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Peach Upside Down Mini Cakes

Irresistibly Sweet Peach Upside Down Mini Cakes to Savor

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Peach Upside Down Mini Cakes are a delightful, individual dessert that captures the essence of summer peaches, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 mini cakes
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Topping
  • 1 spray Non-stick cooking spray Prevents sticking; consider using parchment paper for easier removal.
  • 1 tbsp Unsalted butter Adds flavor and moisture; cold butter is easier to cut.
  • 6 tsp Light brown sugar Provides sweetness and enhances caramelization.
  • 3 Fresh peaches The star ingredient, bursting with natural sweetness and moisture.
For the Batter
  • 1.5 cups All-purpose flour Provides structure to the cake; no gluten-free substitute provided.
  • 1 tsp Baking powder Acts as a leavening agent for rise.
  • 0.5 tsp Baking soda Neutralizes acidity, aiding leavening.
  • 0.25 tsp Salt Enhances flavor.
  • 2/3 cup Granulated sugar The primary sweetener, balancing flavors.
  • 1/3 cup Unsalted butter Adds moisture and richness.
  • 1 Large egg Binds the ingredients together, adding moisture.
  • 1 tsp Pure vanilla extract Contributes depth of flavor.
  • 0.5 cup Buttermilk Adds acidity and moisture; can substitute with milk and vinegar or lemon juice.

Equipment

  • 12-cup muffin pan
  • medium bowl
  • Large mixing bowl
  • Electric Mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and spray a 12-cup muffin pan with non-stick cooking spray.
  2. Slice the cold butter into 12 equal pieces, placing one piece in each muffin cup. Sprinkle brown sugar over the melted butter and arrange peach slices on top.
  3. In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk until evenly mixed.
  4. In a large bowl, beat the room-temperature butter and sugar until light and fluffy. Add egg and vanilla extract, mixing until blended.
  5. Gradually add half of the dry flour mixture to the creamed butter, mixing gently. Add buttermilk and blend until smooth, then add the remaining flour mixture.
  6. Gently fold in cubed peaches until evenly distributed throughout the batter. Divide batter equally among muffin cups.
  7. Bake for 25-30 minutes until golden brown and a toothpick inserted comes out clean.
  8. Let cool in the pan for 5 minutes. Invert onto a serving plate to release the cakes.

Nutrition

Serving: 1mini cakeCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 400IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg

Notes

These Peach Upside Down Mini Cakes are best enjoyed fresh, but can be stored at room temperature for 1 day or in the refrigerator for up to 2 days. Avoid freezing due to the peach topping.

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