Mini Peach Upside Down Cakes
Dive into the sweetness of summer with these charming Mini Peach Upside Down Cakes, featuring the delightful flavors of fresh peaches accented with cinnamon and brown sugar.
These individual-sized desserts capture the essence of a traditional upside-down cake, offering a perfect blend of tangy and sweet, topped with a golden, buttery finish. Whether you’re hosting a summer party or simply craving a light and fruity treat, these mini cakes are sure to be a hit!
Serve these Mini Peach Upside Down Cakes warm or at room temperature as a delightful treat that brings the joy of peach season right to your dessert table. Enjoy the upside-down twist where the bottom becomes the top, showcasing the beautifully caramelized peaches for a visually appealing and delicious dessert.
Ingredients:
- For the Topping:
- 1 tablespoon butter, divided into 12 portions
- 6 teaspoons brown sugar
- 3 fresh peaches, sliced thinly (canned or frozen can also be used)
- For the Batter:
- 1/3 cup plus 1 tablespoon butter, softened
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 2/3 cup sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1/2 cup buttermilk
- 1 cup peaches, cubed
Instructions:
- Prepare the Pan:
- Preheat the oven to 350°F (177°C).
- Spray a 12-cup muffin pan with non-stick cooking spray.
- Place a portion of butter in each muffin cup and sprinkle with 1/2 teaspoon of brown sugar.
- Arrange about 3 thin peach slices in the bottom of each cup.
- Make the Batter:
- In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, beat the remaining 1/3 cup of butter with the sugar until creamy.
- Add the egg and vanilla extract, beating for 2-3 minutes until the mixture is fluffy and light.
- Alternately add half of the flour mixture and half of the buttermilk to the creamed butter mixture, beating well after each addition. Finish with the remaining flour mixture, mixing just until combined.
- Gently fold in the cubed peaches.
- Bake the Cakes:
- Evenly divide the batter among the prepared muffin cups, over the peach slices.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Unmold the Cakes:
- Cool the cakes in the pan for 5 minutes.
- Place a wire rack over the top of the muffin pan and carefully invert the pan to release the cakes.