Peach Upside Down Mini Cakes
Super moist and tender individual peach desserts bursting with fresh peaches in every bite. Easy to make and perfect for summer gatherings.
Equipment
- Standard muffin tin
- Mixing bowls
- Electric mixer
- Wire cooling rack
Ingredients
For the Topping
- 4 tablespoons unsalted butter, melted
- 1/3 cup brown sugar, packed
- 4 medium ripe peaches 2 sliced thin, 2 diced
For the Cake Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
Instructions
- Preheat oven to 350°F. Spray a standard 12-cup muffin tin generously with nonstick cooking spray.
- Divide melted butter and brown sugar evenly among the 12 muffin cups. Arrange 3 thin peach slices in each cup, fanning them out slightly.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
- Beat in egg and vanilla extract until well combined.
- Add dry ingredients alternately with buttermilk, starting and ending with dry ingredients. Mix just until combined.
- Gently fold in diced peaches. Spoon batter evenly over peach slices in each muffin cup, filling about three-quarters full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in the pan for 5 minutes, then carefully invert onto a wire rack. Serve warm or at room temperature.
Notes
These cakes are best enjoyed the day they're made. Store leftovers covered in the refrigerator for up to 2 days. Reheat gently before serving.