Peach Upside Down Mini Cakes

Peach Upside Down Mini Cakes are a perfect treat that combines the juicy sweetness of peaches with a fluffy, tender cake. Picture this: warm, caramelized peaches right on top, creating a dreamy dessert that satisfies your sweet tooth. Whether you’re looking to impress guests at a summer BBQ or simply want to indulge yourself, these mini cakes hit the mark. They are fun to make and even more delightful to eat. Trust me, once you savor the first bite of this delightful dessert, you’ll be hooked! Let’s get baking and create something that will bring sunshine to your table.

Jump to:

• Why This Recipe Works
• Why You’ll Love This Peach Upside Down Mini Cakes
• Ingredients
• Preparing the Topping
• Slice and Arrange Peaches
• Making the Cake Batter
• Combine Dry Ingredients
• Cream Butter and Sugar
• Combine Wet and Dry Ingredients
• Add Peach Cubes
• Baking the Mini Cakes
• Fill Muffin Cups
• Bake
• Cool and Release Cakes
• Serving Suggestions
• Tips for Success
• Variations
• Pairing Ideas
• FAQs
• More Easy Breakfast Recipes:
• 📖 Recipe Card

Why This Recipe Works

This Peach Upside Down Mini Cakes recipe combines the natural sweetness of fresh peaches with a fluffy, tender cake that rises beautifully in the oven. The careful layering of peaches with buttery brown sugar ensures a delightful caramelization that enhances the overall flavor and keeps the cakes moist. It’s a perfect blend of textures and tastes, where each bite offers a hint of fruity freshness alongside the comforting warmth of cake. With every mini cake you make, you get to experience how well the ingredients work together, creating a truly satisfying dessert.

Why You’ll Love This Peach Upside Down Mini Cakes

These mini cakes are not only visually appealing but also bursting with juicy peach flavor. Perfect for summer gatherings or cozy evenings, they are a delightful treat that can be enjoyed warm with a scoop of ice cream or as a charming dessert option for any occasion. The bite-sized portions make them perfect for sharing, ensuring that everyone gets a taste of this delicious dessert. Plus, they look stunning on a platter, adding a decorative touch to your dessert table. Trust me, you’ll love how easy they are to make, and even more, you’ll love how quickly they disappear!

Ingredients

• Non-stick cooking spray
• 1 tablespoon (15 g) unsalted butter, cold
• 6 teaspoons (5 g) light brown sugar
• 3 fresh peaches
• 1 ½ cups (190 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2/3 cup (130 g) granulated sugar
• 1/3 cup (75 g) unsalted butter, at room temperature
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• ½ cup (120 ml) buttermilk, at room temperature

Preparing the Topping

Slice and Arrange Peaches

• Cut 1 tablespoon of cold unsalted butter into 12 equal parts and place each piece in a muffin tin sprayed with non-stick cooking spray.
• Add 6 teaspoons of light brown sugar into each muffin cup to ensure a sweet caramel layer.
• Thinly slice 1-2 peaches and arrange about 3 slices at the bottom of each muffin cup, making sure they overlap slightly for even coverage.

Making the Cake Batter

Combine Dry Ingredients

• In a small bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside this dry mixture, as it creates the structure of the cake.

Cream Butter and Sugar

• In a mixing bowl with a paddle attachment, beat together 1/3 cup of room temperature unsalted butter and 2/3 cup granulated sugar until the mixture is light and fluffy, about 2 minutes.
• Add 1 large egg and 1 teaspoon of pure vanilla extract, mixing for another 2-3 minutes until it has a lovely airy texture.

Combine Wet and Dry Ingredients

• Gradually add half of the flour mixture into the wet batter, mixing on low speed for about 1 minute.
• Follow that by stirring in ½ cup buttermilk, mixing for another minute to ensure everything is well combined.
• Finally, fold in the remaining flour mixture just until combined, being careful not to overmix for the best texture.

Add Peach Cubes

• Cut the remaining peaches into small cubes, yielding about 1 cup. Gently fold these into the batter, allowing the peach pieces to distribute evenly throughout.

Baking the Mini Cakes

Fill Muffin Cups

• Evenly divide the batter into the prepared muffin cups, using a cookie scoop for ease if available. Make sure to fill each cup generously.

Bake

• Bake in a preheated oven at 350°F (177°C) for 25-30 minutes or until a toothpick inserted into the center comes out clean, signaling that the cakes are perfectly cooked.

Cool and Release Cakes

• Allow the cakes to cool in the pan for about 5 minutes. Carefully run a butter knife around the edges to loosen them and then flip the pan upside down onto a wire rack to release the cakes.

Serving Suggestions

Serve these delightful mini cakes warm, preferably with a scoop of vanilla ice cream on top. The combination of warm cake and cold ice cream creates a delightful contrast. They make a perfect companion for a summer barbecue, casual get-together, or as a sweet treat after dinner. You can also drizzle a bit of caramel sauce or sprinkle some powdered sugar to elevate the presentation.

Tips for Success

• Ensure your butter is cold when cutting it for the topping; it will help form a better structure in the cakes.
• Make sure not to overmix the batter to maintain a light and fluffy texture throughout.
• For a closer caramelized finish, consider sprinkling a bit more brown sugar on the peach slices before baking to intensify the sweetness.

Variations

• Experiment with different fruits such as pears or apples for a seasonal twist. Each fruit brings its own unique flavor.
• Consider adding a sprinkle of cinnamon to the batter for extra warmth and flavor that complements the peaches beautifully.
• For additional crunch, fold in some chopped nuts like pecans or almonds into the batter for a delightful texture.

Pairing Ideas

Enjoy these mini cakes with hot tea or coffee, or pair them with a light fruity spritzer for a refreshing afternoon treat. They also pair beautifully with whipped cream, which adds a luscious creaminess, or a drizzle of caramel sauce for a rich, sweet finish.

FAQs

1. Can I use canned peaches instead of fresh ones?

2. Yes, you can use canned peaches. Just be sure to drain and pat them dry to avoid excess moisture that could affect the cake’s texture.

3. How do I store the leftover mini cakes?

4. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week for longer freshness.

5. Can I freeze these peach mini cakes?

6. Yes, once they have cooled completely, wrap each cake tightly in plastic wrap and place them in a freezer-safe container; they freeze well for later enjoyment.

7. What makes these cakes upside down?

8. The peaches are cooked with butter and brown sugar at the bottom of the muffin tin, creating a tasty caramelized top after being inverted.

9. Can I substitute gluten-free flour?

10. Absolutely! A gluten-free all-purpose flour blend can work well, though the texture may vary slightly.

Peach Upside Down Mini Cakes are not only a fun and delicious dessert but also an easy baking project that you can share with friends and family. Their delightful combination of flavors and textures marries the comforting sweetness of peaches with a tender cake base, making them a guaranteed crowd-pleaser. So, gather your ingredients, follow the steps, and enjoy a slice of summertime bliss with every bite!

More Easy Breakfast Recipes:

• Banana Cake Roll
• Banana Nut Chia Pudding
• Pecan Caramel Banana Cake
• Banana Peanut Butter Cups

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