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Peach Upside Down Mini Cakes

Peach Upside Down Mini Cakes: Sweet Summer Bliss in Every Bite

Peach Upside Down Mini Cakes are delightful, portioned treats that celebrate summer flavors with juicy, caramelized peaches.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Topping
  • 1 can Non-stick cooking spray Prevents sticking; use oil or butter if you run out.
  • 1 tablespoon Unsalted butter (cold) Ideal for caramelizing peaches; cold butter is easier to manage.
  • 6 teaspoons Light brown sugar Adds sweetness and caramel flavor; swap for granulated sugar for less caramelization.
  • 3 pieces Fresh peaches Provides moisture and vibrant flavor; you can use frozen or canned, but the texture may differ.
For the Batter
  • 1.5 cups All-purpose flour Gives the cakes structure; gluten-free flour blends can be used as a substitute.
  • 1 teaspoon Baking powder Essential leavening agent for a lovely rise.
  • 0.5 teaspoon Baking soda Works with buttermilk to help create a fluffy texture.
  • 0.25 teaspoon Salt Enhances overall flavor of the cakes.
  • 0.67 cups Granulated sugar Sweetens the batter; feel free to adjust based on your sweetness preference.
  • 0.33 cups Unsalted butter (at room temperature) Necessary for a fluffy texture; ensure it's softened.
  • 1 large Egg (at room temperature) Binds the ingredients; using a room-temperature egg aids in mixing.
  • 1 teaspoon Pure vanilla extract Adds delicious depth of flavor; you can add more for a stronger taste.
  • 0.5 cups Buttermilk (at room temperature) Contributes to the cake’s tenderness; can substitute with a mix of milk and lemon juice or vinegar.

Equipment

  • muffin pan
  • mixing bowls
  • whisk
  • spatula
  • Butter knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and coat the muffin pan with non-stick cooking spray.
  2. Cut the cold butter into 12 pieces and place one in each muffin cup. Sprinkle light brown sugar over the butter and arrange peach slices on top.
  3. Dice the remaining peaches and set aside. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a large mixing bowl, beat room-temperature butter with granulated sugar until light and fluffy, about 2 minutes. Add egg and vanilla, mixing for 2-3 minutes.
  5. Gradually fold in half of the flour mixture, then add buttermilk, mixing for about 1 minute before adding the remaining flour mixture.
  6. Fold diced peaches into the batter until evenly distributed.
  7. Fill each muffin cup about ¾ full with batter and bake for 25-30 minutes until golden.
  8. Let the cakes cool in the pan for 5 minutes, then run a knife along the edges and invert onto a wire rack.
  9. Serve warm, ideally topped with a scoop of vanilla ice cream.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 120mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Choose ripe peaches for the best flavor, and ensure all ingredients are at room temperature for a fluffy batter.

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