These cute mini cakes are a fun twist on the classic upside-down dessert! Sweet peach slices sit on a fluffy cake base, making each bite a tasty treat. Yum!
Making these is a breeze! I love watching the peeks of golden peach as they bake. They’re perfect for sharing, or just keeping them all for yourself… no judgment here! 😄
Key Ingredients & Substitutions
Peaches: Fresh ripe peaches are ideal, but if they’re out of season, you can use canned peaches in juice or syrup. Just make sure to drain them well before using!
Butter: Unsalted butter is used for flavor control, but you can substitute with margarine or coconut oil if you need a dairy-free option.
Brown Sugar: Light brown sugar adds a nice caramel flavor. If you don’t have it, you can replace it with granulated sugar, but the taste will be less rich.
Buttermilk: This adds moisture and tanginess. If you don’t have buttermilk, you can make a substitute by mixing regular milk with a splash of vinegar or lemon juice and letting it sit for a few minutes.
How Do You Achieve the Perfect Cake Texture?
The key to a lovely texture in these mini cakes is to not overmix the batter. When you combine the wet and dry ingredients, mix just until you see no flour. Overmixing can lead to tough cakes.
- Start with room temperature ingredients for better blending.
- Always alternate adding dry ingredients and buttermilk. It keeps the batter smooth.
- Fill your muffin cups around two-thirds full to allow room for rising without overflowing.
Easy Peach Upside Down Mini Cakes
Ingredients You’ll Need:
- 2 large ripe peaches, sliced into 1/4 inch thick rounds
- 1/4 cup unsalted butter (divided: 3 tablespoons + 1 tablespoon)
- 1/2 cup packed brown sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- Powdered sugar, for dusting (optional)
- Vanilla ice cream (optional, for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake. Allow for an additional 10 minutes to cool before serving. In total, you’ll spend less than an hour making these delightful mini cakes!
Step-by-Step Instructions:
1. Preheat and Prepare Your Muffin Tin:
Start by preheating your oven to 350°F (175°C). Grab a muffin tin and lightly grease it with cooking spray or line it with paper liners to make it easier to remove the cakes later.
2. Make the Peach Base:
Melt 3 tablespoons of butter in a small bowl. Mix it with the brown sugar until fully combined. Spoon about a tablespoon of this mixture into the bottom of each muffin cup, creating a sweet layer. Then, carefully arrange peach slices on top of the sugar-butter mixture, covering as much space as possible in a single layer.
3. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps ensure the ingredients are evenly distributed throughout the batter.
4. Cream the Butter and Sugar:
In a large bowl, beat the remaining 1 tablespoon of butter with granulated sugar using a mixer until the mixture turns pale and fluffy. This process adds air to the batter, which helps create a light texture.
5. Add the Wet Ingredients:
Incorporate the egg and vanilla extract into the butter-sugar mixture, mixing until fully combined.
6. Combine Dry and Wet Ingredients:
Now, alternate adding the flour mixture and buttermilk to the wet ingredients. Start and end with the flour mixture, mixing just until everything is combined. Be careful not to overmix—this will keep your cakes tender and fluffy.
7. Fill the Muffin Cups:
Spoon the batter gently over the peach slices in the muffin cups, filling each about two-thirds full. This gives them room to rise without spilling over.
8. Bake and Cool:
Pop your muffin tin into the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center of a cake comes out clean. Let the cakes cool in the pan for about 10 minutes.
9. Invert and Serve:
After cooling, carefully invert each mini cake onto a plate. The peach slices will now be on top, creating a beautiful presentation. Dust with powdered sugar if desired and serve warm, perhaps with a scoop of vanilla ice cream!
Enjoy your moist, fruity peach upside down mini cakes! They’re sure to be a hit!
FAQ for Easy Peach Upside Down Mini Cakes
Can I Substitute the Peaches with Other Fruits?
Absolutely! This recipe works well with other fruits like pineapples, cherries, or nectarines. Just adjust the slicing size to ensure even cooking and layering in the muffin cups.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To refresh, simply reheat in the microwave for 10-15 seconds or in a warm oven until heated through.
Can I Use a Different Sweetener?
Yes, you can use coconut sugar or maple syrup as alternatives for brown sugar, but keep in mind that they can alter the flavor and moisture content slightly. Adjust accordingly to achieve the desired sweetness!
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk on hand, mix 1/2 cup of regular milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes until it thickens slightly; then, it’s ready to use!
