Description
Indulge in these delightful Peach Upside Down Mini Cakes, where the sweetness of fresh peaches shines through every bite. Perfect for summer gatherings or a cozy night in, these moist mini cakes feature a luscious caramelized peach topping that is sure to impress. With their simple preparation and versatile serving options, they offer an irresistible treat for any occasion. Whether enjoyed on their own or paired with a scoop of vanilla ice cream, each mini cake brings a burst of fruity flavor that will leave your taste buds craving more.
Ingredients
Scale
- Non-stick cooking spray
- 1 tablespoon unsalted butter (cold)
- 6 teaspoons light brown sugar
- 3 fresh peaches
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2/3 cup granulated sugar
- 1/3 cup unsalted butter (at room temperature)
- 1 large egg (at room temperature)
- 1 teaspoon pure vanilla extract
- ½ cup buttermilk (at room temperature)
Instructions
- Preheat oven to 350°F (177°C) and grease a non-stick muffin pan.
- Slice fresh peaches and mix cold butter with brown sugar. Spoon into muffin cups and arrange peach slices on top.
- In a bowl, whisk flour, baking powder, baking soda, and salt; set aside.
- Cream granulated sugar and room temperature butter until fluffy; add egg and vanilla, mixing well.
- Gradually add dry ingredients alternately with buttermilk until just combined.
- Fill muffin cups two-thirds full with batter and bake for 25-30 minutes until golden brown.
- Cool in the pan for 10 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake (55g)
- Calories: 175
- Sugar: 12g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg