If you are craving a delightful and charming dessert that bursts with summery sweetness, the Peach Upside-Down Mini Cakes Recipe is an absolute must-try. These tender, individual cakes feature caramelized peach slices nestled beneath a moist and fluffy cake, making every bite a heavenly balance of fruit, buttery richness, and just the right touch of caramelized sugar. The mini size makes them perfect for sharing, or indulging all by yourself, and trust me, once you try these, they’ll become an instant favorite in your dessert rotation.
Ingredients You’ll Need
This Peach Upside-Down Mini Cakes Recipe relies on simple yet essential ingredients that combine to create a comforting texture, vibrant color, and rich flavor. Each component plays a crucial role, from the golden caramel topping to the tender crumb of the cake.
- Unsalted butter: Both melted and softened forms bring buttery richness and moisture.
- Brown sugar: Adds a deep molasses sweetness that caramelizes beautifully under the peaches.
- Peaches: Ripe and thinly sliced, they provide juicy freshness and gorgeous color.
- Granulated sugar: Works with butter to create a light, fluffy cake base.
- Eggs: Give structure and help keep the cake tender.
- Vanilla extract: Enhances the flavor with a warm, inviting aroma.
- All-purpose flour: The foundation of the cake’s crumb.
- Baking powder: A leavening agent to bring lightness.
- Salt: Balances sweetness and intensifies flavors.
- Milk: Hydrates the dry ingredients and adds tenderness.
- Sour cream or plain yogurt: Adds moisture and a subtle tang that brightens the cake.
How to Make Peach Upside-Down Mini Cakes Recipe
Step 1: Prepare the Topping
Start by preheating your oven to 350°F and greasing a 12-cup muffin tin or 6 jumbo muffin cups to prevent sticking. In a small bowl, mix together the melted butter and brown sugar until combined. Spoon about a teaspoon of this mixture into the bottom of each muffin cup. This caramel layer is the secret to the irresistible golden crust on the mini cakes.
Step 2: Add the Peaches
Arrange 2 to 3 thin slices of ripe peach over the butter and sugar in each cup. Whether peeled or unpeeled, these peach slices will soften and caramelize, creating a luscious fruity layer that sings when you flip the cakes out of the tin later.
Step 3: Make the Cake Batter
In a medium bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture looks light and fluffy — this is key for that tender crumb. Add the eggs one at a time, beating well after each addition to fully incorporate them. Stir in the vanilla extract for that lovely depth of flavor.
Step 4: Combine Dry and Wet Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture in two batches, alternating with the milk and sour cream. Stir just until everything is combined—overmixing can toughen the cake, so be gentle!
Step 5: Fill the Muffin Cups
Spoon the batter over the peach slices, filling each muffin cup about two-thirds full. This gives room for the cakes to rise while keeping the peaches near the top once baked.
Step 6: Bake and Cool
Bake your mini cakes for 18 to 22 minutes until a toothpick inserted in the center emerges clean. When they’re done, let the cakes cool in the pan for 5 to 10 minutes to set before carefully inverting them onto a wire rack or tray. A gentle tap will release these gorgeous, fruit-topped mini cakes, showcasing that beautiful peach layer.
How to Serve Peach Upside-Down Mini Cakes Recipe
Garnishes
These mini cakes are delightful on their own, but a dollop of freshly whipped cream or a drizzle of honey can elevate them to pure decadence. For a touch of elegance, sprinkle a few toasted almond slices or a pinch of cinnamon on top, bringing warmth and texture with each bite.
Side Dishes
Serve these mini cakes alongside a scoop of vanilla ice cream or a light, creamy custard for a classic pairing. If you want to make it a brunch treat, pair with a fresh fruit salad or a tangy yogurt parfait to balance the sweetness perfectly.
Creative Ways to Present
For a fun twist, serve the Peach Upside-Down Mini Cakes Recipe on petite dessert plates stacked with edible flowers or fresh mint leaves for a pop of color. You can also arrange them on a tiered cake stand to create an inviting centerpiece that’s perfect for parties or cozy gatherings.
