Peach Upside Down Mini Cakes
Delightful mini cakes featuring caramelized peaches, perfect for summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 medium ripe peaches, peeled, pitted, and sliced
- 1 cup brown sugar
- ½ cup unsalted butter
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup buttermilk
Instructions
- Prepare the Peach Topping: In a medium skillet over medium heat, melt the butter and brown sugar together, stirring until smooth. Add the peach slices, cooking for about 2-3 minutes until softened. Remove from heat and set aside to cool.
- Preheat the Oven: Preheat your oven to 350°F (175°C) while the peach topping cools.
- Make the Cake Batter: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, beat the egg and granulated sugar until light and fluffy. Stir in the vanilla and buttermilk, then gradually add the dry ingredients until just combined.
- Assemble the Mini Cakes: Grease a muffin tin and spoon the peach mixture into the bottom of each cup. Pour the cake batter over the peach slices, filling each cup about three-quarters full.
- Bake the Mini Cakes: Place the muffin tin in the oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Unmold: Once done, remove the tin from the oven and let it cool for about 5 minutes. Run a knife around the edges to loosen the cakes and invert them onto a serving plate while they’re still warm.
- Savor the Sweetness: Allow these mini treasures to cool down a bit more before serving.
Notes
Serve warm with vanilla ice cream or whipped cream for an extra treat. Store leftovers in an airtight container up to 2 days at room temperature, or refrigerate for up to a week.
Nutrition
- Serving Size: 1 mini cake
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Find it online: https://doughgirlbylea.com/peach-upside-down-mini-cakes/