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Peach Upside Down Mini Cakes Recipe

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4.7 from 140 reviews

These Peach Upside Down Mini Cakes are a delightful, individual-sized treat showcasing juicy peaches caramelized with brown sugar and buttery sweetness. Featuring a tender cake batter filled with fresh cubed peaches, these mini cakes are perfect for a summer dessert or a cozy afternoon snack. Baked in a muffin pan with a caramelized peach topping, they offer a beautiful presentation and delicious flavors with every bite.

Ingredients

Scale

Topping

  • Non-stick cooking spray
  • 1 tablespoon unsalted butter (cold, cut into 12 equal parts)
  • 6 teaspoons light brown sugar (divided as ½ teaspoon per muffin cup)
  • 1–2 fresh peaches (sliced thinly, about 3 slices per muffin cup)

Cake Batter

  • 3 fresh peaches (remaining peaches cut into small cubes, 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 your oven to 350°F (177°C). Spray a 12-cup muffin pan lightly with non-stick cooking spray to ensure easy release of mini cakes after baking.
  2. Prepare Topping: Cut 1 tablespoon of cold unsalted butter into 12 equal parts. Place one butter piece in the bottom of each muffin cup. Next, sprinkle ½ teaspoon of light brown sugar over the butter in each cup. Slice 1-2 peaches thinly and arrange approximately 3 peach slices neatly at the bottom of each muffin cup on top of the sugar and butter.
  3. Prepare Peach Cubes: Cut the remaining fresh peaches into small cubes to yield about 1 cup. Set these aside to fold into the batter later.
  4. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
  5. Cream Butter and Sugar: In a mixing bowl fitted with a paddle attachment, beat the room temperature unsalted butter and granulated sugar together for about 2 minutes until the mixture is fluffy and creamy.
  6. Add Egg and Vanilla: Add the large egg and pure vanilla extract to the creamed butter and sugar. Beat on medium speed for 2-3 minutes until the mixture turns fluffy and pale. Note that it might curdle initially but continue beating it will become smooth and creamy.
  7. Incorporate Dry Ingredients and Buttermilk: Add half of the flour mixture to the batter and beat on low speed for 1 minute. Next, stir in the buttermilk and beat for another minute. Finally, add the remaining flour mixture and beat just until combined, taking care not to overmix.
  8. Fold in Peach Cubes: Gently fold the cubed peaches into the batter using a spatula, ensuring even distribution without deflating the batter.
  9. Fill Muffin Cups: Use a large cookie scoop or spoon to evenly divide the batter into the 12 prepared muffin cups, filling each to just below the rim to allow room for rising.
  10. Bake: Place the muffin pan in the preheated oven and bake for 25-30 minutes. The cakes are done when a toothpick inserted into the center comes out clean.
  11. Cool and Invert: Allow the mini cakes to cool in the pan for 5 minutes. Carefully run a butter knife around the edges of each cake to loosen them. Place a wire rack over the muffin pan and invert the pan to release the mini cakes, showcasing the caramelized peach topping.
  12. Serve: Serve the peach upside down mini cakes warm, optionally with a scoop of vanilla ice cream for an indulgent finish.

Notes

  • Cold butter is easier to cut into small pieces for the topping.
  • Use room temperature ingredients to ensure the batter mixes smoothly and rises evenly.
  • If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon of lemon juice or vinegar to ½ cup of milk and letting it sit for 5 minutes.
  • To prevent sticking, make sure to spray the muffin pan thoroughly with non-stick cooking spray.
  • Don’t overmix the batter after adding the flour to avoid tough cakes.
  • Peach slices for topping should be thin to caramelize properly during baking.
  • Serve warm for best flavor and texture.

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

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