Indulge in the sweet and tangy flavors of Peach Upside-Down Mini Cakes—a delightful dessert that brings a fresh twist to the traditional upside-down cake. Perfect for individual servings, these mini cakes feature caramelized peach slices atop a moist and fluffy cake, making them an ideal choice for gatherings, special occasions, or simply as a sweet treat.
Ingredients:
For the Topping:
2 large peaches, peeled and sliced
1/4 cup unsalted butter
1/2 cup brown sugar
For the Cake:
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
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
Directions:
Prepare the Topping:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin to prevent sticking.
Make Caramel Mixture: In a small saucepan, melt 1/4 cup of butter over medium heat. Stir in the brown sugar and cook until it’s fully dissolved and bubbly.
Assemble Topping: Spoon approximately 1 tablespoon of the caramel mixture into the bottom of each muffin cup. Place a peach slice on top of the caramel in each cup.
Make the Cake Batter:
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy.
Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mix Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
Assemble the Mini Cakes:
Add Batter: Spoon the cake batter over the peach slices in the muffin tin, filling each cup about 2/3 full.
Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Cool and Invert: Let the cakes cool in the pan for 5 minutes. Carefully invert them onto a wire rack to cool completely, allowing the caramelized peach topping to remain on top.
Serving Tips:
Warm or Room Temperature: These mini cakes are delicious both warm and at room temperature. If you prefer them warm, you can reheat them gently in the microwave for about 10-15 seconds.
Garnishes: Enhance the presentation by garnishing with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh mint leaves or a sprinkle of cinnamon can also add a lovely touch.
Accompaniments: Serve with a cup of coffee or tea for a delightful afternoon treat. They also pair well with a light, fruity dessert wine.
Storage Tips:
Cooling: Allow the mini cakes to cool completely on a wire rack before storing. This helps prevent condensation and sogginess.
Refrigeration: Store the cooled mini cakes in an airtight container in the refrigerator. They can be kept for up to 3-4 days.
Freezing: For longer storage, these mini cakes freeze well. Place them in a single layer in an airtight container or wrap them tightly in plastic wrap and aluminum foil. They can be frozen for up to 2-3 months. Thaw them in the refrigerator overnight before serving.
Reviving: To refresh the cakes after freezing or refrigeration, reheat them in the oven at 350°F (175°C) for about 5-7 minutes, or until warmed through.
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FAQs:
Can I use frozen peaches for this recipe?
Yes, you can use frozen peaches! Thaw them completely and drain any excess moisture before using them. If the peaches are pre-sliced, you can use them directly; if not, slice them as needed. Keep in mind that frozen peaches might release more juice, so ensure they are well-drained to avoid sogginess in the caramel topping.
Can I substitute buttermilk in the cake batter?
If you don’t have buttermilk on hand, you can substitute it with a mixture of milk and an acid. Combine 1/2 cup of milk with 1/2 tablespoon of white vinegar or lemon juice, then let it sit for 5 minutes before using. This will create a similar acidity and moisture to buttermilk.
How do I prevent the mini cakes from sticking to the muffin tin?
To prevent sticking, be sure to grease the muffin tin thoroughly before adding the caramel mixture and peach slices. Using a non-stick muffin tin can also help. If you’re worried about sticking, you can line the muffin tin with paper liners for easy removal.
Can I make these mini cakes ahead of time?
Yes, you can prepare the mini cakes in advance. Once baked and cooled, store them in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them for up to 2-3 months. To serve, thaw and reheat as needed to bring them back to their fresh-baked taste.
Conclusion:
These Peach Upside-Down Mini Cakes are not only visually appealing but also bursting with flavor. The caramelized peaches add a sweet and slightly tangy layer that perfectly complements the soft, buttery cake. The individual serving size makes them perfect for portion control and easy sharing at any event.
📖 Recipe:
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Peach Upside-Down Mini Cakes
- Total Time: 40 minutes
- Yield: 12 mini cakes
- Diet: Vegetarian
Description
These Peach Upside-Down Mini Cakes offer a delightful twist on a classic dessert. Featuring caramelized peach slices atop a moist, fluffy cake, these mini treats are perfect for individual servings at any gathering or as a sweet indulgence. Easy to prepare and even easier to enjoy, these mini cakes make a stunning addition to your dessert repertoire.
Ingredients
For the Topping:
2 large peaches, peeled and sliced
1/4 cup unsalted butter
1/2 cup brown sugar
For the Cake:
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
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
Instructions
- Prepare the Topping: Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin. Melt 1/4 cup butter in a saucepan, stir in brown sugar until dissolved. Spoon 1 tablespoon caramel into each muffin cup and place a peach slice on top.
- Make the Cake Batter: Whisk together flour, baking powder, baking soda, and salt in a bowl. Beat butter and sugar until fluffy, then add eggs one at a time. Stir in vanilla. Gradually mix in dry ingredients alternating with buttermilk.
- Assemble the Mini Cakes: Spoon batter over peach slices in muffin tin, filling each cup about 2/3 full. Bake for 18-22 minutes or until a toothpick comes out clean.
- Cool and Serve: Let cakes cool in the pan for 5 minutes before inverting onto a wire rack. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Notes
Use well-drained frozen peaches to avoid excess moisture.
Substitute buttermilk with a milk-vinegar mixture if needed.
Grease the muffin tin well to prevent sticking, or use paper liners.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 mini cakes
- Calories: 280 kcal
