Go Back
–+ servings

Peach Mini Cakes

Discover the sweet joy of Peach Upside Down Mini Cakes perfect for summer gatherings. Easy to make, these moist and fluffy mini cakes with caramelized peaches are a delightful twist on a classic dessert.
Print Recipe Pin Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Resting Time: 5 minutes
Total Time: 50 minutes
Servings: 12 mini cakes
Calories: 180kcal
Cost: $10

Equipment

  • Muffin pan
  • Non-stick cooking spray
  • Mixing bowls
  • Whisk
  • Stand mixer or electric hand mixer
  • Wire rack
  • Butter knife

Ingredients

  • 1 tbsp unsalted butter, cold
  • 6 tsp light brown sugar
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ⅔ cup granulated sugar
  • ⅓ cup unsalted butter, at room temperature
  • 1 large egg, at room temperature
  • 1 tsp pure vanilla extract
  • ½ cup buttermilk, at room temperature

Instructions

  • Preheat oven to 350°F (177°C) and spray a muffin pan with non-stick cooking spray.
  • Cut 1 tablespoon of butter into 12 pieces and place one piece in each muffin cup. Sprinkle ½ teaspoon of brown sugar in each cup and arrange 3 slices of peach at the bottom.
  • Dice the remaining peaches and set aside. In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
  • In a mixing bowl, beat the room temperature butter and granulated sugar until fluffy. Add the egg and vanilla, and beat until combined.
  • Alternate adding the flour mixture and buttermilk to the batter, mixing just until combined. Fold in the diced peaches.
  • Divide the batter among the muffin cups and bake for 25-30 minutes until a toothpick comes out clean.
  • Cool in the pan for 5 minutes, then run a butter knife around edges to release cakes. Invert the pan onto a wire rack to unmold.
  • Serve warm with vanilla ice cream, garnishing with mint or powdered sugar if desired.

Notes

For best results, ensure all ingredients are at room temperature. Don’t overmix the batter; mix until just combined. Use ripe but firm peaches for optimal texture. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. To serve after freezing, thaw and reheat in the microwave or oven.

Nutrition

Calories: 180kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 180mg | Fiber: 1g | Sugar: 10g | Vitamin A: 300IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 1mg
Tried this recipe?Let us know how it was!