Peach Upside Down Cakes (Printable Recipe)
Mini cakes with soft sponge and caramelized peach topping ideal for gatherings and indulgent treats.
# Ingredients You'll Need:
→ Caramelized Peach Base
01 -
2 medium peaches, peeled and thinly sliced
02 -
3 tablespoons unsalted butter, melted
03 -
1/2 cup packed brown sugar
→ Cake Batter
04 -
1 1/4 cups all-purpose flour
05 -
1/2 teaspoon baking powder
06 -
1/4 teaspoon baking soda
07 -
1/4 teaspoon salt
08 -
1/2 cup unsalted butter, softened
09 -
3/4 cup granulated sugar
10 -
2 large eggs
11 -
1 teaspoon vanilla extract
12 -
1/2 cup buttermilk
# Steps to Follow:
01 -
Preheat oven to 350°F (175°C). Grease a standard 12-cup muffin tin with non-stick spray.
02 -
In a small bowl, combine melted butter and brown sugar. Spoon evenly into the bottom of each muffin cup.
03 -
Place several peach slices over the brown sugar mixture in each cup, slightly overlapping them.
04 -
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
05 -
In a separate bowl, beat softened butter and granulated sugar until light and fluffy.
06 -
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
07 -
Add dry ingredients in three parts, alternating with buttermilk, beginning and ending with flour mixture. Mix until just combined.
08 -
Spoon batter evenly over the peaches in each muffin cup, filling each about three-quarters full.
09 -
Bake for 20–25 minutes or until a toothpick inserted into the center of a cake comes out clean.
10 -
Allow cakes to cool in the pan for 5–10 minutes. Carefully invert onto a wire rack and let cool completely.
# Extra Tips:
01 -
Let cakes rest before inverting to prevent sticking and ensure clean peach release.
02 -
Use firm but ripe peaches for best slicing and caramelization results.
03 -
Serve warm with ice cream or at room temperature with a dusting of powdered sugar.