Description
These Mini Peach Upside Down Cakes are delightful single-serving treats featuring caramelized peaches at the bottom that become the cake’s crown when flipped. Made with fresh peaches, a buttery brown sugar base, and a tender, fluffy cake batter infused with vanilla and buttermilk, these mini cakes are perfect for summer gatherings or a sweet afternoon snack.
Ingredients
Scale
For the Topping:
- 1 tablespoon unsalted butter, cut into 12 small cubes
- 6 teaspoons brown sugar
- 2 peaches, peeled and thinly sliced
For the Cake Batter:
- 1/3 cup unsalted butter
- 2/3 cups sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 2 peaches, peeled and diced
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the mini cakes.
- Prepare Muffin Pan: Spray a 12-cup muffin pan with non-stick cooking spray. Place one small cube of the 1 tablespoon unsalted butter into each muffin cup, then evenly sprinkle brown sugar over the butter in each cup to create the caramelized peach topping.
- Arrange Peach Slices: Peel and thinly slice 2 of the peaches. Place several slices at the bottom of each muffin cup over the butter and brown sugar.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat 1/3 cup unsalted butter and sugar with an electric mixer until light and fluffy. Add the egg and vanilla extract and beat until smooth.
- Combine Batter: Gradually add the dry flour mixture in two parts, beating well after each addition. Stir in the buttermilk until fully incorporated.
- Add Peach Cubes: Peel and dice the remaining 2 peaches, then fold them gently into the cake batter.
- Fill Muffin Cups: Evenly scoop the batter over the peach slices into each muffin cup, filling them almost to the top.
- Bake the Cakes: Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the mini cakes cool for 5 minutes in the pan on a wire rack. Carefully invert them onto serving plates so that the caramelized peaches are on top. Serve warm with whipped cream if desired.
Notes
- Ensure peaches are peeled for a smooth texture and better caramelization.
- Use ripe, sweet peaches for maximum flavor.
- If buttermilk is unavailable, you can substitute with milk mixed with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
- Serve these mini cakes warm for best flavor and texture.
- To make it dairy-free, substitute butter with a plant-based alternative and use dairy-free buttermilk.
