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
Keywords: Peach Upside-Down Mini Cakes, Mini Peach Cakes, Upside-Down Cake, Individual Peach Desserts, Caramelized Peach Mini Cakes