Peach Upside Down Mini Cakes Recipe

Introduction

These Peach Upside Down Mini Cakes are a delightful way to enjoy fresh peaches in an individual-sized treat. With a buttery caramelized topping and moist cake studded with juicy peach pieces, they’re perfect for dessert or an afternoon snack.

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

1. Step 1: Preheat the oven to 350°F (177°C) and spray a 12-cup muffin pan with non-stick cooking spray.
2. Step 2: Prepare the topping by cutting 1 tablespoon of cold butter into 12 equal pieces. Place one piece into each muffin cup.
3. Step 3: Sprinkle ½ teaspoon of light brown sugar over the butter in each muffin cup.
4. Step 4: Slice 1 to 2 peaches thinly and arrange about 3 slices at the bottom of each muffin cup.
5. Step 5: Cut the remaining peaches into small cubes to measure about 1 cup, and set aside.
6. Step 6: In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
7. Step 7: In a mixing bowl with a paddle attachment, beat the room temperature butter and granulated sugar until fluffy and creamy, about 2 minutes.
8. Step 8: Add the egg and vanilla extract to the butter mixture and beat for another 2 to 3 minutes until well combined and fluffy. It’s normal if the mixture curdles briefly after adding the egg.
9. Step 9: Add half of the dry flour mixture to the batter and beat on low speed for 1 minute.
10. Step 10: Stir in the buttermilk and beat for another minute.
11. Step 11: Add the remaining flour mixture and beat just until combined, being careful not to overmix.
12. Step 12: Fold in the cubed peaches gently.
13. Step 13: Divide the batter evenly among the 12 muffin cups. Using a large cookie scoop can make this step easier.
14. Step 14: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
15. Step 15: Let the cakes cool in the pan for 5 minutes. Then run a butter knife around the edges to loosen them.
16. Step 16: Place a wire rack over the muffin pan and carefully invert the pan to release the mini cakes.
17. Step 17: Serve warm, optionally topped with a scoop of vanilla ice cream for extra indulgence.

Tips & Variations

• Make sure your butter is cold when cutting for the topping to make slicing easier and to achieve nice caramelized edges.
• Use ripe but firm peaches for the best texture—you want slices that hold their shape but are juicy.
• Substitute buttermilk with a mixture of milk and 1 tablespoon lemon juice or vinegar if you don’t have buttermilk on hand.
• Add a pinch of cinnamon or nutmeg to the batter for a warm spice flavor that complements the peaches.

Storage

Store leftover mini cakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. To reheat, warm them briefly in a microwave or oven until just heated through. These cakes are best enjoyed fresh and warm but will keep well when stored properly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned peaches instead of fresh?

Fresh peaches are preferred for texture and flavor, but if using canned peaches, drain them well and pat dry before using to avoid excess moisture in the cake.

Can I make these cakes gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking flour blend that includes a binding agent. Be sure to check the blend’s instructions for best results.

Peach Upside Down Mini Cakes Recipe

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★★★★★

4.6 from 139 reviews

These Peach Upside Down Mini Cakes are delightful individual-sized treats featuring a buttery brown sugar and peach topping, with a moist, tender cake studded with juicy peach cubes. Perfectly baked in a muffin pan, these mini cakes are served warm and make a charming dessert or snack packed with fresh peach flavor and a sweet caramelized topping.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 mini cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Topping

• Non-stick cooking spray
• 1 tablespoon unsalted butter (cold)
• 6 teaspoons light brown sugar
• 3 fresh peaches (divided into slices and cubes)

Cake Batter

• 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 Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Generously spray a 12-cup muffin pan with non-stick cooking spray to prevent sticking.
2. Prepare Topping Butter: Cut 1 tablespoon of cold unsalted butter into 12 equal pieces. Place one piece of butter into the bottom of each muffin cup. Cold butter is easier to cut for even distribution.
3. Add Brown Sugar to Cups: Sprinkle about ½ teaspoon of light brown sugar evenly over the butter pieces in each muffin cup to create the caramelized topping.
4. Arrange Peach Slices: Slice 1 to 2 of the peaches into thin slices. Arrange approximately three peach slices at the bottom of each muffin cup over the butter and sugar.
5. Prepare Cake Batter Peaches: Cut the remaining peaches into small cubes to measure about 1 cup. Set these cubed peaches aside for folding into the batter.
6. Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
7. Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, beat 1/3 cup room temperature butter and 2/3 cup granulated sugar together on medium speed until fluffy and creamy, about 2 minutes.
8. Add Egg and Vanilla: Add the large egg and 1 teaspoon vanilla extract to the butter-sugar mixture. Beat for an additional 2-3 minutes until the batter becomes fluffy and pale. It may curdle initially, but continue beating until smooth.
9. Incorporate Dry Ingredients and Buttermilk: Add half of the flour mixture to the batter and mix on low speed for 1 minute. Then stir in the buttermilk and beat for another minute. Finally, add the remaining flour mixture and mix just until combined to avoid developing gluten.
10. Fold in Cubed Peaches: Gently fold the 1 cup of cubed peaches into the batter, evenly distributing them without overmixing.
11. Fill Muffin Cups: Using a large cookie scoop or tablespoon, evenly divide the batter into the prepared muffin cups, filling each about three-quarters full over the peach slices and brown sugar.
12. Bake: Place the muffin pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of a cake comes out clean and the tops are golden.
13. Cool and Invert: Allow the cakes to cool in the pan for 5 minutes. Run a butter knife around the edges of each cup to loosen the cakes. Place a wire rack over the muffin pan, then carefully invert the pan to release the mini cakes onto the rack, exposing the caramelized peach topping.
14. Serve: Serve the Peach Upside Down Mini Cakes warm, optionally with a scoop of vanilla ice cream for an extra indulgent treat.

Notes

• Using cold butter for the topping helps in cutting and distributing it evenly.
• Room temperature ingredients for the batter (butter, egg, buttermilk) promote better mixing and fluffier cake texture.
• Don’t overmix the batter after adding the flour to avoid a dense or tough cake.
• Peach slices at the bottom create the classic upside-down effect and caramelize during baking.
• These mini cakes are best enjoyed warm but can be stored in an airtight container for up to 2 days.

Keywords: Peach cake, upside down cake, mini cakes, individual desserts, peach recipes, summer dessert