Peach Upside Down Mini Cakes Recipe

Introduction

Peach upside down mini cakes are a delightful treat that combines tender, fruity cake with a caramelized peach topping. Perfect for a cozy dessert or a special brunch, these individual cakes showcase the fresh sweetness of peaches in every bite.

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 your 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 and placing one piece into each muffin cup.
3. Step 3: Sprinkle ½ teaspoon of light brown sugar into each muffin cup over the butter pieces.
4. Step 4: Slice 1 to 2 peaches into thin slices and arrange about 3 slices at the bottom of each muffin cup.
5. Step 5: Cut the remaining peach 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, beat the room temperature butter and granulated sugar with a paddle attachment until fluffy and creamy, about 2 minutes.
8. Step 8: Add the egg and vanilla extract and continue beating for another 2–3 minutes until the mixture is fluffy and white, even if it curdles at first.
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; be careful not to overmix.
12. Step 12: Gently fold in the cubed peaches.
13. Step 13: Divide the batter evenly into the prepared muffin cups, using a large cookie scoop if possible for even portions.
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: Invert each mini cake onto a wire rack by placing the rack over the pan and carefully flipping it.
17. Step 17: Serve the mini cakes warm, optionally with a scoop of vanilla ice cream for extra indulgence.

Tips & Variations

• Use ripe but firm peaches for the best texture and flavor; if peaches aren’t in season, substitute with nectarines or plums.
• Ensure all cold ingredients like butter and peaches are properly prepared to make slicing and mixing easier.
• Avoid overmixing the batter to keep the cakes light and tender.
• Add a pinch of cinnamon or nutmeg to the flour mixture for a warm spice twist.

Storage

Store the mini cakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days, and warm them slightly before serving. These cakes also freeze well for up to 2 months; thaw overnight in the fridge and reheat gently in the oven or microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned peaches instead of fresh?

While fresh peaches provide the best flavor and texture, canned peaches can be used in a pinch. Drain them well and pat dry before using to prevent excess moisture in the batter and topping.

What if I don’t have buttermilk?

You can make a simple buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of regular milk. Let it sit for 5 minutes before using it in the recipe.

Peach Upside Down Mini Cakes Recipe

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★★★★★

4.7 from 127 reviews

These Peach Upside Down Mini Cakes are a delightful twist on the traditional upside-down cake, featuring fresh peach slices baked atop moist, tender mini cakes. Perfectly portioned and bursting with peach flavor, these individual cakes combine a buttery brown sugar topping with juicy peach slices and a fluffy, vanilla-infused batter. Ideal for dessert or a sweet snack, these mini cakes are baked in a muffin pan and served warm, making them a charming and delicious treat any time of the year.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 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, cut into 12 equal pieces)
• 6 teaspoons light brown sugar (½ teaspoon per muffin cup)
• 1–2 fresh peaches, thinly sliced (for topping)

Cake Batter

• 3 fresh peaches (1 cup cubed, reserved for 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 and Prepare Pan: Preheat the oven to 350°F (177°C). Spray a 12-cup muffin pan with non-stick cooking spray to prevent sticking.
2. Prepare Topping: Cut 1 tablespoon of cold unsalted butter into 12 equal pieces. Place one piece of butter into the bottom of each muffin cup. Sprinkle ½ teaspoon of light brown sugar over the butter in each cup. Thinly slice 1-2 fresh peaches and arrange approximately 3 slices in the bottom of each muffin cup over the butter and sugar.
3. Prepare Cake Batter: Cut the remaining peaches into small cubes, measuring about 1 cup, and set aside. In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. In a mixing bowl fitted with a paddle attachment, beat the room temperature butter and granulated sugar together for about 2 minutes until fluffy and creamy.
4. Add Egg and Vanilla: Add the egg and vanilla extract to the butter-sugar mixture and beat for another 2-3 minutes until the mixture is fluffy and white. It’s normal for the batter to curdle initially after adding the egg; continue mixing until smooth.
5. Combine Dry Ingredients and Buttermilk: Add half of the flour mixture to the batter and beat on low speed for 1 minute. Then, stir in the buttermilk and beat for another minute. Add the remaining flour mixture and beat just until combined, taking care not to overmix to avoid tough cake texture.
6. Fold in Peaches: Gently fold the cubed peaches into the batter to distribute evenly.
7. Fill Muffin Cups: Divide the batter evenly into the prepared muffin pan cups using a large cookie scoop or spoon, filling each cup over the peach slices to the top.
8. Bake: Bake the mini cakes in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and Remove Cakes: Let the cakes cool in the pan for 5 minutes. Run a butter knife carefully around each cake to loosen the edges. Place a wire rack over the muffin pan, invert the pan, and gently release the cakes onto the rack so the peach topping is on top.
10. Serve: Serve the peach upside-down mini cakes warm, optionally with a scoop of vanilla ice cream for a decadent touch.

Notes

• Cold butter is easier to cut into small cubes for the topping.
• Room temperature ingredients result in better mixing and texture.
• If peaches are not in season, use fresh thawed frozen peaches for the topping and batter.
• Do not overmix the batter to maintain a tender crumb.
• Using a cookie scoop helps to portion the batter evenly and quickly.
• Can be served warm or at room temperature and pairs wonderfully with vanilla ice cream or whipped cream.

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