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Peach Upside Down Mini Cakes

Irresistibly Moist Peach Upside Down Mini Cakes to Savor

These Peach Upside Down Mini Cakes are a delightful treat that captures the essence of summer with juicy peaches and a caramelized topping.
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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: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Topping
  • 1 can non-stick cooking spray Prevents sticking; using parchment paper makes removal even easier.
  • 1 tbsp unsalted butter Cold; adds richness.
  • 6 tsp light brown sugar Provides sweetness and a hint of caramel flavor.
  • 3 pieces fresh peaches Main flavor component; ripe peaches yield the best taste.
For the Batter
  • 1.5 cups all-purpose flour Provides structure; substitute with a gluten-free blend if needed.
  • 1 tsp baking powder Helps the cake rise.
  • 0.5 tsp baking soda Works with buttermilk for leavening.
  • 0.25 tsp salt Enhances flavor; sea salt or kosher salt are great alternatives.
  • 0.67 cups granulated sugar Adds sweetness; adjust to taste.
  • 0.33 cups unsalted butter Room temperature; adds moisture and tenderness.
  • 1 large egg At room temperature; binds ingredients.
  • 1 tsp pure vanilla extract Adds depth of flavor.
  • 0.5 cups buttermilk At room temperature; adds moisture and tang.

Equipment

  • muffin pan
  • mixing bowls
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and prepare a muffin pan with non-stick spray or parchment paper.
  2. Cut cold butter into 12 pieces, place one in each muffin cup, add brown sugar, then arrange peach slices on top.
  3. In a bowl, mix flour, baking powder, baking soda, and salt. In another, beat butter and sugar until fluffy, then add egg and vanilla.
  4. Gradually add dry mix and buttermilk, alternating, and fold in cubed peaches carefully.
  5. Use a cookie scoop to fill muffin cups about two-thirds full with batter.
  6. Bake for 25-30 minutes until golden. A toothpick inserted should come out clean.
  7. Cool cakes in the pan for 5 minutes before inverting onto a wire rack. Serve warm.

Nutrition

Serving: 1mini cakeCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 250IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

These mini cakes are perfect for summer gatherings, easy to make, and sure to impress with their flavor and presentation.

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