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Peach Upside Down Mini Cakes

Sweet Peach Upside Down Mini Cakes
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Vegetarian & easy Peach Upside Down Mini Cakes with fresh peaches. No mixer needed—perfect for summer potlucks or weeknight treats!

Ingredients

Scale
  • For topping:
    • Non-stick cooking spray
    • 1 tablespoon (15 g) unsalted butter, cold
    • 6 teaspoons (5 g) light brown sugar
  • For cake batter:
    • 3 fresh peaches
    • 1 ½ cups (190 g) all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • 2/3 cup (130 g) granulated sugar
    • 1/3 cup (75 g) unsalted butter, at room temperature
    • 1 large egg, at room temperature
    • 1 teaspoon pure vanilla extract
    • ½ cup (120 ml) buttermilk, at room temperature

Instructions

  • Preheat the oven to 350°F (177°C). Spray muffin pan with non-stick cooking spray.
  • Cut 1 tablespoon of butter into 12 equal parts. (TIP: cold butter is easier to cut.) Place each butter piece in 12 muffin cups.
  • Sprinkle ½ teaspoon of brown sugar into each muffin cup.
  • Slice 1-2 peaches into thin slices. Arrange about 3 slices into the bottom of each muffin pan.
  • Cut the remaining peaches into small cubes. You should get about 1 cup of cubed peaches. Set aside.
  • In a small bowl, whisk together flour, baking powder, baking soda, and salt.
  • In a mixing bowl with paddle attachment, beat butter and sugar together until fluffy and creamy, about 2 minutes.
  • Add egg and vanilla extract and beat it for another 2-3 minutes, or until well combined. The mixture should be fluffy and white. (Note: It’s totally normal for the mixture to curdle right after adding egg, but keep mixing and it’ll turn nice and fluffy!)
  • Add half of the flour mixture into the batter, beat for 1 minute on low speed.
  • Stir in the buttermilk and beat for another minute.
  • Add the remaining flour mixture and beat just until combined. Don’t overmix the batter, or it’ll make tough cake.
  • Fold in the cubed peaches.
  • Divide the batter into 12 muffin pan cups. (TIP: This large cookie scoop makes this step super easy – one scoop of batter in each muffin cup.)
  • Bake for 25-30 minutes, or until inserted toothpick comes out clean.
  • Cool the cakes in the pan for 5 minutes. Then carefully run a butter knife around the edges to release the cake from the sides. Now, place a wire rack over the muffin pan and carefully turn the pan upside down to remove the cakes.
  • Serve the mini cakes warm with a scoop of vanilla ice cream.

Notes

Note 1a: It’s not necessary to peel the peaches. You can, if you want to.
Note 1b: Some people have successfully made this recipe with frozen and canned peaches. Frozen peaches didn’t caramelize well though.
Note 2: You can substitute DIY version for buttermilk. Mix ½ cup milk with ½ tablespoon lemon juice or vinegar and let sit for 5 minutes.
Note 3: You can make one 9-inch cake instead of mini cakes. Simply bake it for about 40 minutes.

Pro Tip: For deeper caramel flavor, use dark brown sugar in the topping.

Make-Ahead: Store unbaked batter in the fridge for up to 24 hours.

Allergy Information: Check ingredients for allergens, especially wheat (flour), dairy (butter, buttermilk), and eggs. Verify with product labels for safety.

Nutrition

Find it online: https://savorgastronomy.com/peach-upside-down-mini-cakes/