Peach Upside Down Mini Cakes

Bursting with peaches in every bite, these super moist and tender peach upside down mini cakes will quickly become your favorite cake.

I’ve been working with boxes of peaches lately. So much so that I now even see them in my dreams. Delicious kind of dreams… 🙂 Luckily, my mom was here to help me with all this peachy business. (Thanks, mama!)

Besides filling my belly with as many fresh peaches as I can, I’m also dehydrating them and making peach leathers to enjoy throughout the winter. My husband and I are huge dried fruits fans. They make such an awesome healthy snacks. We know exactly what goes in them, which is precisely nothing but the fruits themselves. The only downside is that we can easily eat like 10 fruits in one sitting without even knowing it.

After a few days of peeling-pitting-slicing-drying routine, I wanted to use these juicy ripe peaches in my baking. These mini cakes are loaded with peaches. Every single bite bursts with juicy fruits and flavor. And you won’t even miss the frosting, as the mini cakes are topped with brown sugar glazed peach slices. Effortlessly beautiful presentation! Can it get any easier than this?!

Here is the step-by-step photo instruction for your viewing pleasure.

If you want to make it extra special, pair the cake with my homemade vanilla ice cream. It’s truly a match made in heaven!

Print Recipe

Did you make this recipe?
Leave a review » Submit a photo »

Peach Upside Down Mini Cakes

Bursting with peaches in every bite, these super moist and tender peach upside down mini cakes will quickly become your favorite cake.

Yield: 12

Ingredients:

• 1/3 cup, plus 1 tablespoon (90gr) unsalted butter, softened
• 6 teaspoons light brown sugar
• 3 peaches
• 1 ½ cups (190gr) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2/3 cup (130gr) sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• ½ cup (120ml) buttermilk

Directions:

1. Preheat the oven to 350°F (177° C). Grease the muffin pan.
2. Divide 1 tablespoon of butter equally into 12 muffin cups. Sprinkle ½ teaspoon of brown sugar into each muffin cup.
3. Slice 1-2 peaches into thin slices. Put about 3 slices into the bottom of each muffin pan. Cut the remaining peaches into small cubes. Set aside.
4. In a small bowl, whisk together flour, baking powder, baking soda and salt.
5. In a mixing bowl with paddle attachment, beat the remaining 1/3 cup of butter and sugar together until creamy. Add the egg and vanilla extract and beat for another 2-3 minutes, or until well combined.
6. Add half of the flour mixture into the batter, beat for 1 minute. Stir in the buttermilk and beat for another minute. Add the remaining flour mixture and beat just until combined.
7. Fold in the cubed peaches. Divide into the muffin pans. Bake for 25-30 minutes, or until inserted toothpick comes out clean.
8. Cool the cakes in the pan for 5 minutes. Place the wire rack over the muffin pan and carefully turn the pan upside down to remove the cakes. Cool completely before serving.

All images and text ©Shinee D. for Sweet & Savory by Shinee

All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!