Description
These super moist and tender peach upside down mini cakes are bursting with peaches in every bite. Easy to make, this recipe is a keeper for that indulgent peach season!
Ingredients
Scale
- non-stick cooking spray
- 1 tablespoon unsalted butter (cold)
- 6 teaspoons light 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 (at room temperature)
- 1 large egg (at room temperature)
- 1 teaspoon pure vanilla extract
- ½ cup buttermilk (at room temperature)
Instructions
- Preheat: Preheat the oven to 350°F (177° C) and spray muffin pan with non-stick cooking spray.
- Prepare Topping: Cut 1 tablespoon of butter into 12 equal parts and place each piece in 12 muffin cups.
- Add Sugar: Sprinkle ½ teaspoon of brown sugar into each muffin cup.
- Add Peach Slices: Slice 1-2 peaches into thin slices and arrange about 3 slices into the bottom of each muffin pan.
- Prep Peach Cubes: Cut the remaining peaches into small cubes (about 1 cup).
- Dry Ingredients: In a small bowl, whisk together flour, baking powder, baking soda and salt.
- Cream Butter: In a mixing bowl with paddle attachment, beat butter and sugar together until fluffy and creamy, about 2 minutes.
- Add Wet Ingredients: Add egg and vanilla extract and beat for another 2-3 minutes, or until well combined.
- First Flour Mix: Add half of the flour mixture into the batter and beat for 1 minute on low speed.
- Stir Buttermilk: Stir in the buttermilk and beat for another minute.
- Final Flour Mix: Add the remaining flour mixture and beat just until combined.
- Fold Peaches: Fold in the cubed peaches.
- Fill Pan: Divide the batter into 12 muffin pan cups.
- Bake: Bake for 25-30 minutes, or until inserted toothpick comes out clean.
- Cool: Cool the cakes in the pan for 5 minutes and run a butter knife around the edges to release the cake.
- Invert: Place a wire rack over the muffin pan and carefully turn the pan upside down to remove the cakes.
Notes
Peeling peaches is optional. For a buttermilk substitute, use 1/2 cup milk mixed with 1/2 tablespoon lemon juice or white vinegar and let sit for 5 minutes. To make one 9-inch cake instead of mini cakes, bake for about 40 minutes.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 190 kcal
- Sugar: 16.8 g
- Sodium: 120.2 mg
- Fat: 7.1 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3.6 g
- Trans Fat: 0 g
- Carbohydrates: 29.6 g
- Fiber: 1.2 g
- Protein: 2.9 g
- Cholesterol: 42 mg