Peach Upside Down Mini Cakes
Introduction
Peach Upside Down Mini Cakes are deliciously moist treats that bring a burst of summer flavors to any occasion. These charming cakes feature juicy peaches caramelized to perfection on top, creating a delightful balance of sweet and tart. Whether you’re hosting a gathering or just looking for a quick dessert, these mini cakes are sure to impress. With simple ingredients and easy steps, get ready to delight your taste buds!
Why You’ll Love This Recipe
- Quick & Easy: This recipe comes together in no time, perfect for unexpected guests.
- Simple Ingredients: You’ll find everything you need in your pantry and local grocery store.
- Perfect for Any Occasion: Whether it’s a summer picnic or a cozy family dinner, these cakes are suitable for any event.
- Unbelievably Delicious: The caramelized peaches add a unique flavor that sets these cakes apart from traditional ones.
- Impress Your Guests: These mini cakes not only taste great but also look beautiful on a dessert platter.
Ingredients Needed
- For the Topping:
- 1 tablespoon non-stick cooking spray
- 1 tablespoon unsalted butter (cold)
- 6 teaspoons light brown sugar
- 3 fresh peaches (Note 1)
- For the Cake:
- 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 (at room temperature)
- 1 large egg (at room temperature)
- 1 teaspoon pure vanilla extract
- ½ cup buttermilk (at room temperature) (Note 2)
How to Make Peach Upside Down Mini Cakes
- Preheat the oven: Start by preheating your oven to 350°F (177°C). Prepare a muffin pan by spraying it with non-stick cooking spray.
- Prepare the topping: In a small bowl, combine the cold unsalted butter, light brown sugar, and diced peaches. Mix gently and set aside to let the flavors combine.
- Make the cake batter: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. In another bowl, cream the room temperature unsalted butter and granulated sugar until light and fluffy. Add the egg, vanilla extract, and buttermilk, mixing until smooth.
- Combine the mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Fill the muffin pan: Spoon the peach mixture evenly into the prepared muffin pan. Then, add the cake batter on top of each peach layer, filling each cup about ¾ full.
- Bake the cakes: Place the muffin pan in the oven and bake for about 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the mini cakes to cool in the pan for a few minutes before flipping them onto a wire rack. Serve warm, and enjoy the delicious caramelized peach topping!
How to Serve Peach Upside Down Mini Cakes
These mini cakes are delightful on their own, but you can elevate the experience by serving them with a dollop of whipped cream or a scoop of vanilla ice cream. Garnish with fresh mint leaves for a pop of color!
How to Store Peach Upside Down Mini Cakes
Store any leftover mini cakes in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them tightly wrapped in plastic wrap for up to 2 months. Thaw before serving.
Tips to Make Peach Upside Down Mini Cakes
- Choose ripe peaches for the best flavor.
- For added texture, try mixing in chopped nuts with the cake batter.
- If peaches are out of season, you can substitute with other fruits like pineapples or cherries.
Variations
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
- Vegan Option: Use flaxseed meal mixed with water instead of egg and substitute buttermilk with plant-based milk.
Frequently Asked Questions (FAQ)
Can I use frozen peaches?
Yes, you can use frozen peaches. Make sure to thaw them and drain excess liquid before using.
How do I make this gluten-free?
Simply replace the all-purpose flour with a gluten-free flour blend, and ensure all other ingredients are gluten-free.
Is this recipe freezer-friendly?
Absolutely! These mini cakes freeze well for up to 2 months. Just wrap them securely to prevent freezer burn.
Conclusion
Peach Upside Down Mini Cakes are a delightful dessert that combines the sweetness of peaches with a fluffy cake base, making them a go-to treat for any occasion. Their ease of preparation allows anyone to create a dessert that looks impressive and tastes incredible! If you try this recipe, please leave a comment and a star rating below. We’d love to hear about your experiences and any variations you tried. Share your creations on social media—what variations did you come up with? Let us know in the comments!
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Peach Upside Down Mini Cakes
- Total Time: 40 minutes
- Yield: 12 mini cakes 1x
- Diet: Vegetarian
Description
Deliciously moist mini cakes featuring juicy peaches caramelized to perfection, perfect for any occasion.
Ingredients
- 1 tablespoon non-stick cooking spray
- 1 tablespoon unsalted butter (cold)
- 6 teaspoons light brown sugar
- 3 fresh peaches, diced
- 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 (at room temperature)
- 1 large egg (at room temperature)
- 1 teaspoon pure vanilla extract
- ½ cup buttermilk (at room temperature)
Instructions
- Preheat the oven to 350°F (177°C) and prepare a muffin pan with non-stick cooking spray.
- In a small bowl, combine cold unsalted butter, light brown sugar, and diced peaches. Mix gently and set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream room temperature unsalted butter and granulated sugar until light and fluffy. Add egg, vanilla extract, and buttermilk, mixing until smooth.
- Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Spoon the peach mixture evenly into the muffin pan, then add cake batter on top, filling each cup about ¾ full.
- Bake for about 20-25 minutes or until a toothpick inserted comes out clean.
- Allow mini cakes to cool in the pan for a few minutes before flipping onto a wire rack. Serve warm and enjoy!
Notes
Serve with whipped cream or vanilla ice cream. Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg