Description
These Peach Upside Down Mini Cakes are delightful individual-sized treats featuring sweet, caramelized peaches atop moist, tender cake. Perfect for dessert or afternoon tea, these mini cakes combine a buttery brown sugar topping with fresh sliced peaches and a light vanilla-infused batter, baked to golden perfection and served warm or cooled.
Ingredients
Scale
Topping
- 1/4 cup unsalted butter, melted
- 1/2 cup packed light brown sugar
- 2 ripe peaches, peeled, pitted, and thinly sliced
Cake Batter
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a muffin pan or line it with cupcake liners to prevent sticking and facilitate easy removal of the mini cakes.
- Make the Topping Mixture: In a small bowl, combine the melted butter and the packed light brown sugar until well blended. Spoon and distribute this mixture evenly among the muffin cups to create the caramelized base.
- Arrange Peaches: Neatly layer the thinly sliced peaches over the brown sugar mixture in each muffin cup, covering the bottom evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt ensuring even distribution of the leavening agents.
- Cream Butter and Sugar: In a large mixing bowl, beat the granulated sugar and softened butter together until the mixture is creamy, light, and fluffy, which helps create a tender crumb.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter mixture, beating thoroughly after each addition to prevent curdling. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternate adding the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour mixture, mixing gently until just combined to maintain cake lightness.
- Fill Muffin Cups: Evenly divide the cake batter over the arranged peaches and brown sugar mixture in the muffin cups, filling each about two-thirds full.
- Bake: Place the muffin pan in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the center of a cake comes out clean, indicating doneness.
- Cool and Invert: Allow the mini cakes to cool in the pan for about 10 minutes to set. Carefully invert each cake onto a serving platter so the peach-topped side is displayed beautifully.
- Serve: Serve the peach upside down mini cakes warm for the best experience, or let them cool completely before serving if preferred.
Notes
- Make sure to peel and pit peaches for a smooth texture in the topping.
- Using fresh ripe peaches will give the best flavor, but slightly underripe peaches can be used if they are thinly sliced.
- Line the muffin pan with liners for easier removal and cleanup.
- The cakes can be stored in an airtight container at room temperature for up to 2 days.
- Reheat gently before serving if desired to enjoy the warm caramelized effect.
