Description
Indulge in the delightful charm of Peach Upside Down Mini Cakes, where juicy peaches meet a moist, tender cake. These individual treats are not just visually appealing but also incredibly delicious, making them a perfect addition to any summer gathering or family dessert table. The sweet caramelization of the peaches on top adds a rich flavor that complements the light and fluffy cake beneath. Easy to prepare and portion-controlled, these mini cakes allow you to enjoy dessert guilt-free. Whether served warm with a scoop of vanilla ice cream or chilled with a dollop of coconut whipped cream, they are sure to impress your guests and become a seasonal favorite.
Ingredients
- Non-stick cooking spray
- Unsalted butter (cold and room temperature)
- Light brown sugar
- Fresh peaches
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Large egg
- Pure vanilla extract
- Buttermilk
Instructions
- Preheat your oven to 350°F (177°C) and spray a muffin pan with non-stick cooking spray.
- In a bowl, mix cold butter with brown sugar until combined. Slice peaches into wedges and arrange them in the bottom of each muffin cup, topping with the butter-sugar mixture.
- In another bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, cream granulated sugar and room-temperature butter until fluffy. Add egg and vanilla; mix well.
- Gradually combine dry ingredients with wet ingredients, alternating with buttermilk until just mixed.
- Fill each muffin cup three-quarters full with batter and bake for 25-30 minutes until golden brown.
- Cool in the pan for 10 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake (75g)
- Calories: 205
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg