Peach Upside Down Cakes

The Peach Upside Down Mini Cakes are a delightful twist on the classic upside-down cake made even more charming in their miniature form. Each cake features a glossy caramelized peach topping that glistens like jewels paired with a soft buttery sponge that melts in your mouth. They are not only eye catching but also incredibly delicious making them a standout addition to any dessert table. Perfect for summer gatherings afternoon teas or an indulgent treat with coffee these mini cakes strike the perfect balance between rustic charm and refined presentation. They are simple enough for beginner bakers but offer a wow factor that will impress guests every time. Whether you are hosting or simply indulging at home these mini cakes deliver warmth nostalgia and a burst of peachy sweetness in every bite.

I first made these when I had a basket of peaches from the farmers market and needed a fast dessert for a brunch. They disappeared in minutes and I have been making them ever since.

Ingredients

• Medium peaches sliced: Fresh juicy peaches caramelize beautifully and add natural sweetness
• Unsalted butter melted: Forms the rich base of the caramel layer
• Brown sugar packed: Enhances the caramelization under the peach slices
• All purpose flour: Provides the soft crumb structure
• Baking powder and baking soda: Help the mini cakes rise evenly
• Salt: Balances the sweetness
• Unsalted butter softened: Adds rich flavor to the sponge
• Granulated sugar: Sweetens and aerates the batter
• Large eggs: Give structure and moisture
• Vanilla extract: Adds warm flavor depth
• Buttermilk: Ensures a tender texture and slight tang

Step-by-Step Instructions

Prep the Oven and Tin:

Preheat your oven to 350°F or 175°C. Grease a standard muffin tin with butter or spray to prevent sticking.

Create the Caramel Base:

In a small bowl mix the melted butter and brown sugar until combined. Spoon evenly into each muffin cup to form a sugary layer.

Arrange the Peach Slices:

Place 2 to 3 thin peach slices over the sugar mixture in each muffin cup pressing them lightly into the bottom.

Mix the Dry Ingredients:

In a medium bowl whisk together flour baking powder baking soda and salt to evenly distribute the leaveners.

Cream Butter and Sugar:

In another large bowl beat the softened butter with granulated sugar until light and fluffy. This should take about 2 to 3 minutes.

Incorporate Eggs and Vanilla:

Add the eggs one at a time beating well after each addition. Stir in the vanilla extract for flavor.

Combine with Dry Mix:

Add the flour mixture in three parts alternating with the buttermilk. Begin and end with the dry ingredients stirring just until combined.

Fill the Cups:

Spoon the batter over the peaches filling each cup about three quarters full to allow for rising.

Bake:

Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean and the tops are lightly golden.

Cool and Invert:

Let the mini cakes cool in the tin for 5 to 10 minutes. Then carefully invert them onto a wire rack so the peach side is up.

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Storage Tips

These mini cakes stay fresh for two days at room temperature in a sealed container. For longer storage refrigerate and reheat gently before serving. You can also freeze them wrapped individually and reheat in the oven.

Ingredient Substitutions

You can use nectarines or canned peaches if fresh ones are not available. For a dairy free version try plant based butter and almond milk mixed with lemon juice instead of buttermilk.

Serving Suggestions

Serve warm with vanilla ice cream or a dollop of whipped mascarpone. Add a sprinkle of powdered sugar or a drizzle of caramel for extra flair. They are also great with herbal tea or dessert wine.

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Cultural Context

Upside down cakes were once baked in cast iron skillets over open flames with fruit and sugar layered first. The peach version modernizes this vintage tradition into individual servings that are easy to bake and serve.

Frequently Asked Questions About Recipes

→ Can I use canned peaches instead of fresh?

Yes, canned peaches can be used when fresh peaches are unavailable. Just drain them well to avoid excess moisture in the cakes.

→ How do I prevent the cakes from sticking to the pan?

Use a non-stick spray or line the bottom of each muffin cup with a parchment circle. Let the cakes rest before inverting to help release the fruit cleanly.

→ Can these mini cakes be made ahead of time?

Yes, they can be baked in advance and stored in an airtight container for up to 2 days. Warm them slightly before serving for best texture.

→ Can I freeze Peach Upside Down Mini Cakes?

Absolutely. Wrap them individually in plastic, store in a freezer-safe bag, and freeze for up to 1 month. Thaw and reheat gently before serving.

→ What can I serve with these cakes?

They pair beautifully with whipped cream, vanilla ice cream, or a drizzle of caramel sauce. A sprig of mint or thyme adds elegance.

→ Are there variations to this dessert?

You can customize the flavor by adding cinnamon, citrus zest, or chopped nuts. You can also try white peaches or nectarines for a twist.