Description
These Peach Upside Down Mini Cakes are delightful individual-sized treats featuring a buttery brown sugar topping with tender peach slices, baked into a moist and fluffy vanilla peach cake. Perfect warm with vanilla ice cream, these cupcakes offer a fruity twist to classic upside down cakes.
Ingredients
Topping:
- Non-stick cooking spray
- 1 tablespoon (15 g) unsalted butter, cold
- 6 teaspoons (5 g) light brown sugar
Cake Batter:
- 3 fresh peaches
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2/3 cup (130 g) granulated sugar
- 1/3 cup (75 g) unsalted butter, at room temperature
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (120 ml) buttermilk, at room temperature
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (177°C). Spray a 12-cup muffin pan with non-stick cooking spray.
- Prepare the Topping: Cut 1 tablespoon of cold unsalted butter into 12 equal pieces. Place one piece in each muffin cup. Sprinkle ½ teaspoon of light brown sugar over the butter in each cup. Thinly slice 1-2 peaches and arrange about 3 slices at the bottom of each muffin cup on top of the brown sugar and butter.
- Cube Remaining Peaches: Cut the leftover peaches into small cubes, aiming for about 1 cup of cubed peaches. Set aside for later folding into the batter.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until combined.
- Cream Butter and Sugar: Using a mixer with a paddle attachment, beat the room temperature butter and granulated sugar together on medium speed until the mixture is fluffy and creamy, approximately 2 minutes.
- Add Egg and Vanilla: Add the egg and vanilla extract to the butter mixture and beat for 2-3 minutes until fully combined and the batter appears fluffy and white. Note that the batter may curdle initially but should smooth out with continued mixing.
- Incorporate Dry Ingredients: Add half of the dry flour mixture to the wet batter and beat on low speed for 1 minute.
- Add Buttermilk: Stir in the buttermilk and continue beating for another minute until combined.
- Add Remaining Flour: Add the remaining flour mixture and beat just until incorporated. Avoid overmixing to prevent tough cake texture.
- Fold in Peaches: Gently fold the cubed peaches into the batter until evenly distributed.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, using a large cookie scoop or spoon to ensure uniform portions.
- Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool and Remove: Let the cakes cool in the pan for 5 minutes. Run a butter knife around the edges to loosen them, then place a wire rack on top of the pan and carefully invert to release the mini cakes from the muffin cups.
- Serve: Serve the peach upside down mini cakes warm, optionally paired with a scoop of vanilla ice cream for extra indulgence.
Notes
- Use cold butter for the topping to make cutting it into small pieces easier.
- Ensure buttermilk and eggs are at room temperature for better batter consistency and rise.
- Do not overmix the batter to keep the cakes tender and light.
- The peach slices arranged on the bottom create the signature upside down look on top once inverted.
- These mini cakes are best served warm for optimum flavor and texture.
