Peach Upside Down Mini Cakes Recipe: A Sweet and Summery Treat

Photo byAngie Bright

Peach Upside Down Mini Cakes are a delightful way to celebrate the flavors of summer. These little cakes feature juicy, caramelized peach slices on top of a moist, buttery cake base, creating a delicious contrast of flavors and textures in every bite. Perfect for individual servings, they make a great dessert for summer gatherings, barbecues, or a cozy family treat. Topped with a dollop of whipped cream or a scoop of vanilla ice cream, these mini cakes will quickly become a favorite.

A Bite-Sized Twist on a Classic

Upside-down cakes have a nostalgic charm, and these mini versions are even better for serving. The ripe peaches, cooked with a buttery brown sugar topping, caramelize beautifully in the oven, creating a sweet and sticky layer that pairs perfectly with the tender cake. The addition of buttermilk in the cake batter ensures a soft and moist crumb, while vanilla extract adds a warm, fragrant note that enhances the overall flavor. Each cake is like a little bite of summer sunshine, making them a dessert that’s hard to resist.

Recipe: Peach Upside Down Mini Cakes 🍑

Ingredients:

• For the Topping:
• • 2 ripe peaches, pitted and sliced
  • 1/4 cup unsalted butter
  • 1/2 cup brown sugar
• For the Cake:
• • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
• Optional for Serving:
• • Whipped cream or vanilla ice cream

Instructions:

1. Prepare the Baking Dish:
   Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or mini cake pan thoroughly with non-stick spray or butter to ensure easy release.
2. Make the Topping:
   In a small saucepan over medium heat, melt the butter. Stir in the brown sugar until it dissolves and becomes bubbly. This process creates a rich caramel-like sauce. Remove from heat and carefully spoon the mixture into the bottom of each muffin cup, spreading it evenly. Arrange a few slices of peach on top of the brown sugar mixture in each cup, pressing them down slightly.
3. Prepare the Cake Batter:
   In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, combine the buttermilk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
4. Assemble the Cakes:
   Spoon the batter over the peach slices in each muffin cup, filling them about 2/3 full. The batter will rise as it bakes, creating a light and fluffy cake.
5. Bake:
   Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean. The tops should be golden brown.
6. Cool and Serve:
   Allow the mini cakes to cool in the pan for about 5 minutes. Carefully invert the muffin tin onto a serving platter to release the cakes, letting the caramelized peach topping shine on top. Serve the cakes warm, topped with whipped cream or a scoop of vanilla ice cream if desired.

A Summery Treat in Every Bite

These Peach Upside Down Mini Cakes are everything you love about summer desserts—sweet, fresh, and perfect for sharing. The caramelized peach topping pairs beautifully with the tender cake, creating a dessert that’s as stunning as it is delicious. They’re great for making ahead and serving warm or room temperature, making them a versatile addition to any gathering. So next time you have some ripe peaches on hand, give these mini cakes a try—you won’t be disappointed!

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