These charming mini peach upside-down cakes are perfect for a sweet treat! With tender cake and juicy peaches baked right on top, they are simply delightful.
You’ll want to make these for everyone! They’re quick to whip up, and a charming dessert to impress friends or family. Trust me, you’ll be the star baker in no time! 🍑
Key Ingredients & Substitutions
Peaches: Fresh peaches are the star here! If they’re not in season, use canned peaches (in juice or syrup) instead. Just make sure to drain and dry them well before using!
Butter: I prefer unsalted butter, as it allows me to control the salt. If you need a dairy-free option, coconut oil works well in this recipe.
Brown Sugar: This gives a nice caramel flavor. If you’re out, you can substitute with granulated sugar, although the taste will be slightly different.
Buttermilk: This makes the cake tender. If you don’t have buttermilk, mix regular milk with a little vinegar or lemon juice (1 tsp of acid per 1 cup of milk) and let it sit for 5 minutes before using.
How Do I Ensure My Cakes Come Out Perfectly Flipped?
Getting your mini cakes to flip over nicely can be tricky, but with the right technique, it’s simple. Here are some tips:
- **Cool slightly:** Let the cakes cool for about 10 minutes after baking. This helps to release them from the pan without falling apart.
- **Use a plate:** Place a plate over the muffin tin. This way, you can quickly flip it. Just watch out for steam!
- **Tap gently:** If they stick, you can gently tap the bottom of the muffin tin to help them release.
Enjoy making and sharing your mini peach upside-down cakes! They are sure to impress everyone!
Easy Mini Peach Upside Down Cakes
Ingredients You’ll Need:
For the Topping:
- 2-3 fresh peaches, sliced into 1/4-inch thick slices
- 1/3 cup unsalted butter, melted
- 2/3 cup brown sugar, packed
For the Cake:
- 1 1/4 cup all-purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
For Serving:
- Powdered sugar, for dusting (optional)
- Vanilla ice cream or whipped cream, for serving (optional)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes of prep time and 20-25 minutes to bake. After that, allow 10 minutes to cool before serving. In total, you’re looking at about 50 minutes from start to enjoying these yummy mini cakes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease a muffin tin with a little butter or line it with paper liners to ensure the cakes don’t stick.
2. Prepare the Peach Topping:
In each muffin cup, pour in the melted butter evenly. Then, sprinkle the brown sugar over the butter to create a sweet base for the peaches.
3. Layer the Peaches:
Take the sliced peaches and place one slice (or two if they’re small) directly over the sugar in each muffin cup. Press them down gently to make sure they stick.
4. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps everything combine evenly later on.
5. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar using a hand mixer or stand mixer. Keep mixing until it’s light and fluffy—it should look nice and creamy!
6. Add Eggs and Vanilla:
Next, add the eggs one at a time, mixing well after each addition. Then, pour in the vanilla extract and mix until combined.
7. Combine Wet and Dry Ingredients:
Now it’s time to combine the flour mixture with the butter mixture. Alternate adding the dry ingredients and buttermilk, starting and finishing with the dry mix. Stir until just combined, being careful not to over-mix.
8. Fill the Muffin Cups:
Spoon the cake batter over the peaches in each muffin cup, filling them about 2/3 full. This will leave room for the cakes to rise while baking!
9. Bake:
Put the muffin tin in the oven and bake for 20-25 minutes. To check if they’re done, use a toothpick—insert it into the center of a cake. If it comes out clean, they’re ready!
10. Cool and Invert:
Once baked, let the cakes cool in the pan for about 10 minutes. Then, carefully invert each cake onto a plate so that the peach side is up. Give them a gentle tap if necessary to release them.
11. Serve:
For the finishing touch, dust with powdered sugar if you like, and serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Enjoy your delightful mini peach upside-down cakes with that lovely caramelized peach topping and moist cake base! Everyone will love them! 🍑
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches in This Recipe?
Yes! Frozen peaches can be used, but make sure to thaw them first and drain any excess liquid. Pat them dry with a paper towel to prevent the cakes from becoming soggy.
Do I Need to Use Buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using!
How Should I Store Leftovers?
Store any leftover mini cakes in an airtight container at room temperature for up to 2 days. For longer storage, place them in the fridge for up to a week. Reheat in the microwave or enjoy them cold!
Can I Make These Ahead of Time?
Absolutely! You can prepare the batter in advance and refrigerate it. Just pour the batter over the prepared peaches right before you’re ready to bake. This way, they’ll be fresh and warm when you serve them!
