Mmm, peaches and cake—what could be better? These mini cakes are not only adorable but pack a punch of summer flavor. Perfect for picnics, parties, or just because you deserve a treat.
Why This Recipe Works
- Mini cakes mean everyone gets their own personal dessert, no sharing required.
- The caramelized peach topping adds a juicy, sweet layer that’s irresistible.
- Using muffin tins makes these cakes easy to bake and serve.
- The buttermilk in the batter ensures a moist, tender crumb.
- They’re as fun to make as they are to eat, with a wow factor when flipped.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 peaches, thinly sliced
- 1/4 cup brown sugar
- 2 tbsp unsalted butter, for topping
Equipment Needed
- Muffin tin
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Knife
- Cutting board
Instructions
Preheat and Prep
Start by preheating your oven to 350°F. Grease your muffin tin generously to ensure your mini cakes don’t stick. This is crucial for that perfect flip later.
Make the Topping
In a small saucepan, melt 2 tbsp of butter over medium heat. Stir in the brown sugar until dissolved. Spoon a teaspoon of this mixture into each muffin cup, then arrange peach slices on top. This creates that gorgeous caramelized topping.
Mix the Batter
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. In another bowl, mix the melted butter, buttermilk, eggs, and vanilla. Combine the wet and dry ingredients until just mixed. Overmixing leads to tough cakes, and nobody wants that.
Bake to Perfection
Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean. The tops should be golden and spring back when touched.
Flip and Serve
Let the cakes cool in the tin for 5 minutes, then carefully invert onto a serving plate. The peaches should now be on top, glistening and gorgeous. Serve warm for maximum deliciousness.
Tips and Tricks
For the best results, use ripe but firm peaches. They hold their shape better during baking. If your peaches are too ripe, they’ll turn to mush. Also, make sure your buttermilk is at room temperature to ensure a smooth batter. And don’t skip the step of letting the cakes cool slightly before flipping—this helps them set and prevents breaking.
Recipe Variations
- Try using nectarines or plums instead of peaches for a different flavor profile.
- Add a sprinkle of cinnamon or nutmeg to the batter for a warm spice note.
- For a boozy twist, soak the peach slices in bourbon before arranging them in the muffin tin.
- Top with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Make it gluten-free by substituting the all-purpose flour with your favorite gluten-free blend.
Frequently Asked Questions
Can I make these cakes ahead of time?
Absolutely! These mini cakes keep well for up to 2 days when stored in an airtight container. Just warm them slightly before serving to bring back that fresh-from-the-oven taste.
Can I use frozen peaches?
Yes, but thaw and drain them well first to avoid excess moisture in your cakes. This can make the batter too wet and affect the texture.
Why did my cakes stick to the pan?
This usually happens if the pan wasn’t greased enough or if the cakes were flipped too soon. Make sure to grease every nook and cranny of the muffin tin and let the cakes cool for at least 5 minutes before attempting to flip.
Summary
These peach upside down mini cakes are the perfect summer treat, combining juicy peaches with tender cake in a fun, individual portion. Easy to make and even easier to eat, they’re sure to be a hit at any gathering.