Description
Enjoy these Mini Peach Upside-Down Cakes with a sweet caramelized peach topping on a fluffy cake base. Ideal for summer gatherings or a delightful dessert any time!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 large ripe peaches, peeled and sliced
- 1/4 cup brown sugar
- 2 tablespoons unsalted butter
- 1/2 teaspoon ground cinnamon
- Cooking spray or additional butter for greasing
Instructions
- Preheat your oven to 350°F (175°C).
- In a small saucepan over medium heat, melt 2 tablespoons of unsalted butter. Add 1/4 cup of brown sugar and stir until smooth and bubbly.
- Add the sliced peaches and sprinkle with 1/2 teaspoon of ground cinnamon. Stir gently to coat the peaches. Cook for 2-3 minutes until slightly softened. Remove from heat and set aside.
- In a medium bowl, whisk together 1 cup of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
- In a large mixing bowl, cream together 1/2 cup of softened butter and 1 cup of granulated sugar using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
- Gradually add the dry mixture to the butter and sugar mixture, alternating with 1/2 cup of buttermilk, starting and ending with the flour mixture. Mix until just combined.
- Grease a 12-cup muffin tin with cooking spray or butter.
- Spoon a generous amount of the peach mixture into the bottom of each muffin cup.
- Pour the batter over the peach mixture in each cup, filling them about 2/3 full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffin tin cool for about 5 minutes after baking.
- Run a knife around the edges of each muffin cup to loosen the cakes. Invert the muffin tin onto a serving platter and tap gently to release.
- Allow to cool for a few minutes before serving. Enjoy warm or at room temperature.
- Serve with whipped cream or vanilla ice cream for an extra treat.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat in the microwave before serving.
Notes
- These mini cakes are perfect for summer barbecues or as a delightful dessert any time of year.
- Feel free to substitute other fruits like apples or pears for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes