Indulge in a delectable treat with our Peach Upside Down Mini Cakes! This delightful dessert puts a fresh spin on the traditional upside-down cake, featuring juicy peaches nestled in a buttery brown sugar topping. With a moist and fluffy cake base infused with the flavors of vanilla and buttermilk, each bite is a symphony of sweetness and texture. Perfect for any occasion, these mini cakes are sure to become a favorite among family and friends.
In our family, Peach Upside Down Mini Cakes hold a special place as a beloved treat that brings joy to every gathering. I still remember the first time I made them for my husband’s birthday—a surprise dessert that left him speechless with delight. Since then, these mini cakes have become a staple in our household, often requested for family dinners and celebrations. There’s something magical about the way the caramelized peach topping melds with the moist cake crumb, creating a symphony of flavors that never fails to impress. With each bite, we’re transported to a moment of pure bliss, savoring the simple pleasures of homemade baking and cherished moments shared with loved ones.
“Why These Peach Upside Down Mini Cakes Will Sweeten Your Day”
- Experience the perfect balance of sweetness and tartness with juicy peach slices nestled in a golden brown sugar topping, creating a heavenly caramelized flavor profile.
- The moist and tender cake base, infused with vanilla and buttermilk, provides a perfect complement to the succulent peaches, resulting in a dessert that is both comforting and indulgent.
- Easy to prepare and serve, these mini cakes are ideal for any occasion, from brunch gatherings to afternoon tea parties, impressing guests with their charming presentation and irresistible taste.
- Customize the recipe by incorporating your favorite fruits or experimenting with different flavor variations, allowing you to create endless possibilities for delightful desserts that suit your taste preferences.
Ingredients:
For Topping:
- Non-stick cooking spray
- 15g unsalted butter, cold (about 1 tablespoon)
- 5g light brown sugar (about 6 teaspoons)
For Cake Batter:
- 3 fresh peaches
- 190g all-purpose flour (about 1 ½ cups)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 130g granulated sugar (about 2/3 cup)
- 90g unsalted butter, at room temperature (about 1/3 cup)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 120ml buttermilk, at room temperature (about ½ cup)
Directions:
- Preheat the oven to 350°F (177°C) and spray a muffin pan with non-stick cooking spray.
- Prepare the topping: Cut the cold butter into 12 equal parts and place each piece in a muffin cup. Sprinkle brown sugar into each cup. Slice 1-2 peaches into thin slices and arrange about 3 slices into the bottom of each muffin pan.
- Prepare the cake batter: Cut the remaining peaches into small cubes to yield about 1 cup of cubed peaches. Set aside. In a small bowl, whisk together flour, baking powder, baking soda, and salt.
- In a mixing bowl with a paddle attachment, beat butter and sugar together until fluffy and creamy, about 2 minutes. Add egg and vanilla extract, beating for another 2-3 minutes until well combined and fluffy.
- Add half of the flour mixture to the batter and beat for 1 minute on low speed. Stir in the buttermilk and beat for another minute. Add the remaining flour mixture and beat until just combined. Fold in the cubed peaches.
- Divide the batter into the prepared muffin pan cups and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pan for 5 minutes, then carefully run a butter knife around the edges to release them. Place a wire rack over the pan and carefully turn it upside down to remove the cakes.
- Serve the mini cakes warm, topped with a scoop of vanilla ice cream, and enjoy the blissful flavors of Peach Upside Down Mini Cakes!
Notes:
- For a variation, try using different fruits such as pineapple or mango in place of peaches.
- Ensure all ingredients are at room temperature for best results in baking.
- Store any leftover cakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat before serving for a warm and comforting treat.
