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Mini Peach Upside Down Cakes Recipe

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4.3 from 10 reviews

Mini Peach Upside Down Cakes are soft, moist spiced cakes topped with fresh peaches, perfect for a delightful summer dessert. These individual-sized cakes combine buttery caramelized peaches with a cinnamon-spiced batter, baked to golden perfection in a muffin tin.

  • Total Time: 39 minutes
  • Yield: 12 mini cakes

Ingredients

Topping

  • 2 tbsp unsalted butter, cold
  • 1/4 cup light brown sugar
  • 3 medium peaches (about 3 cups), sliced

Batter

  • 1/3 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 1/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup milk
  • Leftover diced peaches (from slicing)

Instructions

  1. Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C). Spray a 12-cup muffin tin with nonstick cooking spray to prevent sticking.
  2. Prepare the topping: Divide 2 tablespoons of cold unsalted butter and 1/4 cup light brown sugar evenly among the 12 muffin cups. Cutting the butter into small cubes makes even distribution easier.
  3. Add peach slices: Slice peaches to cover the bottom of each muffin cup with about 4 slices per cup. Dice any leftover peach pieces and set them aside for the batter.
  4. Cream butter and sugars: In a stand mixer fitted with the paddle attachment, add 1/3 cup softened butter, 1/2 cup granulated sugar, and 1/4 cup light brown sugar. Beat for 3 minutes or until the mixture is light and fluffy.
  5. Add egg and vanilla: Incorporate the egg and 2 teaspoons of vanilla extract into the creamed mixture, mixing just until fully combined.
  6. Mix dry ingredients: In a separate large bowl, whisk together 1 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, and 1 teaspoon ground cinnamon.
  7. Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with 1/2 cup milk, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
  8. Fold in diced peaches: Carefully fold the reserved diced peaches into the batter by hand to evenly distribute them without overmixing.
  9. Fill muffin tins: Spoon the batter evenly over the peach slices and topping in each muffin cup.
  10. Bake: Bake for 20 to 24 minutes at 350°F (175°C) until the cakes turn golden brown and a toothpick inserted into the center comes out clean.
  11. Cool and unmold: Let the cakes cool in the muffin tin for 5 minutes. Then carefully flip the tin over onto a wire rack to release the cakes, allowing them to cool completely.
  12. Serve: Enjoy the mini peach upside down cakes warm, optionally with a scoop of ice cream for extra indulgence.

Notes

  • Using cold butter for the topping helps achieve a caramelized texture.
  • Be careful not to overmix the batter to keep the cakes tender and light.
  • If peaches are not in season, canned or frozen sliced peaches can be used, but fresh peaches provide the best flavor.
  • These cakes are best served fresh, but they can be stored in an airtight container at room temperature for up to 2 days.
  • Adjust sugar quantities slightly if using very sweet or tart peaches.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 24 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/mini-peach-upside-down-cakes-recipe/