Go Back
- Ripe peaches: Choose peaches that are firm yet slightly soft. Look for a sweet aroma. The best peaches for baking are freestone varieties, which are easy to slice. Avoid bruised or overly soft peaches. Fresh peaches make the cake taste great and add natural sweetness. - Essential baking ingredients: You need some basics. These include unsalted butter, brown sugar, and all-purpose flour. Butter adds richness, while brown sugar gives the cake a nice caramel flavor. Flour helps the cake rise and hold its shape. - Optional toppings: Whipped cream adds a creamy touch. You can also sprinkle cinnamon for extra flavor. Both serve as perfect complements to the sweet peaches. You can get creative with toppings based on your taste. For the full recipe, check out the details provided earlier. Preheat your oven to 350°F (175°C). This step is crucial for even baking. While the oven heats, get your muffin tin ready. Grease the tin with a little butter. You can also use muffin liners if you prefer. This helps the cakes come out easily after baking. In a small bowl, mix the melted butter and brown sugar. Stir until they blend well. This mixture gives the cakes a sweet, gooey base. Distribute this mixture evenly in the muffin cups. Use about a tablespoon for each cup. In a medium bowl, whisk together the dry ingredients. This includes flour, granulated sugar, baking powder, baking soda, salt, and cinnamon. In another bowl, mix the wet ingredients. Combine buttermilk, egg, and vanilla extract. Stir until well mixed. Now, pour the wet mix into the dry mix. Stir gently to combine. It’s okay if you see a few lumps; don’t overmix. Now, it's time to layer. Place 2-3 slices of peach on top of the brown sugar mixture in each muffin cup. Then spoon the cake batter over the peaches. Fill each cup about 2/3 full. Bake in your preheated oven for 18-22 minutes. Check for doneness by inserting a toothpick in the center. If it comes out clean, they are ready. Once baked, remove the mini cakes from the oven. Let them cool in the tin for about 5 minutes. To invert the cakes, place a serving platter over the muffin tin. Carefully tap the tin to release the cakes. If any peach slices stick, gently use a small knife to help them out. Serve warm, and consider topping with whipped cream for a treat. For the best flavor, use ripe, juicy peaches. Good varieties include Freestone and Clingstone. Freestone peaches come off the pit easily. Clingstone peaches cling to the pit but are very sweet. Always choose peaches that feel heavy for their size. Check for a nice, sweet smell. To slice peaches, cut them in half around the pit. Twist the two halves apart. Remove the pit with your fingers or a knife. Slice the peach halves into thin wedges. One common mistake is overmixing the batter. Mixing too much can make your cakes tough. Mix just until the dry and wet ingredients blend. It’s okay if it’s a bit lumpy. Another mistake is not greasing the muffin tin. Make sure to grease it well or use liners. This helps avoid sticking and makes cleanup easy. You can add different flavors to your mini cakes. Try using almond extract instead of vanilla for a twist. For a spiced version, add nutmeg or more cinnamon. You can also mix in chocolate chips or nuts. For serving, try placing a mint leaf on top for color. A drizzle of honey can also bring out the sweetness. Enjoy these mini cakes warm or at room temperature. They are great for gatherings and parties. For the full recipe, check out the section above. {{image_2}} You can use other seasonal fruits in these mini cakes. Try using ripe nectarines, plums, or even fresh berries. Each fruit adds a unique taste and color. For a fun twist, mix in different fruits. Pair peaches with blueberries or raspberries for a burst of flavor. This mix creates a vibrant and tasty treat. To make these mini cakes gluten-free, swap all-purpose flour for a gluten-free blend. Many blends work well, so pick one you like. For a vegan version, replace the egg with a flaxseed or chia seed mixture. Just mix one tablespoon of seeds with three tablespoons of water. Let it sit until it thickens. Maintaining texture is key. Use non-dairy milk instead of buttermilk. You can also add a tablespoon of vinegar to regular plant-based milk. This trick makes it curdle and gives a similar taste. Enjoy these variations without losing the delightful taste of the original recipe. For the full recipe, check the ingredients and steps provided. To keep your Peach Upside Down Mini Cakes fresh, follow these steps: - Allow the mini cakes to cool completely before storing. - Place them in an airtight container. This keeps moisture in. - Store in the fridge for up to 3 days for the best taste. - For longer storage, freeze the cakes. Wrap each one in plastic wrap, then place them in a freezer bag. They can last up to 3 months. When it's time to enjoy your mini cakes again, here are some tips: - To reheat, place the mini cakes in the microwave for 10-15 seconds. - For a crispier texture, use an oven. Preheat it to 350°F (175°C) and warm the cakes for about 5-7 minutes. - Serve your mini cakes warm for a cozy treat. You can also enjoy them chilled. Both options taste great! For the full recipe, check out the details above. Yes, you can use canned peaches. Just make sure to drain them well. Canned peaches may be softer than fresh ones. This will change the texture slightly but will still taste great. Cut them into similar sizes as fresh peaches for even baking. Check the mini cakes after 18 minutes. Insert a toothpick into the center. If it comes out clean, the cakes are done. If it has batter on it, bake for 2 more minutes. Watch closely to avoid overbaking, as this can dry them out. You can add spices like nutmeg or ginger for extra flavor. Try adding nuts like pecans or walnuts for crunch. Swap peaches for other fruits, like blueberries or cherries. You can also explore different toppings, like a sprinkle of powdered sugar. Yes, you can prepare the batter and store it in the fridge. Just cover it tightly. Bake the mini cakes when you are ready to enjoy them. You can also bake them ahead and store them in an airtight container for a couple of days. Absolutely! Just double all the ingredients listed. Use two muffin tins or bake in batches. Keep an eye on the baking time, as it may change slightly. Doubling will let you share these tasty treats with more friends and family. You now have a great guide for making Peach Upside Down Mini Cakes. We covered everything from picking the best peaches to avoiding baking mistakes. You also learned cool ways to mix things up with flavors and fruits. Always remember to store leftovers properly and reheat for the best taste. Enjoy making these cakes for yourself and others. They’re sure to impress! Happy baking!

