Introduction

These Peach Upside Down Mini Cakes are a delightful way to enjoy juicy peaches in a tender, buttery cake. Perfect for summer gatherings or a cozy dessert, each mini cake has caramelized peach slices on top that make every bite irresistible.

The image shows a white plate with two small round cakes topped with caramelized peach slices. One cake is whole with a shiny, golden-brown top, and the other cake is cut in half, revealing a soft, light beige interior. There are three fresh peach slices placed near the cakes, featuring a gradient from deep orange to red near the skin. A scoop of creamy white vanilla ice cream sits next to the cakes, and a silver fork rests on the edge of the plate. In the background on the white marbled surface, there are more peach slices and another white plate with a cake and ice cream partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat the oven to 350°F (177° C) and spray a 12-cup muffin pan with non-stick cooking spray.
Step 2: Prepare the topping by cutting the cold butter into 12 equal pieces and placing one piece in each muffin cup.
Step 3: Sprinkle ½ teaspoon of brown sugar into each muffin cup over the butter.
Step 4: Slice 1-2 peaches into thin slices and arrange about 3 slices in the bottom of each muffin cup.
Step 5: Cut the remaining peach into small cubes to equal about 1 cup and set aside.
Step 6: In a small bowl, whisk together flour, baking powder, baking soda, and salt.
Step 7: In a mixing bowl, beat the room temperature butter and granulated sugar with a paddle attachment until fluffy and creamy, about 2 minutes.
Step 8: Add the egg and vanilla extract, then beat for 2-3 minutes until well combined and fluffy. It may curdle briefly but will smooth out.
Step 9: Add half the flour mixture to the batter and beat on low speed for 1 minute.
Step 10: Stir in the buttermilk and beat for another minute.
Step 11: Add the remaining flour mixture and beat just until combined to avoid tough cakes.
Step 12: Fold in the cubed peaches gently.
Step 13: Divide the batter evenly into muffin cups using a large cookie scoop or spoon.
Step 14: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 15: Let the cakes cool in the pan for 5 minutes. Run a butter knife around the edges to loosen, place a wire rack over the pan, and carefully invert to release the cakes.
Step 16: Serve warm, optionally with a scoop of vanilla ice cream for extra indulgence.

Tips & Variations

Use ripe but firm peaches to ensure they hold their shape during baking and have maximum sweetness.
Cold butter is easier to cut into small pieces for the topping, making the process smoother.
For a different twist, try substituting nectarines or plums for peaches.
To add a bit of spice, sprinkle a pinch of cinnamon or nutmeg over the peaches before baking.

Storage

Store leftover mini cakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat gently in a microwave or oven before serving to restore warmth and softness. Avoid freezing as the peaches may become watery upon thawing.

How to Serve

The image shows close-up mini cakes with a golden brown textured base and a glossy, caramelized peach slice pressed into the top of each. The peach slices have a warm orange color with streaks of red near the edges, creating a vibrant contrast against the soft, baked cake layer below. The cakes sit on a smooth white marbled surface, spaced out evenly and casting soft shadows beneath them. The front cake is in sharp focus, showing a slightly crumbly texture, while the background cakes are softly blurred. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned peaches instead of fresh?

Fresh peaches are best for texture and flavor, but if fresh are not available, well-drained canned peaches can be used. Be sure to pat them dry to avoid excess moisture in the batter.

What can I substitute for buttermilk?

If you don’t have buttermilk, mix ½ cup of milk with 1 teaspoon of lemon juice or white vinegar and let it sit for 5 minutes before using. This mimics the acidity and thickness of buttermilk, helping the cake rise properly.