Description
These super moist and tender mini peach upside down cakes are packed with fresh peaches and topped with a caramelized peach layer.
Ingredients
Scale
- Non-stick cooking spray
- 1 tablespoon unsalted butter, cold
- 6 teaspoons light brown sugar
- 3 fresh peaches
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup granulated sugar
- ⅓ cup unsalted butter, room temperature
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup buttermilk
Instructions
- Preheat oven to 350°F and spray a 12-cup muffin pan.
- Place a small piece of butter into each muffin cup.
- Add brown sugar to each cup.
- Arrange peach slices in the bottom of each muffin cup.
- Dice remaining peaches and set aside.
- Whisk flour, baking powder, baking soda, and salt together.
- Beat butter and sugar until light and creamy.
- Mix in egg and vanilla extract.
- Add half the dry ingredients and mix.
- Add buttermilk and mix again.
- Add remaining dry ingredients and stir until combined.
- Fold diced peaches into the batter.
- Divide batter evenly among muffin cups.
- Bake for 25 to 30 minutes until a toothpick comes out clean.
- Cool for 5 minutes and invert onto a wire rack.
Notes
- Peeling peaches is optional.
- Frozen peaches may be used after thawing and draining.
- Serve warm with vanilla ice cream.
- A 9-inch cake pan may be used with a baking time of about 40 minutes.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 190
- Sugar: 17
- Sodium: 120
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 29