Peach Upside Down Mini Cakes

Indulge in these delightful Peach Upside Down Mini Cakes that are perfect for any occasion! With juicy peaches, a buttery brown sugar base, and a fluffy cake layer, these treats are sure to impress. Easy to make and wonderfully delicious, they make a great dessert or snack. Follow our simple recipe to create these mini cakes in no time. Click through now to explore the full recipe and satisfy your sweet cravings!
Print Recipe Pin Recipe

Ingredients
  

2 ripe peaches, sliced

1/4 cup unsalted butter, melted

1/2 cup brown sugar

1 cup all-purpose flour

1/2 cup granulated sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup buttermilk

1 large egg

1 tsp vanilla extract

1/2 tsp cinnamon

Whipped cream for serving (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with muffin liners.

    In a small bowl, combine the melted butter and brown sugar. Stir until mixed and then divide this mixture evenly among the muffin cups (about a tablespoon in each).

      On top of the brown sugar mixture, place 2-3 slices of peach in a circular pattern in each muffin cup.

        In a separate bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon until combined.

          In another bowl, mix the buttermilk, egg, and vanilla extract until well combined.

            Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix – it’s okay if there are a few lumps.

              Spoon the cake batter evenly into each muffin cup over the peach slices.

                Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean.

                  Once done, remove from the oven and let the cakes cool in the tin for about 5 minutes.

                    Carefully invert the muffin tin onto a serving platter and gently tap to release the cakes. If some peach slices stick, you can use a small knife to help them out.

                      Serve warm, optionally topped with a dollop of whipped cream.

                        Prep Time: 15 mins | Total Time: 40 mins | Servings: 12 mini cakes