Description
These Peach Upside Down Mini Cakes feature tender vanilla-buttermilk cake, juicy fresh peaches, and a buttery brown sugar topping. Each individual cake bakes in a standard muffin pan for simple serving.
Ingredients
Scale
- Nonstick cooking spray
- 1 tablespoon cold unsalted butter, cut into 12 equal pieces
- 6 teaspoons packed light brown sugar
- 3 medium fresh peaches, divided
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 2/3 cup granulated sugar
- 1/3 cup unsalted butter, softened to room temperature
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk, at room temperature
Instructions
- Preheat the oven to 350°F. Coat all 12 cups of a standard muffin pan thoroughly with nonstick cooking spray.
- Place one small piece of cold butter into each muffin cup. Sprinkle 1/2 teaspoon brown sugar into each cup.
- Thinly slice 1 to 2 peaches. Arrange about 3 peach slices across the bottom of each muffin cup.
- Dice the remaining peaches into small pieces to make about 1 cup. Set them aside.
- Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
- Beat the softened butter and granulated sugar with an electric mixer for about 2 minutes, until pale and fluffy.
- Add the egg and vanilla. Beat for 2 to 3 minutes, until the mixture looks light and well combined.
- Add half of the flour mixture and beat on low speed for 1 minute.
- Pour in the buttermilk and mix for another minute.
- Add the remaining flour mixture and mix only until combined.
- Fold the diced peaches gently into the batter.
- Divide the batter evenly among the 12 prepared muffin cups.
- Bake for 25 to 30 minutes, until a toothpick inserted into the cake portion comes out clean.
- Cool the cakes in the pan for 5 minutes.
- Run a thin butter knife around each cake. Place a wire rack over the muffin pan and carefully invert the pan to release the cakes.
- Serve the cakes warm or at room temperature, with vanilla ice cream when desired.
Notes
- Choose ripe peaches that smell fragrant but remain firm enough to slice.
- Do not overmix the batter after adding the final portion of flour.
- Release the cakes after about 5 minutes so the caramelized topping does not harden inside the pan.
- Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze individually wrapped cakes for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 218
- Sugar: 20
- Sodium: 145
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
- Cholesterol: 37