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Peach Upside Down Mini Cakes

Peach Upside Down Mini Cakes That Will Brighten Your Day

Enjoy these delightful Peach Upside Down Mini Cakes with sweet, caramelized peaches, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Topping
  • 1 spray Non-stick cooking spray Prevents sticking; no substitutions needed.
  • 1 tablespoon Unsalted butter Cold, adds richness and flavor.
  • 6 teaspoons Light brown sugar Provides sweetness and helps caramelize.
  • 3 pieces Fresh peaches The star ingredient for flavor and moisture.
For the Cake
  • 1.5 cups All-purpose flour Provides structure; whole wheat flour can be substituted.
  • 1 teaspoon Baking powder Acts as a leavening agent.
  • 0.5 teaspoon Baking soda Works with baking powder for rise.
  • 0.25 teaspoon Salt Enhances flavor.
  • 2/3 cup Granulated sugar Sweetens the cake; adjust for desired sweetness.
  • 0.33 cup Unsalted butter At room temperature to add flavor and moisture.
  • 1 large Egg At room temperature; binds ingredients.
  • 1 teaspoon Pure vanilla extract Adds flavor depth.
  • 0.5 cup Buttermilk At room temperature; adds moisture and tang.

Equipment

  • muffin pan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (177°C) and coat each muffin cup with non-stick cooking spray.
  2. Cut the cold butter into 12 equal pieces and place one in each muffin cup, then sprinkle with brown sugar.
  3. Wash and slice the fresh peaches into thin slices and arrange on top of the brown sugar and butter.
  4. Dice the remaining peaches into small cubes to fold into the cake batter.
  5. Whisk together 1.5 cups of flour, 1 teaspoon of baking powder, 0.5 teaspoon of baking soda, and 0.25 teaspoon of salt.
  6. Beat together 0.33 cup of butter and 2/3 cup of granulated sugar until creamy and light.
  7. Add in one egg and 1 teaspoon of vanilla extract, mixing until fluffy for 2-3 minutes.
  8. Gradually mix half of the dry ingredients into the butter mixture, followed by the buttermilk, then add the remaining dry mix.
  9. Fold in the diced peaches until evenly distributed throughout the batter.
  10. Divide the batter among the muffin cups and bake for 25-30 minutes, or until a toothpick comes out clean.
  11. Let the cakes cool for 5 minutes in the pan before inverting onto a wire rack.

Nutrition

Serving: 1cakeCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Store in the fridge covered for up to 2 days. Pair with ice cream for an indulgent treat.

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