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Peach Upside Down Mini Cakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 84 reviews
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Peach Upside Down Mini Cakes feature tender cake with a caramelized peach topping, perfect for a delightful dessert that serves twelve. The cakes combine fresh peaches and a buttery, fluffy batter baked to perfection in a muffin pan.

Ingredients

Units Scale

Topping

  • Non-stick cooking spray
  • 1 tablespoon unsalted butter (cold)
  • 6 teaspoons light brown sugar
  • 3 fresh peaches (Note 1)

Cake Batter

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup granulated sugar
  • 1/3 cup unsalted butter (at room temperature)
  • 1 large egg (at room temperature)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup buttermilk (at room temperature (Note 2))

Instructions

  1. Preheat oven and prepare muffin pan: Preheat the oven to 350°F (177° C). Spray muffin pan with non-stick cooking spray.
  2. Prepare the topping: Cut 1 tablespoon of butter into 12 equal parts. (TIP: cold butter is easier to cut.) Place each butter piece in 12 muffin cups.
  3. Add brown sugar: Sprinkle ½ teaspoon of brown sugar into each muffin cup.
  4. Add peach slices for topping: Slice 1-2 peaches into thin slices. Arrange about 3 slices into the bottom of each muffin pan.
  5. Prepare cake batter: Cut the remaining peaches into small cubes. You should get about 1 cup of cubed peaches. Set aside.
  6. Mix dry ingredients: In a small bowl, whisk together flour, baking powder, baking soda and salt.
  7. Cream butter and sugar: In a mixing bowl with paddle attachment, beat butter and sugar together until fluffy and creamy, about 2 minutes.
  8. Add egg and vanilla: 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!)
  9. Add half flour mixture: Add half of the flour mixture into the batter, beat for 1 minute on low speed.
  10. Stir in buttermilk: Stir in the buttermilk and beat for another minute.
  11. Add remaining flour: Add the remaining flour mixture and beat just until combined. Don’t overmix the batter, or it’ll make tough cake.
  12. Fold in peaches: Fold in the cubed peaches.
  13. Distribute batter: 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.)
  14. Bake: Bake for 25-30 minutes, or until inserted toothpick comes out clean.
  15. Cool and unmold: 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.
  16. Serve: Serve the mini cakes warm with a scoop of vanilla ice cream.

Notes

  • Cold butter is easier to cut for the topping.
  • It’s normal for the mixture to curdle right after adding egg; keep mixing to achieve a fluffy consistency.
  • Using a large cookie scoop makes dividing batter into muffin cups easier.

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