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Peach Upside Down Mini Cakes

Peach Upside Down Mini Cakes for a Sweet Summer Escape

Indulge in these Peach Upside Down Mini Cakes, a delightful dessert combining the sweet and juicy flavor of peaches.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 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 Prevents sticking; consider using baking cups for easy cleanup.
  • 1 tablespoon cold unsalted butter 15 g; adds richness to the topping; substitute with coconut oil for a dairy-free option.
  • 6 teaspoons light brown sugar 5 g; sweetens and caramelizes the peach topping; granulated sugar can be used in a pinch.
  • 3 fresh peaches pitted and sliced; the star of the mini cakes; ripe peaches ensure maximum sweetness.
For the Cake Batter
  • 1.5 cups all-purpose flour 190 g; provides structure to the cakes; gluten-free flour is a great alternative.
  • 1 teaspoon baking powder a leavening agent for that light, fluffy texture.
  • 0.5 teaspoon baking soda ensures the cake rises beautifully; freshness matters!
  • 0.25 teaspoon salt elevates and enhances the overall flavor.
  • 2/3 cup granulated sugar 130 g; adds sweetness; adjust if you want it less sweet.
  • 1/3 cup unsalted butter 75 g, at room temperature; creates a fluffy batter; vegan butter works too!
  • 1 large egg at room temperature; binds the ingredients; substitute with applesauce or a flax egg for an egg-free option.
  • 1 teaspoon pure vanilla extract infuses the batter with rich flavor.
  • 0.5 cup buttermilk 120 ml, at room temperature; moistens the batter; milk with vinegar or a non-dairy alternative is also great.

Equipment

  • muffin tin
  • small saucepan
  • mixing bowls
  • electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it with non-stick cooking spray or lining it with baking cups.
  2. Melt 1 tablespoon of cold unsalted butter in a small saucepan over low heat. Mix in 6 teaspoons of light brown sugar until glossy, then pour evenly into muffin cups.
  3. Slice fresh peaches into thin wedges and arrange them over the brown sugar mixture in the muffin tin.
  4. In a medium bowl, whisk together 1.5 cups of all-purpose flour, 1 teaspoon of baking powder, 0.5 teaspoons of baking soda, and 0.25 teaspoons of salt.
  5. In a separate large bowl, cream together 2/3 cup of granulated sugar and 1/3 cup of room-temperature unsalted butter until light and fluffy.
  6. Add 1 large egg and 1 teaspoon of pure vanilla extract to the creamed mixture, beating well until smooth.
  7. Gradually add the dry mixture and 0.5 cups of buttermilk to the creamed mixture, alternating between each, and fold in reserved peach slices.
  8. Pour the prepared batter over the peach topping in the muffin tin, filling each cup about 2/3 full.
  9. Bake for 20-25 minutes, checking for doneness with a toothpick.
  10. Allow the mini cakes to cool for about 5 minutes, then gently invert them onto a serving plate.

Nutrition

Serving: 1mini cakeCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure to choose ripe peaches for maximum sweetness. Consider adding whipped cream or cinnamon for extra flavor.

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