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Peach Upside Down Mini Cakes

Peach Upside Down Mini Cakes That Will Make You Smile

Delight in these Peach Upside Down Mini Cakes, an easy and crowd-pleasing dessert that celebrates the vibrant flavors of summer.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 mini cakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Topping
  • 1 can Non-stick cooking spray Prevents sticking during baking; use parchment paper for easier removal if needed.
  • 1 tbsp Unsalted butter Provides richness in the topping; cold butter is easier to cut into portions.
  • 6 tsp Light brown sugar Adds sweetness and caramelization to the topping.
  • 3 Fresh peaches Adds fresh flavor and moisture; canned or frozen can be used if needed.
For the Batter
  • 1 ½ cups All-purpose flour Can substitute with gluten-free flour if necessary.
  • 1 tsp Baking powder Provides leavening for a light texture.
  • ½ tsp Baking soda Aids in leavening; contributes to the cake's texture.
  • ¼ tsp Salt Enhances flavor.
  • ⅔ cup Granulated sugar Sweetens the cake batter; adjust based on your sweetness preference.
  • ⅓ cup Unsalted butter Adds moisture and richness; make sure it's at room temperature for easy mixing.
  • 1 large Egg Binds the ingredients together; at room temperature for better emulsification.
  • 1 tsp Pure vanilla extract Enhances flavor; can substitute with almond extract for a unique twist.
  • ½ cup Buttermilk Adds moisture and acidity; can replace with DIY buttermilk (milk + vinegar/lemon juice).

Equipment

  • Muffin pan
  • Mixing Bowls
  • whisk
  • measuring cups
  • measuring spoons

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (177°C) and spray muffin pan with non-stick cooking spray.
  2. Cut cold butter into 12 pieces and place in muffin cups. Sprinkle with light brown sugar and arrange sliced peaches on top.
  3. In a bowl, combine flour, baking powder, baking soda, and salt with a whisk.
  4. In another bowl, cream room-temperature butter and sugar until light and fluffy, about 2 minutes. Add egg and vanilla, mix well for 2-3 minutes.
  5. Gradually add half of the dry mixture to the creamed butter mixture, mix gently. Pour in buttermilk, then add the rest of the dry mixture. Stir until just combined.
  6. Fold in cubed peaches, ensuring even distribution. Fill muffin cups about three-quarters full.
  7. Bake for 25-30 minutes until golden brown and a toothpick comes out clean.
  8. Allow to cool for 5 minutes in the pan, then invert onto a wire rack.
  9. Serve warm, optionally with vanilla ice cream or whipped cream.

Nutrition

Serving: 1mini cakeCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

For best results, use ripe, fresh peaches. Avoid overmixing to keep cakes tender, and consider using parchment paper to prevent sticking.

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