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Peach Upside Down Mini Cakes

Peach Upside Down Mini Cakes That Burst with Flavor and Joy

Peach Upside Down Mini Cakes are a delightful treat, perfect for summer gatherings.
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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 tablespoon Non-stick cooking spray Essential for greasing the muffin pan.
  • 1 tablespoon Unsalted butter Cold, adds richness to the topping.
  • 6 teaspoons Light brown sugar Offers sweetness and a rich caramel flavor.
  • 3 Fresh peaches The star ingredient for juicy flavor.
For the Batter
  • 1.5 cups All-purpose flour Provides the structure.
  • 1 teaspoon Baking powder Helps the cakes rise.
  • 0.5 teaspoon Baking soda Works with baking powder.
  • 0.25 teaspoon Salt Balances flavors.
  • 2/3 cup Granulated sugar Sweetens the batter.
  • 1/3 cup Unsalted butter Room temperature for moisture.
  • 1 Large egg At room temperature.
  • 1 teaspoon Pure vanilla extract Enhances flavor.
  • 0.5 cup Buttermilk At room temperature for tang.

Equipment

  • Muffin Pan
  • Mixing bowls
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and coat a muffin pan with cooking spray.
  2. Cut cold butter into 12 pieces, placing one in each muffin cup. Sprinkle with brown sugar.
  3. Slice the fresh peaches and arrange them in each muffin cup on top of the sugar.
  4. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Cream together room-temperature butter and granulated sugar until light and fluffy.
  6. Add egg and vanilla to the butter-sugar mixture and blend well.
  7. Gradually mix dry ingredients into the wet batter, alternating with buttermilk.
  8. Gently fold in the diced peaches before filling the muffin cups with batter.
  9. Fill each muffin cup about ¾ full and bake for 25-30 minutes until golden.
  10. Cool cakes in the pan for 5 minutes, then invert on a wire rack to release.
  11. Serve warm, ideally topped with vanilla ice cream.

Nutrition

Serving: 1mini cakeCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 120mgPotassium: 80mgFiber: 1gSugar: 12gVitamin A: 5IUVitamin C: 10mgCalcium: 3mgIron: 4mg

Notes

These mini cakes are best served warm and can be enjoyed with vanilla ice cream for a lovely treat.

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