Description
Super moist peach upside down mini cakes with fresh peaches baked into a tender buttery cake and topped with caramelized peach slices.
Ingredients
Scale
- Non-stick cooking spray
- 1 tablespoon unsalted butter
- 6 teaspoons light brown sugar
- 3 fresh peaches
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 1/3 cup unsalted butter, room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat oven to 350°F and spray a 12-cup muffin pan.
- Place a small piece of butter in each muffin cup and sprinkle with brown sugar.
- Arrange peach slices in each muffin cup.
- Dice remaining peaches and set aside.
- Whisk flour, baking powder, baking soda, and salt.
- Beat butter and sugar until fluffy.
- Add egg and vanilla and mix until light and creamy.
- Mix in half the dry ingredients.
- Add buttermilk and mix.
- Add remaining dry ingredients and mix just until combined.
- Fold in diced peaches.
- Divide batter among muffin cups.
- Bake for 25 to 30 minutes until a toothpick comes out clean.
- Cool for 5 minutes and invert onto a wire rack.
- Serve warm with vanilla ice cream.
Notes
- Peeling peaches is optional.
- Frozen peaches may be used but may not caramelize as well.
- Store leftovers refrigerated for up to 4 days.
- A 9-inch cake pan may be used; bake about 40 minutes.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 190
- Sugar: 16
- Sodium: 120
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 1
- Protein: 3
- Cholesterol: 30