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Peach Upside Down Mini Cakes Recipe

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4.8 from 74 reviews

These Peach Upside Down Mini Cakes feature a deliciously caramelized peach topping with tender, moist cake infused with fresh peaches. Perfect for a summery dessert or special treat, these individual cakes bake up quickly and beautifully in a muffin pan, making them easy to serve and share.

Ingredients

Scale

Topping

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

Cake Batter

  • 3 fresh peaches (1 cup cubed)
  • 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 muffin pan: Preheat your oven to 350°F (177°C). Lightly spray a 12-cup muffin pan with non-stick cooking spray to ensure easy removal later.
  2. Prepare the topping: Cut 1 tablespoon of cold unsalted butter into 12 equal pieces. Place one piece in the bottom of each muffin cup. Sprinkle ½ teaspoon of light brown sugar over the butter in each cup. Thinly slice 1-2 fresh peaches and arrange approximately 3 slices neatly in the bottom of each muffin cup over the butter and sugar.
  3. Cube peaches for the batter: Cut the remaining peaches into small cubes, measuring about 1 cup. Set aside for folding into the batter later.
  4. 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 until well mixed.
  5. Cream butter and sugar: Using a mixer fitted with a paddle attachment, beat 1/3 cup unsalted butter (at room temperature) and 2/3 cup granulated sugar together on medium speed until the mixture becomes fluffy and creamy, about 2 minutes.
  6. Add egg and vanilla: Beat in 1 large egg and 1 teaspoon pure vanilla extract for an additional 2-3 minutes until the batter is light, white, and fluffy. Note: the mixture may curdle initially but will come together with continued mixing.
  7. Incorporate 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 buttermilk, then beat for another minute. Add the remaining flour mixture and beat just until combined, being careful not to overmix to keep the cake tender.
  8. Fold in cubed peaches: Gently fold the 1 cup cubed peaches into the batter, distributing them evenly.
  9. Fill muffin cups: Divide the batter evenly among the 12 muffin cups, using a large cookie scoop or spoon for easy and uniform portions.
  10. Bake: Bake the mini cakes in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  11. Cool and unmold: Let the cakes cool in the pan for 5 minutes. Run a butter knife carefully around the edges of each muffin cup to loosen the cakes. Place a wire rack over the muffin pan and invert the pan to release the cakes onto the rack, revealing the caramelized peach topping.
  12. Serve: Serve the mini cakes warm, optionally with a scoop of vanilla ice cream, for a delightful dessert experience.

Notes

  • Use cold butter for the topping to make it easier to cut into small pieces.
  • Allow all refrigerated ingredients like butter, egg, and buttermilk to come to room temperature before baking to ensure proper blending and texture.
  • Do not overmix the batter after adding dry ingredients to avoid tough cakes.
  • To get evenly sized cakes, use a cookie scoop when filling the muffin cups.
  • Serve the cakes warm for the best flavor and texture, complemented well by vanilla ice cream if desired.

Keywords: Peach upside down cake, mini peach cakes, individual upside down cakes, peach dessert, summer dessert, muffin pan cakes

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