Description
Peach upside down mini cakes are moist, buttery desserts topped with caramelized peaches, perfect for summer baking.
Ingredients
Scale
- Non-stick cooking spray
- 1 tablespoon unsalted butter
- 6 teaspoons brown sugar
- 3 fresh peaches
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2/3 cup granulated sugar
- 1/3 cup unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup buttermilk
Instructions
- Preheat oven to 350°F and grease muffin pan
- Place butter and brown sugar into each muffin cup
- Arrange peach slices in each cup
- Mix dry ingredients in a bowl
- Beat butter and sugar until fluffy
- Add egg and vanilla and mix well
- Add flour mixture and buttermilk in stages
- Fold in diced peaches
- Divide batter into muffin cups
- Bake for 25 to 30 minutes
- Cool slightly and invert cakes
Notes
- Use ripe peaches for best flavor
- Do not overmix batter
- Serve warm for best texture
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 210
- Sugar: 18
- Sodium: 120
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
- Cholesterol: 35