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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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/peach-upside-down-mini-cakes-recipe-2/