Peach Upside Down Mini Cakes
These super moist and tender peach upside down mini cakes are bursting with peaches in every bite. Easy to make, this recipe is a keeper for that indulgent peach season!
I originally shared this recipe back in August 2014. I took new photos to update this recipe and bring it up front, because this recipe is a winner!
Every summer I buy a few boxes of juicy peaches. Why so many? Because we love dehydrating peach slices to snack on throughout winter (ok, more like fall!). It’s a lot of work, blanching, removing skins, slicing and dehydrating for many hours, dried peaches are a labor of love! But they sure worth it.
Of course, we enjoy them fresh as much as possible, and use them in iced tea and in baking.
Today, I’m sharing these mini cakes loaded with juicy peaches. Every single bite bursts with juicy fruits, thanks to overload of peach cubes in the batter. And you won’t even miss the frosting, as these mini cakes are topped with brown sugar glazed peach slices. Effortlessly beautiful presentation! You agree?
Here is the step-by-step photo instruction for your viewing pleasure.
Make sure to whip the butter/sugar/egg mixture really well, which means the mixture should be super fluffy and white.
Once you incorporate the dry ingredients, add the peaches and give it a quick mix.
I love using my large cookie scoop for filling the cupcake pans. It’s mess-free and yields uniform cakes.
For an extra special treat, serve the cakes with vanilla ice cream. It’s quite a treat!!
Peach Upside Down Mini Cakes
These super moist and tender peach upside down mini cakes are bursting with peaches in every bite. Easy to make, this recipe is a keeper for that indulgent peach season!
Yield: 12 mini cakes
Prep Time:15min
Cook Time:25-30min
Total Time:40-45min
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:
- Preheat the oven to 350°F (177° C). Spray muffin pan with non-stick cooking spray.
- Divide 1 tablespoon of butter equally into 12 muffin cups. Sprinkle ½ teaspoon of brown sugar into each muffin cup.
- 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. You should get about 1 cup of cubed peaches. Set aside.
- To make the batter, in a small bowl, whisk together flour, baking powder, baking soda and salt.
- In a mixing bowl with paddle attachment, beat the remaining 1/3 cup of butter and sugar together until creamy.
- Add egg and vanilla extract and beat for another 2-3 minutes, or until well combined. The mixture should be fluffy and white.
- 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.
- Fold in the cubed peaches.
- Divide the batter into 12 muffin pan cups. I like to use this large cookie scoop.
- Bake for 25-30 minutes, or until inserted toothpick comes out clean.
- 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.
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My 16 year old just made these with some of our fresh peaches and O-MY-LANTA they are delicious! Thank you for sharing this recipe!
So awesome. Glad you all enjoyed the cakes. Thank you for your feedback, Heather!
Good recipe! It took 30 min of prep time not 15 though. Will make again 😀
Thank you for your feedback, Angela. Glad you enjoyed the cakes.
I made this recipe exactly the way it is written. I did cut out about 25% of the sugar as a preference. I did d make these with sweet , delicious, ripe peaches. I did run a butter knife gently around the sides when it came out of the oven. They came out nicely. I wonder if the other readers remembered to spray with spam before starting all around the tin.The recipe is gorgeous. They are incredible heated. Will make again.
So happy your cakes came out beautiful, Jeanne. I also wondered if people remembered to spray the muffin cups. Thank you for your feedback. It’s so helpful!
Great recipe. I cut the sugar to 1/3 cup, used nectarines instead of peaches, 1 c flour and 1/2 c almond flour. I also used a non stick spray on my muffin tins. No difficulty turning them out because I very carefully ran a small spatula around each cake upon removing from the oven. I only let them cool about 3 minutes before turning them out. Absolutely delicious!
Mmm, I bet almond flour was a great addition!!! Thank you for sharing your modifications and your feedback, Liz!
I would almost call these a Pinterest Fail but, they taste really good. When I turned them out it was a MESS. I sprayed the pan but the cake cooked over the edges and that part stuck. The peaches also all slid off the top. As I said, though, they taste great!!
Mine didn’t come out looking so pretty but they sure are delicious. I used almond milk instead of buttermilk but otherwise followed the instructions exactly as written. Great flavour and not too sweet. I will definitely make these again!
Hi. Well, I’m so glad you enjoyed the taste of these cakes. Thank you for your feedback.
Do you think this would work in a bundt pan?
Hi, Toni. I haven’t tried this recipe in bundt pan, so I can’t give a good advice on this. Sorry.
Love This Recipe! I used yellow boxed cake mix and 3 fresh peaches instead! My boyfriend loved it! It wasn’t too sweet either…
So happy to hear you all enjoyed it. Thank you for your feedback, Michele!
It was delicious, and not too sweet. Used three peaches I had leftover it turned out perfectly! Everyone raved about it…
Awesome. Thank you for your feedback, Michele!!
Hi!
Just wondering if one can use a different type of fruit like pineapple or apples.
Thank you for sharing!
Hi, Nina. I didn’t try this recipe with different fruit. But I think pineapple would work great!
I made these today & they came out great
I used silicone muffin inserts & turned each one out separately. That worked perfectly
My only question is should the uneaten ones be stored in fridge?
Thank you
Hi, Donna. Sorry for my delayed response. Yes, I’d store these mini cakes in the fridge.
This recipe is lovely. They were delicious. But they were really stuck at the bottom and broke in half. Any tips? 🙁 (they were cooked enough, just sticking to the bottom I think)
Hi, Carla. So glad you enjoyed the cake. Thank you for your feedback. I never had to, but if your cakes are sticking, maybe try spraying the muffin tins with a cooking spray?
Can this be made in a round cake pan?
Yes, you can, Judy. I personally didn’t try it yet, but I’ve gotten feedback from those who tried in one pan.
Your print recipe did not work for me.
Could you give a little more detail, Jolene? What happens when you click on print button? And what device are you on?
Can this recipe be made into a cake rather then individual mini cakes?
Hi, Louise. Yes, someone had made this recipe into a square cake and it turned out beautiful. I personally haven’t tried it though.
These had a really good taste and I made exactly as per recipe. I used the disposable muffin tins and I don’t have a ‘large’ cookie scoop (only a small or med size). Since I am a detailed person, apx how large is your large scoop? I think I overfilled the cups yet I still had way more batter, enough to make 16 cakes. I baked the full time and pulled a clean pick but still had a small taste of uncooked batter. Still, yum! I topped with whipped cream. Thank you for such a delicious recipe as written.Next time I will use almond extract. Also, I will do the first layer of sliced peaches, top with batter then do a second layer of peaches and follow up with the batter. I thought the diced peaches in the batter seemed to disappear, (perhaps I cut into too small a dice). I will also sprinkle with Demerara Sugar and use my Brulee torch to crystalize it on top. A measure for the amount of your large scoop (3 tablespoons or 1/4 cup?) would be helpful as would the size of dice. From the photo, the dice looks like 1/4 inch?
Hi, BootzB! First, thank you so much for your feedback. SO glad you enjoyed the cakes. I thought I’m the detailed person, but you win! I cut the peaches for the batter into pretty small pieces (and you’re right, about 1/4-inch), the idea is to have those peaches “melt” into the batter infusing with flavor and keeping it moist. As for the large cookies scoop, according to the product description, it holds 3 tablespoons. Hope this helps. Thanks again for sharing your thoughts and feedback!
Oh, thank you, Shinee, for responding! As part of the 16 cakes I mentioned above, I used Swerve, brown sugar substitute for the topping. My BIL is a diabetic so I wanted to offer him a ‘reduced sugar’ option, it was as delicious as the ‘full sugar version! Also, I just bought more peaches so I am going to try my ‘sliced peaches in the batter’ version… Your recipe as written (and my result) was a big hit with those who were in attendance at our July 4th celebrations! Thanks again for the awesome recipe and your indulgence with ‘my need to know’ (it wears me out, sometimes) LoL.
