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Peach Upside Down Mini Cakes

Delicious Peach Upside Down Mini Cakes Bursting with Flavor

Peach Upside Down Mini Cakes are a delightful bite-sized dessert featuring tender cake and caramelized peaches.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Topping
  • 1 can Non-stick cooking spray Butter is a great alternative if desired.
  • 1 tablespoon Unsalted butter Cold, cut into pieces.
  • 6 teaspoons Light brown sugar Can be substituted with granulated sugar.
  • 3 pieces Fresh peaches Canned or frozen may be used.
For the Cake Batter
  • 1.5 cups All-purpose flour Gluten-free flour blends can work for a gluten-free option.
  • 1 teaspoon Baking powder
  • 0.5 teaspoon Baking soda
  • 0.25 teaspoon Salt
  • 0.67 cup Granulated sugar Reduce for a less sweet treat.
  • 0.33 cup Unsalted butter Room temperature.
  • 1 piece Large egg Room temperature; use a flax egg for vegan.
  • 1 teaspoon Pure vanilla extract Almond extract can be a substitute.
  • 0.5 cup Buttermilk Can replace with milk and vinegar mix.

Equipment

  • Muffin pan
  • Mixing bowls
  • Stand or hand mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and spray a muffin pan with non-stick cooking spray.
  2. Cut cold unsalted butter into 12 pieces and place one in each muffin cup. Sprinkle ½ teaspoon of light brown sugar over each.
  3. Dice the remaining fresh peaches and set them aside for folding into the batter.
  4. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Beat room-temperature butter and granulated sugar until light and fluffy, then add the egg and vanilla.
  6. Gradually mix in the flour mixture, alternating with buttermilk until just combined.
  7. Fold in diced peaches gently and divide the batter into the muffin cups evenly.
  8. Bake for 25-30 minutes until golden brown, checking doneness with a toothpick.
  9. Cool for 5 minutes before inverting onto a rack to serve.

Nutrition

Serving: 1cakeCalories: 180kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg

Notes

Serve warm, ideally with a scoop of vanilla ice cream or whipped cream.

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