Description
Delicious Peach Upside Down Mini Cakes are a perfect individual dessert that showcases the sweet, juicy peaches in a delightful way. These mini cakes are moist, flavorful, and topped with caramelized peaches – a true crowd-pleaser!
Ingredients
Scale
Topping:
- Non-stick cooking spray
- 1 tablespoon unsalted butter (cold)
- 6 teaspoons light brown sugar
- 3 fresh peaches
Cake Batter:
- 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)
Instructions
- Preheat the oven: Preheat the oven to 350°F (177°C) and spray a muffin pan with non-stick cooking spray.
- Prepare the topping: Cut cold butter into 12 equal parts and place each in a muffin cup. Sprinkle brown sugar into each cup. Slice peaches and arrange slices in the bottom of each cup.
- Make the cake batter: Cut remaining peaches into cubes. In a bowl, whisk flour, baking powder, baking soda, and salt. Beat sugar and butter until fluffy. Add egg and vanilla, then mix in flour and buttermilk. Fold in cubed peaches.
- Bake: Divide batter into muffin cups and bake for 25-30 minutes. Cool for 5 minutes, then invert the pan to release the cakes. Serve warm with ice cream.
Notes
- Cold butter is easier to cut for the topping.
- Room temperature ingredients help create a smooth batter.
Nutrition
- Serving Size: 1 mini cake
- Calories: 220
- Sugar: 16g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg