Description

Indulge in the delightful flavors of summer with these Peach Upside Down Mini Cakes. Each bite captures the essence of juicy peaches nestled in a tender cake, making them perfect for any occasion—from casual gatherings to elegant dessert tables. These mini cakes are not only easy to prepare but also visually stunning, showcasing the vibrant fruit on top. The combination of fresh peaches and a moist cake base ensures that everyone will be asking for seconds. Serve them warm or at room temperature, and don’t forget your favorite toppings like whipped cream or ice cream for an extra special touch!

Ingredients

Scale

Non-stick cooking spray
1 tablespoon unsalted butter (cold)
6 teaspoons light brown sugar
3 fresh peaches
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ 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
½ cup buttermilk (at room temperature)

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Instructions

Preheat your oven to 350°F (177°C) and spray a non-stick muffin pan with cooking spray.
In a small bowl, mix cold butter and brown sugar until combined. Slice peaches into wedges and distribute them evenly in the muffin cups, topping with the butter-sugar mixture.
In a separate bowl, whisk flour, baking powder, baking soda, and salt together. In another bowl, cream room-temperature butter and granulated sugar until fluffy. Add egg and vanilla; mix well.
Gradually combine dry ingredients alternating with buttermilk until just mixed.
Spoon batter over peach topping and bake for 30 minutes or until golden brown. Cool slightly before flipping onto a serving plate.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cake (60g)
Calories: 175
Sugar: 10g
Sodium: 120mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg