. It may initially curdle but will become smooth with mixing.
Combine flour and buttermilk: Add half of the flour mixture to the batter; beat on low speed for 1 minute. Stir in the buttermilk and beat for another minute. Add the remaining flour mixture and beat just until combined, avoiding overmixing to keep the cake tender.
Fold in peaches: Gently fold the cubed peaches into the batter using a spatula, ensuring even distribution without deflating the batter.
Fill muffin cups: Divide the batter evenly among the 12 muffin cups, using a large cookie scoop or spoon for ease, filling each cup over the peach slices.
Bake: Bake the mini cakes in the preheated oven for 25-30 minutes, or until a toothpick inserted into the cake part comes out clean.
Cool and invert: Let the cakes cool in the pan for 5 minutes. Carefully run a butter knife around the edges to loosen them. Then place a wire rack over the muffin pan and invert the pan to release the mini cakes with their peach topping onto the rack.
Serve: Serve the peach upside down mini cakes warm, optionally with a scoop of vanilla ice cream for added indulgence.

Notes

Use ripe but firm peaches for best texture and sweetness.
Cold butter is easier to cut into small pieces for the topping.
Room temperature ingredients help create a smooth, well-emulsified batter.
Don’t overmix the batter once the flour is added to avoid tough cakes.
These mini cakes are best served warm, fresh from the oven, but can be reheated gently.
Buttermilk adds moisture and a slight tang to complement the peach flavor.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American