Peach Upside Down Mini Cakes are a delightful summer treat featuring juicy peaches topped with moist cake, perfect for any occasion.
Author:Alex Lee
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:12 mini cakes 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1/4 cup unsalted butter, melted
1/2 cup packed light brown sugar
2 ripe peaches, peeled, pitted, and thinly sliced
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
Instructions
Preheat your oven to 350°F (175°C). Grease a muffin pan or line with cupcake liners.
In a small bowl, combine the melted butter and light brown sugar. Distribute this mixture evenly among the muffin cups.
Arrange the peach slices over the brown sugar mixture in each muffin cup.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the granulated sugar and softened butter together until creamy and light.
Add the eggs, one at a time, into the butter mixture, beating well after each addition, then mix in the vanilla extract.
Gradually add the flour mixture and buttermilk alternately to the wet ingredients, beginning and ending with the flour mixture, and mix until just combined.
Divide the batter evenly over the peaches in the prepared muffin cups.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a cake comes out clean.
Allow the mini cakes to cool in the pan for about 10 minutes. Then, carefully invert them onto a serving platter so the peach side is on top.
Serve warm, or let them cool completely before serving.
Notes
Make sure to use ripe peaches for the best flavor and texture.
These cakes can be served with whipped cream or vanilla ice cream for an added treat.
Stored in an airtight container, they can last for up to 3 days at room temperature.