A close-up of three mini cakes with golden-brown crusts topped with glossy caramelized peach slices arranged in a circular pattern. The cakes are presented on a rustic wooden plate, with vibrant peach slices and a drizzle of caramel sauce visible. The background is softly blurred, highlighting the moist texture and enticing appearance of the individual mini desserts.

Sweet & Easy Peach Upside-Down Mini Cakes

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Sweet & Easy Peach Upside-Down Mini Cakes 🍑✨🧁

1. Introduction

If you’re searching for a delightful family-favorite dessert that combines juicy, ripe peaches with a tender cake, look no further than these Peach Upside-Down Mini Cakes. This irresistible peach cake recipe offers a perfect balance of sweetness and tartness, making it an ideal treat for summer gatherings, casual dinners, or special celebrations. With simple ingredients and easy-to-follow steps, you’ll have these mini cakes ready to impress in no time. Discover the secrets to a moist, flavorful dessert that will leave everyone asking for seconds.

2. Ingredients for Peach Upside-Down Mini Cakes

  • 1 cup fresh peach slices (or canned peaches if in a pinch)
  • 2/3 cup brown sugar
  • 4 tablespoons unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk or milk

For a charming presentation, use a mini muffin tin or a silicone mini cake mold. You can also explore how to prepare a crowd-pleasing peach salad or baked salmon with peaches for additional peach-inspired recipes.

3. Step-by-Step Instructions for Making Peach Upside-Down Mini Cakes

Prepare the Caramelized Peach Topping

Begin by melting 4 tablespoons of butter in a skillet over medium heat. Add 1/3 cup of brown sugar and stir until it dissolves. Spread the mixture evenly at the bottom of your mini cake molds or muffin tin. Arrange the peach slices on top of the caramel mixture, creating a beautiful, even layer. Set aside while you prepare the batter.

Make the Cake Batter

In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, beat the granulated sugar and eggs until light and fluffy. Add vanilla extract and gradually incorporate the buttermilk. Gently fold in the dry ingredients until just combined, being careful not to overmix.

Assemble the Mini Cakes

Pour the batter evenly over the peach slices in each mold Print

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A close-up of three mini cakes with golden-brown crusts topped with glossy caramelized peach slices arranged in a circular pattern. The cakes are presented on a rustic wooden plate, with vibrant peach slices and a drizzle of caramel sauce visible. The background is softly blurred, highlighting the moist texture and enticing appearance of the individual mini desserts.

Sweet & Easy Peach Upside-Down Mini Cakes

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Print Recipe

Delight in these irresistibly moist and flavorful Peach Upside-Down Mini Cakes, the perfect summer dessert that combines juicy ripe peaches with tender cake. Easy to make and visually stunning, these mini cakes are ideal for family gatherings, casual dinners, or special celebrations with a stunning caramelized peach topping. Quick, simple, and bursting with fruity goodness, this recipe guarantees a sweet finish to any meal.

  • Total Time: 40 minutes
  • Yield: 12 mini cakes 1x

Ingredients

Scale
  • 1 cup fresh peach slices (or canned peaches if in a pinch)
  • 2/3 cup brown sugar
  • 4 tablespoons unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk or milk

Instructions

  1. Prepare the caramelized peach topping: Melt butter in a skillet over medium heat. Add brown sugar and stir until dissolved. Spread evenly in mini cake molds or muffin tin. Arrange peach slices on top of caramel. Set aside.
  2. Make the cake batter: In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, beat sugar and eggs until light. Add vanilla and buttermilk, mix well. Fold in dry ingredients until just combined.
  3. Assemble the mini cakes: Spoon batter over peach slices in each mold, smoothing the top. Touch up with additional peach slices if desired.
  4. Bake the cakes in a preheated oven at 350°F (175°C) for 20-25 minutes or until a toothpick inserted comes out clean.
  5. Cool slightly, then invert the mini cakes onto plates to reveal the caramelized peaches on top. Serve warm or at room temperature for best flavor.

Notes

  • Use ripe peaches for the best flavor and sweetness.
  • Ensure the cakes are cooled slightly before flipping to prevent breaking.
  • This recipe works well with a mini muffin tin or silicone molds for easy removal.
  • You can substitute milk for buttermilk if needed, adding a splash of lemon juice or vinegar.
  • Author: Serena Miller
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 mini cake
  • Calories: 180 kcal Kcal
  • Sugar: 15 g
  • Sodium: 120 mg
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 40 mg

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