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Peach Upside Down Mini Cakes

Irresistibly Moist Peach Upside Down Mini Cakes Recipe

These Peach Upside Down Mini Cakes are moist, gluten-free treats that capture the essence of summer with their sweet peach flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Topping
  • 1 can Non-stick cooking spray Prevents sticking, ensuring easy release of cakes.
  • 1 tablespoon Unsalted butter Cold, adds richness to the topping.
  • 6 teaspoons Light brown sugar Provides sweetness and caramelization.
  • 3 pieces Fresh peaches Peeling is optional; frozen or canned peaches can be substituted.
For the Cake Batter
  • 1.5 cups All-purpose flour Main structure-building ingredient.
  • 1 teaspoon Baking powder Leavening agent.
  • 0.5 teaspoon Baking soda Works with acid to create lift.
  • 0.25 teaspoon Salt Enhances flavors.
  • 0.67 cup Granulated sugar Sweetens the batter.
  • 0.33 cup Unsalted butter Room temperature, adds moisture.
  • 1 large Egg Room temperature.
  • 1 teaspoon Pure vanilla extract Adds depth of flavor.
  • 0.5 cup Buttermilk Room temperature, adds tanginess.

Equipment

  • Muffin pan
  • mixing bowls
  • electric mixer
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and spray the muffin pan with non-stick cooking spray.
  2. Cut the cold unsalted butter into 12 pieces and place one in each muffin cup.
  3. Sprinkle light brown sugar over the butter in each muffin cup.
  4. Slice 1-2 fresh peaches and arrange the slices over the butter and sugar mixture.
  5. Dice remaining peaches for the batter. Whisk together flour, baking powder, baking soda, and salt in a bowl.
  6. Beat together room temperature butter and granulated sugar until light and fluffy.
  7. Add the egg and vanilla extract to the butter-sugar mixture and beat until increased in volume.
  8. Gradually mix in half of the flour mixture followed by buttermilk, then remaining dry ingredients.
  9. Fold in the diced peaches gently.
  10. Divide the batter evenly among the muffin cups, filling them about 2/3 full.
  11. Bake for 25-30 minutes or until a toothpick comes out clean.
  12. Cool in the pan for 5 minutes, then invert onto a wire rack.
  13. Serve warm with vanilla ice cream if desired.

Nutrition

Serving: 1cakeCalories: 180kcalCarbohydrates: 28gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 6mgCalcium: 50mgIron: 1mg

Notes

These mini cakes are best enjoyed fresh. Store covered in the fridge for up to 2 days. Reheat in the microwave before serving.

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