Introduction

Peach Upside Down Mini Cakes are delightful little treats that combine juicy peaches with a tender, buttery cake. Perfect for a cozy dessert or a special brunch, these individual cakes showcase fresh summer flavors in a fun and elegant way.

A white plate on a white marbled surface holds two small cakes with a golden-brown base and glossy peach slices on top, one cake cut in half showing a soft, light tan inside. Next to the cakes are three fresh peach wedges with vibrant orange and red colors, and a scoop of smooth white ice cream. A silver fork rests on the plate near the peach wedges. In the background, partially blurred, is another white plate with more cakes and ice cream, plus halved peaches showing their deep red pits. Photo taken with an iphone --ar 4:5 --v 7

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) and spray a muffin pan with non-stick cooking spray.
Step 2: Prepare the topping by cutting the cold butter into 12 equal pieces and placing one piece in each muffin cup.
Step 3: Sprinkle ½ teaspoon of brown sugar into each muffin cup over the butter pieces.
Step 4: Slice 1 to 2 peaches into thin slices and arrange about 3 slices in the bottom of each muffin cup.
Step 5: Cut the remaining peaches into small cubes to make about 1 cup and set aside.
Step 6: In a small bowl, whisk together flour, baking powder, baking soda, and salt.
Step 7: In a mixing bowl, beat the room-temperature butter and granulated sugar until fluffy and creamy, about 2 minutes.
Step 8: Add the egg and vanilla extract, then beat for another 2-3 minutes until the mixture is well combined and fluffy.
Step 9: Add half of the 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.
Step 12: Fold the cubed peaches gently into the batter.
Step 13: Divide the batter evenly into the 12 muffin cups, about one scoop per cup.
Step 14: Bake for 25-30 minutes, or until a toothpick inserted 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 warm, optionally with a scoop of vanilla ice cream.

Tips & Variations

Using cold butter for the topping helps it cut neatly and creates a lovely caramelized layer.
For extra flavor, sprinkle a pinch of cinnamon on the peach slices before baking.
Try swapping peaches with fresh nectarines or plums for a different twist.
If you don’t have buttermilk, mix ½ cup of milk with 1 teaspoon of lemon juice and let it sit for 5 minutes.
Use a large cookie scoop to evenly portion batter into muffin cups for consistent size and easier handling.

Storage

Store leftover mini cakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat gently in the microwave for 15-20 seconds or warm in a low oven. These cakes are best enjoyed fresh but also freeze well if wrapped tightly for up to 2 months.

How to Serve

The image shows a round peach tart on a black tray. The tart has one visible layer of glossy peach slices arranged in a circular pattern, starting from the center and moving outward like petals, with the peaches showing a mix of bright orange and red hues. The crust is light golden brown, visible around the edge. In the background, two small white bowls hold smaller versions of the tart, also topped with peach slices. To the bottom right on a white marbled surface, there are two whole peaches, one cut open revealing the bright orange flesh and pit inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches for this recipe?

Yes, but make sure to thaw and drain them well before use to avoid excess moisture that could affect the cake texture.

What can I substitute for brown sugar in the topping?

Light brown sugar gives a nice caramel flavor, but you can use granulated sugar or turbinado sugar if needed, though the flavor and color may vary slightly.