Name: Peach Upside-Down Mini Cakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 2 large peaches, peeled and sliced; 1/4 cup unsalted butter; 1/2 cup brown sugar; 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

Can I use frozen peaches for this recipe?

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.

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.