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
Scale
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.
