Peach Upside-Down Mini Cakes
Deliciously moist mini cakes topped with sweet caramelized peaches, perfect for a summer dessert.
Ingredients
For the Cake
- 1 cup all-purpose flour Provides the base for our cakes.
- 1/2 cup granulated sugar Sweetens the batter perfectly.
- 1/2 teaspoon baking powder Ensures our cakes rise beautifully.
- 1/4 teaspoon baking soda Works in tandem with the baking powder for a fluffy texture.
- 1/4 teaspoon salt Enhances the flavors harmoniously.
- 1/2 cup unsalted butter, softened Adds richness and moisture to the cakes.
- 2 large eggs Binds the ingredients together.
- 1 teaspoon vanilla extract Infuses a warm flavor.
- 1/2 cup buttermilk Keeps the cakes tender and moist.
For the Topping
- 2 medium ripe peaches, sliced Provides sweetness and juiciness.
- 1/4 cup brown sugar Adds caramelized depth to the topping.
- 2 tablespoons unsalted butter Enhances the richness of the topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Melt the 2 tablespoons of butter in a small saucepan over medium heat.
- Stir in the 1/4 cup of brown sugar until dissolved, forming a caramel mixture.
- Pour the mixture into the bottom of a greased muffin tin.
- Arrange the sliced peaches atop the sugar mixture.
Batter Preparation
- In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter until fluffy.
- Add the eggs one at a time, mixing well after each, then add the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, and mix until just combined.
Baking
- Spoon the batter over the peach slices, filling each cup about 3/4 full.
- Bake for 25 minutes or until a toothpick comes out clean.
- Allow cakes to cool in the pan for 10 minutes before inverting onto a platter.
Serving
- Serve warm or at room temperature.
Notes
Common mistakes include overbaking and not greasing the muffin tin well. Consider using gluten-free flour or coconut sugar as substitutions.