Make Ahead and Storage
Storing Leftovers
Wrap leftover mini cakes tightly in plastic wrap or store in an airtight container. They will keep fresh at room temperature for up to two days, or in the refrigerator for about 4 days without drying out.
Freezing
If you’d like to save them for later, these mini cakes freeze beautifully. Place them in a freezer-safe container separated by parchment paper to prevent sticking. They will keep well for up to 2 months; just thaw at room temperature before serving.
Reheating
To warm the cakes, pop them in a preheated oven at 300°F for about 10 minutes. You can also microwave them for 15 to 20 seconds, but be careful not to overheat as that can affect the texture.
FAQs
Can I use canned or frozen peaches in the Peach Upside-Down Mini Cakes Recipe?
Absolutely! Just make sure to drain and pat them dry to avoid excess moisture, which might affect the caramelization and texture of the topping.
What can I use instead of sour cream?
Plain yogurt is a perfect substitute in this recipe, adding the same tangy moisture. If needed, buttermilk also works well but might slightly change the texture.
How ripe should the peaches be?
Choose ripe but firm peaches. Overly soft peaches may become mushy during baking, while underripe ones won’t caramelize well or bring enough sweetness to the cake.
Can I make these mini cakes gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking mix designed for cakes, ensuring you keep the same volume for the best results.
Is it possible to make larger cakes instead of mini ones?
Definitely. You can use jumbo muffin tins or even a small cake pan, but adjust baking time accordingly, checking often with a toothpick to avoid overbaking.
Final Thoughts
Sharing this Peach Upside-Down Mini Cakes Recipe feels like passing along a little love wrapped in a golden-brown, fruity treat. It’s a dessert that’s as charming as it is delicious, perfect for any occasion where you want to impress without stress. Once you taste that melt-in-your-mouth texture combined with juicy peaches and caramel sweetness, I promise you’ll keep these mini cakes in your recipe rotation for all your sunny celebrations and cozy afternoons alike!
Print
Peach Upside-Down Mini Cakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 mini cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these charming Peach Upside-Down Mini Cakes, featuring juicy peach slices caramelized under a buttery brown sugar topping, nestled atop a moist and tender cake batter. Perfect for summer gatherings or a sweet treat any time of year, these individual-sized cakes offer a delightful balance of fruit sweetness and rich cake texture, baked to golden perfection in a muffin tin.
Ingredients
For the Topping:
- 2 tablespoons unsalted butter, melted
- 1/4 cup brown sugar
- 1–2 ripe peaches, thinly sliced (peeled or unpeeled)
For the Cake Batter:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 1/4 cup sour cream or plain yogurt
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin or 6 jumbo muffin cups to prevent sticking.
- Make Topping: In a small bowl, combine melted butter and brown sugar. Spoon about 1 teaspoon of this mixture into the bottom of each muffin cup, then arrange 2 to 3 thin peach slices over the sugar mixture in each cup, creating an attractive layer.
- Cream Butter and Sugars: In a medium mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, ensuring a well-aerated batter.
- Add Eggs and Vanilla: Beat in the eggs one at a time, thoroughly incorporating each before adding the next, then stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Mix Batter: Alternately add the dry ingredients and the milk plus sour cream to the wet mixture in two parts, gently stirring just until combined to avoid overmixing and ensure a tender cake texture.
- Fill Muffin Cups: Spoon the batter over the peach slices in each muffin cup, filling about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool and Invert: Allow the cakes to cool in the pan for 5 to 10 minutes. Then carefully invert the tin onto a wire rack or tray and gently tap to release the mini cakes, revealing the caramelized peach topping.
- Serve: Enjoy warm or at room temperature, optionally accompanied by whipped cream or a drizzle of honey for extra indulgence.
Notes
- Canned or frozen peaches can be used as a substitute—be sure to drain and pat them dry to prevent sogginess.
- For added warmth and depth of flavor, consider adding a pinch of cinnamon or nutmeg to the cake batter.
