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.
Ingredients
Scale
Topping
- 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)
Cake Batter
- 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)
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
Nutrition
- Serving Size: 1 mini cake (approx. 90g)
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Peach upside down cake, mini cakes, peach dessert, individual cakes, summer dessert, upside down peach cake
