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Mini Peach Upside Down Cakes Recipe

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4.4 from 12 reviews

  • Author: Leila
  • Total Time: 39 minutes
  • Yield: 12 mini cakes

Description

These Mini Peach Upside Down Cakes are a delightful and charming treat perfect for any occasion. Featuring tender peaches caramelized with butter and brown sugar at the bottom, these individual cakes are moist, fluffy, and bursting with warm cinnamon flavor. Easy to make in a muffin tin and served warm, they’re perfect topped with a scoop of ice cream or enjoyed on their own.

Ingredients

For the Topping

  • 2 tbsp unsalted butter, cold
  • 1/4 cup light brown sugar
  • 3 medium peaches (about 3 cups), sliced and diced

For the Batter

  • 1/3 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 1/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup milk

Instructions

  1. Prepare the muffin tin and topping: Preheat your oven to 350°F (175°C) and spray a 12-cup muffin tin with nonstick cooking spray. Divide the 2 tablespoons of cold butter and 1/4 cup light brown sugar evenly among the 12 muffin cups by cutting the butter into small cubes and placing them in each cup.
  2. Arrange peaches: Slice enough peaches to cover the bottom of each muffin tin cup, about 4 slices per cup, and place these over the butter and sugar mixture. Dice any leftover peaches and set aside for the batter.
  3. Cream butter and sugars: In a stand mixer fitted with the paddle attachment, cream together the softened 1/3 cup butter, 1/2 cup granulated sugar, and 1/4 cup light brown sugar for 3 minutes until the mixture becomes light and fluffy.
  4. Add egg and vanilla: Mix in the egg and vanilla extract until fully incorporated.
  5. Combine dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and cinnamon. Gradually add these dry ingredients to the wet mixture, alternating with milk, mixing just until combined.
  6. Fold in diced peaches: Gently fold the diced peaches into the batter by hand, taking care not to overmix to maintain a tender crumb.
  7. Fill muffin tin: Divide the batter evenly over the arranged peaches in the muffin tin cups.
  8. Bake: Bake in the preheated oven for 20-24 minutes, or until the cakes are golden brown and set in the center.
  9. Cool and invert: Let the cakes cool in the tin for 5 minutes, then carefully flip the tin onto a wire rack to release the mini cakes, allowing them to cool completely.
  10. Serve: Serve warm, optionally topped with a scoop of ice cream for an extra indulgent touch.

Notes

  • Use ripe but firm peaches to avoid overly mushy topping.
  • Make sure to spray the muffin tin well or use parchment liners to prevent sticking.
  • These cakes can be stored in an airtight container for up to 2 days or refrigerated for longer storage.
  • Reheat gently before serving to restore the buttery caramel texture on top.
  • For a boozy twist, add a teaspoon of bourbon or rum to the batter or topping mixture.
  • Prep Time: 15 minutes
  • Cook Time: 24 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbyleila.com/mini-peach-upside-down-cakes-recipe/