Fresh Mini Peach Upside Down Cakes
Delightful mini cakes featuring fresh peaches and a soft, fluffy base, perfect for any occasion.
Ingredients
For the Topping
- 1 tablespoon unsalted butter (cold) Cut into 12 equal pieces
- 6 teaspoons light brown sugar For sweetness and caramelization
- 3 pieces fresh peaches Sliced for topping
For the Cake Batter
- 1 ½ cups all-purpose flour For structure and texture
- 1 teaspoon baking powder Leavening agent
- ½ teaspoon baking soda Additional leavening
- ¼ teaspoon salt Enhances flavor
- 2/3 cup granulated sugar For sweetness
- 1/3 cup unsalted butter (at room temperature) For the batter's richness
- 1 large egg (at room temperature) Binding ingredient
- 1 teaspoon pure vanilla extract For flavor depth
- ½ cup buttermilk (at room temperature) For moisture
Instructions
Preparation
- Preheat the oven to 350°F (177°C) and prepare a muffin pan by spraying it with non-stick cooking spray.
- Cut the cold butter into 12 equal pieces and place one piece in each muffin cup.
- Sprinkle ½ teaspoon of brown sugar into each muffin cup before adding the peach slices.
- Slice 1-2 peaches and arrange the slices in the bottom of each muffin cup.
- Dice the remaining peaches into small cubes and set aside.
Mixing the Batter
- In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat the room-temperature butter and granulated sugar until fluffy.
- Add the egg and vanilla extract, mixing for another 2-3 minutes.
- Gradually mix half of the flour mixture into the batter, then stir in the buttermilk.
- Fold in the remaining flour mixture until just combined; then fold in the cubed peaches.
Baking
- Divide the batter among the prepared muffin cups.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in the pan for 5 minutes before loosening with a knife.
- Invert the muffin pan onto a wire rack to release the mini cakes.
- Serve warm or with vanilla ice cream.
Notes
For the best results, use room temperature ingredients and monitor baking closely. Leftovers can be stored at room temperature for up to two days.