Ingredients

Non-stick cooking spray

1 tablespoon unsalted butter (cold)

6 teaspoons light brown sugar

3 fresh peaches

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

Step 1: Preheat the oven to 350°F (177° C). Spray a 12-cup muffin pan with non-stick cooking spray.

Step 2: Prepare the topping by cutting 1 tablespoon of cold butter into 12 equal pieces. Place one piece in the bottom of each muffin cup.

Step 3: Sprinkle ½ teaspoon of light brown sugar into each muffin cup over the butter.

Step 4: Slice 1–2 peaches into thin slices and arrange about 3 slices in the bottom of each muffin cup on top of the butter and sugar.

Step 5: Cut the remaining peach into small cubes to make about 1 cup and set aside for the batter.

Step 6: In a small bowl, whisk together flour, baking powder, baking soda, and salt.

Step 7: In a mixing bowl with a paddle attachment, beat the room temperature butter and granulated sugar together until fluffy and creamy, about 2 minutes.

Step 8: Add the egg and vanilla extract and beat for another 2–3 minutes until well combined and fluffy. The mixture may curdle initially, but continue beating until smooth.

Step 9: Add half of the dry flour mixture to the batter and beat on low speed for 1 minute.

Step 10: Stir in the buttermilk and beat for another minute.

Step 11: Add the remaining flour mixture and beat just until combined; avoid overmixing to keep the cake tender.

Step 12: Fold in the cubed peaches gently by hand.

Step 13: Divide the batter evenly into the 12 muffin cups on top of the peach slices, using a cookie scoop or spoon.

Step 14: Bake for 25–30 minutes, until a toothpick inserted into the cakes comes out clean.

Step 15: Let the cakes cool in the pan for 5 minutes, then run a butter knife around the edges to loosen them.

Step 16: Place a wire rack over the muffin pan and carefully invert the pan to release the mini cakes.

Step 17: Serve the peach upside down mini cakes warm, optionally with a scoop of vanilla ice cream.

Tips & Variations

Use ripe but firm peaches to ensure sweet flavor without making the cake too wet.

For a dairy-free option, substitute buttermilk with almond milk mixed with a teaspoon of lemon juice.

Try other stone fruits like nectarines or plums for a different twist on the upside-down topping.

Chilling the butter before cutting makes it easier to slice evenly for the topping.

Make sure not to overmix the batter after adding the flour to keep the cakes tender and light.

FAQs

Can I use frozen peaches instead of fresh?

Yes, but drain the thawed peaches well to avoid excess moisture that could affect the cake’s texture.

Can I make these mini cakes ahead of time?

You can prepare the batter and assemble the cakes in the pan, then refrigerate overnight before baking. Just add a few extra minutes to the baking time if baking from cold.