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Peach Upside Down Mini Cakes

These incredibly moist and tender Peach Upside-Down Mini Cakes are bursting with fresh, juicy peaches in every bite! Simple to make, this recipe is perfect for indulging in the best of peach season, and the individual portions make it great for sharing.

Ingredients:

For the Topping:

  • Non-stick cooking spray
  • 1 tablespoon (15g) unsalted butter, cold
  • 6 teaspoons (5g) light brown sugar

For the Cake Batter:

  • 3 fresh peaches (Note 1)
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2/3 cup (130g) granulated sugar
  • 1/3 cup (75g) unsalted butter, at room temperature
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup (120ml) buttermilk, at room temperature (Note 2)

Instructions:

  1. Preheat the Oven: Preheat your oven to 350°F (177°C) and spray a 12-cup muffin pan with non-stick cooking spray.
  2. Prepare the Topping: Cut the cold butter into 12 equal pieces. Place one piece of butter in each muffin cup and sprinkle ½ teaspoon of brown sugar into each cup.Slice 1-2 peaches into thin slices, and arrange about 3 slices in the bottom of each muffin cup.
  3. Make the Cake Batter: Dice the remaining peaches into small cubes (you should get about 1 cup of cubed peaches). Set aside.In a small bowl, whisk together the flour, baking powder, baking soda, and salt.In a mixing bowl fitted with the paddle attachment, beat the room-temperature butter and granulated sugar together until light and creamy (about 2 minutes).Add the egg and vanilla extract, then beat for an additional 2-3 minutes, or until the mixture is fluffy and well incorporated. (Note: If the mixture looks curdled after adding the egg, keep beating—it will become smooth and fluffy again.)
  4. Combine Dry and Wet Ingredients: Gradually add half of the flour mixture to the wet ingredients and beat on low speed for 1 minute.Mix in the buttermilk until just combined, then add the remaining flour mixture and beat briefly until no dry streaks remain. Be careful not to overmix.Gently fold in the cubed peaches until evenly distributed.
  5. Fill the Muffin Cups: Divide the batter evenly among the 12 muffin cups, using a large cookie scoop for easy portioning.
  6. Bake: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool and Serve: Let the cakes cool in the pan for 5 minutes. Run a butter knife around the edges to release them. Place a wire rack on top of the pan and carefully invert to remove the mini cakes.Serve the warm mini cakes with a scoop of vanilla ice cream for an extra special treat! Enjoy!