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
- 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.
- 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.
- Assemble the mini cakes: Spoon batter over peach slices in each mold, smoothing the top. Touch up with additional peach slices if desired.
- Bake the cakes in a preheated oven at 350°F (175°C) for 20-25 minutes or until a toothpick inserted comes out clean.
- 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.
- 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