Description
Delight in these Peach Upside-Down Mini Cakes, perfect individual desserts featuring juicy ripe peaches caramelized with brown sugar and baked under a tender, moist cake layer. These mini cakes offer a lovely balance of sweet and buttery flavors, ideal for summer gatherings or anytime you crave a charming fruity treat.
Ingredients
Scale
For the Peach Topping
- 2 ripe peaches, peeled and thinly sliced
- 1/4 cup unsalted butter, melted
- 1/3 cup brown sugar, packed
For the 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
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions
- Prepare Pan and Peach Topping: Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin or mini cake pan thoroughly. In a small bowl, combine the melted butter and brown sugar, then carefully spoon about 1 teaspoon of this mixture into the bottom of each cup. Arrange 2 to 3 slices of peeled peach over the brown sugar mixture in each cup to create the lovely upside-down topping.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined, ensuring your cake texture will be light and fluffy.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light in color and fluffy in texture, which helps aerate the batter for a tender crumb.
- Add Egg and Vanilla: Beat in the egg followed by the vanilla extract thoroughly into the creamed butter and sugar mixture to incorporate flavor and moisture.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients in batches, alternating with the buttermilk. Start and end with the dry ingredients to maintain batter consistency. Mix just until combined after each addition to avoid overmixing, which can toughen the cakes.
- Fill Muffin Cups: Spoon the cake batter evenly over the arranged peaches in each muffin cup, filling about 3/4 full to allow space for rising without overspill.
- Bake the Mini Cakes: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. The cakes are done when a toothpick inserted into the center comes out clean and the tops become lightly golden.
- Cool and Invert: Let the cakes cool for 5 minutes in the pan. Run a knife gently around the edges of each mini cake to loosen, then carefully invert the pan onto a wire rack or platter to release the cakes with the caramelized peaches now on top, showcasing their beautiful glossy finish. Serve warm or at room temperature.
Notes
- If fresh peaches are not available, canned or frozen peach slices may be used after patting them dry to reduce excess moisture.
- For extra flavor depth, add a pinch of cinnamon or nutmeg to the brown sugar mixture before spooning it into the pan.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
