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Peach Upside Down Mini Cakes

Peach Upside Down Mini Cakes for a Sweet Summer Escape

Peach Upside Down Mini Cakes are a delightful summer dessert featuring caramelized peaches on a fluffy cake, perfect for sharing.
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Prep Time 25 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 12 mini cakes
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Topping
  • 1 tablespoon non-stick cooking spray Prevents sticking; grease muffin pans generously.
  • 1 tablespoon cold unsalted butter Cut into small portions for even topping.
  • 6 teaspoons light brown sugar Adds sweetness and caramel flavor.
  • 3 fresh peaches The star ingredient that brings fruity flavor.
For the Cake Batter
  • 1.5 cups all-purpose flour Gives structure; gluten-free flour can be an alternative.
  • 1 teaspoon baking powder Essential for rise and fluffiness.
  • 0.5 teaspoon baking soda Works with buttermilk for extra leavening.
  • 0.25 teaspoon salt Balances sweetness of the cake.
  • 0.67 cups granulated sugar Adjust to taste for desired sweetness.
  • 0.33 cups room temperature unsalted butter Adds moisture and flavor.
  • 1 large egg Acts as a binder for ingredients.
  • 1 teaspoon pure vanilla extract Enhances overall flavor profile.
  • 0.5 cups buttermilk Contributes tenderness; can substitute with milk and lemon.

Equipment

  • Muffin pan
  • mixing bowls
  • whisk
  • spatula
  • knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and spray a muffin pan with non-stick cooking spray.
  2. Cut 1 tablespoon of cold unsalted butter into 12 equal pieces and place one in each muffin cup. Sprinkle about ½ teaspoon of light brown sugar and arrange 3 peach slices at the bottom of each cup.
  3. Cut remaining peaches into small cubes (about 1 cup) and set aside.
  4. Whisk together flour, baking powder, baking soda, and salt in a small bowl.
  5. Beat room temperature unsalted butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined.
  6. Gradually add the flour mixture to the butter mixture, alternating with buttermilk and folding to avoid overmixing.
  7. Gently fold in the cubed peaches and divide the batter evenly among the muffin cups.
  8. Bake for 25-30 minutes until golden brown. Insert a toothpick to check doneness.
  9. Cool in the pan for 5 minutes, then run a knife around edges and invert onto a wire rack.

Nutrition

Serving: 1mini cakeCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 6mgCalcium: 20mgIron: 0.5mg

Notes

Use plenty of cooking spray to prevent sticking. Ensure all ingredients are at room temperature for a smoother batter.

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