Description
Fresh Mini Peach Upside Down Cakes offer a delightful twist on classic upside down cake, featuring juicy peaches layered with brown sugar and butter in individual muffin-sized cakes. The tender, moist crumb is enriched with buttermilk, creating a light yet flavorful base for the caramelized fruit topping. Ideal for summer gatherings or an elegant dessert, these cakes combine ease and irresistible taste for any occasion.
Ingredients
- 1 tbsp unsalted butter, cold
- 6 tsp light brown sugar
- 3 fresh peaches
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2/3 cup granulated sugar
- 1/3 cup unsalted butter, room temperature
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1/2 cup buttermilk, room temperature
Instructions
- Preheat oven to 350°F and spray a muffin pan with nonstick spray.
- Cut 1 tbsp cold butter into 12 equal pieces and place one piece in the bottom of each muffin cup.
- Sprinkle 1/2 tsp light brown sugar into each muffin cup.
- Slice 1 to 2 peaches and arrange 3 slices in the bottom of each muffin cup.
- Cube the remaining peaches (about 1 cup).
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, beat 1/3 cup room temperature butter and granulated sugar until fluffy, about 2 minutes.
- Add the egg and vanilla extract, then beat 2-3 minutes until fluffy.
- Add half of the flour mixture and beat for about 1 minute.
- Stir in the buttermilk and beat for another minute.
- Add the remaining flour mixture and beat until just combined.
- Fold in the cubed peaches.
- Divide the batter evenly among the muffin cups, on top of the peaches.
- Bake for 25 to 30 minutes, until a toothpick inserted comes out clean.
- Cool in pan for 5 minutes, then run a knife around edges and invert cakes onto a wire rack to cool.
Notes
You can substitute nectarines or plums for peaches, and sour cream for buttermilk if needed. Make the cakes a day ahead and store covered at room temperature, or refrigerate in an airtight container for up to 3 days. Freeze individually wrapped cakes for up to 1 month. If cakes stick to the pan, gently run a knife around the edges and invert while still slightly warm. If using canned peaches, drain well to avoid excess moisture.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 160
- Sugar: 13g
- Sodium: 55mg
- Fat: 5.5g
- Saturated Fat: 3.2g
- Unsaturated Fat: 2.3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 23mg