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Peach Upside Down Mini Cakes Recipe

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These Peach Upside Down Mini Cakes are a delightful summer treat featuring tender cake packed with fresh peaches and topped with a caramelized peach and brown sugar layer. Baked in a muffin pan, these individual-sized cakes showcase thin peach slices on the bottom that become wonderfully sweet and sticky during baking. Perfect served warm with vanilla ice cream, they’re a charming twist on traditional upside-down cake that’s easy to make and share.

Ingredients

Topping

  • Non-stick cooking spray
  • 1 tablespoon unsalted butter (cold, cut into 12 equal pieces)
  • 6 teaspoons light brown sugar
  • 1–2 fresh peaches, sliced thin for topping

Cake Batter

  • 3 fresh peaches (for cubing, 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

  1. Preheat and prepare pan: Preheat the oven to 350°F (177°C). Spray a 12-cup muffin pan with non-stick cooking spray to prevent sticking.
  2. Prepare topping butter pieces: Cut 1 tablespoon of cold unsalted butter into 12 equal pieces. Place one piece of butter into the bottom of each muffin cup.
  3. Add brown sugar to topping: Sprinkle ½ teaspoon of light brown sugar evenly into each muffin cup over the butter pieces.
  4. Arrange peach slices for topping: Slice 1-2 peaches thinly and arrange approximately 3 peach slices in the bottom of each muffin cup on top of the butter and brown sugar.
  5. Cube remaining peaches: Cut the remaining peaches into small cubes to make about 1 cup. Set aside to incorporate into the batter.
  6. Combine dry ingredients: In a small bowl, whisk together 1½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
  7. Cream butter and sugar: In a mixing bowl fitted with a paddle attachment, beat 1/3 cup room temperature unsalted butter and 2/3 cup granulated sugar together on medium speed for about 2 minutes until the mixture is fluffy and creamy.
  8. Add egg and vanilla: Beat in 1 large room temperature egg and 1 teaspoon pure vanilla extract for 2-3 minutes until the mixture is pale, fluffy, and well combined. Note that curdling after adding the egg is normal if you continue mixing.
  9. Add dry ingredients and buttermilk: Add half of the dry flour mixture to the batter and beat on low speed for 1 minute. Stir in ½ cup room temperature buttermilk and beat again for 1 minute. Then add the remaining dry ingredients and beat just until combined, being careful not to overmix.
  10. Fold in cubed peaches: Gently fold in the cubed peaches into the batter with a spatula to evenly distribute without overworking.
  11. Fill muffin pan: Divide the batter evenly among the 12 muffin cups over the peach topping. Using a large cookie scoop can help portion the batter uniformly.
  12. Bake cakes: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  13. Cool and invert: Let the cakes cool in the pan for 5 minutes. Then, run a butter knife carefully around each muffin cup to loosen the edges. Place a wire rack on top of the muffin pan and invert the pan to release the mini cakes, revealing the caramelized peach topping.
  14. Serve: Serve the peach upside down mini cakes warm, optionally with a scoop of vanilla ice cream for a delightful dessert experience.

Notes

  • Cold butter is easier to cut into small pieces for the topping.
  • Using room temperature ingredients ensures better mixing and lighter cake texture.
  • Cake batter may curdle slightly after adding the egg; continue mixing until smooth and fluffy.
  • Do not overmix the batter once flour is added to avoid tough cakes.
  • Use a large cookie scoop to evenly portion the batter into muffin cups.
  • Serve warm with vanilla ice cream for an extra special treat.

Find it online: https://bitezly.com/peach-upside-down-mini-cakes-recipe/