The tops of mine didn’t come out with the rest, I made sure they were done all the way. Toothpick came out clean. But definitely not as pretty as yours. Any suggestions?
I use this, makes removing a baked cake easy peasy! (Especially a Bundt Cake)
Magic Bake Release:
1/2 cup (62 g) all-purpose flour
1/2 cup (85 g) shortening
1/2 cup (118 ml) vegetable or canola oil
Use a mixer to blend together.
Use a pastry brush to prep your pans with a layer.
Sub unsweetened cocoa powder if making an unfrosted chocolate cake.
Keep on hand in Fridge.
Keep the ingredient amounts equal if making a larger or smaller batch.
This is the most flavorful, tender and yummy peach cake I have ever made. Thank you. I would like to try the recipe in a larger cake. I think the chopped peaches take it over the top. Have you made this as a standard cake?
Hi, Helen. So happy you love the recipe. I just saw your GRANDE version of this cake, and it looks amazing. Thank you for your feedback and sharing the photo!!
Can’t wait to make these later todsy! my ? Is divide 1. Tblsp of butter into 12 muffin cups? really ?
Hi, Bea. Yeah, really. I know, it’s meticulous, but promise it’s not that bad. Hope you’ll love these mini cakes as much as we do.
HOLLY PEACHES! These were so good. I am still fairly new at baking, my upside down peach part got stuck on the bottom. But I hope it will get better as I keep practicing. Worth the pounds.
I made these and they are beautiful! Haven’t tasted them they are cooling. I did put a dash of cinnamon on them . Followed recipe and they turned out beautiful!
Can you use frozen peach slices?
Hi, Barb. I haven’t tried frozen peaches, and I’m afraid it’ll be too watery.
Do you know what the conversions would be to make this keto?
Hi, Angela. Unfortunately, I’m not familiar with keto diet.
Looks so yummy I got to make it for the 4th of July!
Let me know how they turn out, if you try it. Thanks, Penny!
Did you use mini muffin tin or cupcake tins for these
Look great
Hi, Polly. I used regular muffin pans.
I love this recipe! Followed it exactly, except subbed in gluten free flour, and they came out great. Family loved them. Definitely a keeper! Thanks.
Does 1. Tablespoon divide into 12 cups?
These look amazing! Do you think they will freeze well?
Hi, Devora. I haven’t tried freezing these cakes (they disappear so QUICK!), but I’m sure you can freeze them.
These sound wonderful! Do you slice the peaches or leave the skin on?
Hi, Martha. I slice the peaches with skin-on.
Thanks for getting back to me
Looking forward to making these.
Can u use almond or coconut flour iinstead of wheat flour. Also, I only use coconut oil in baking-do u think that would be a problem. The recipe looks really good.
Hi, Carol. I’m afraid this recipe isn’t going to work with coconut oil. Creaming butter with sugar is essential for moist and tender cake crumbs. And I’ve never tried this recipe with almond or coconut flour.
I’m making these for my daughter’s wedding reception. Can these be made a couple of weeks ahead of time and frozen? I thought I read somewhere they could.
Hi, Belinda. Honestly, I’ve never tried freezing these peach upside down mini cakes. But I read that pineapple upside down cake freezes well, so I would think these would be the same.
That was my thinking also. I’ll try it and let you know!
Did you use the standard size muffin tin or the larger size? Thanks in advance…
Hi, Rosanna. This recipe is for standard size muffin pan.
Absolutely terrible. Followed the recipe perfectly and ended up with an absolute mess. Of my kitchen and of my desserts! My first Mother’s Day and I am sitting on my kitchen floor in tears with unservable deserts and flour all over myself
Oh, I’m so sorry, Brittany. Not sure what was the problem, and I can’t advise about how to fix it.
No recipe should cause you to end up on the floor covered with flour. Since you mentioned that it’s your first Mother’s Day, maybe you were a little distracted or overwhelmed. I’ve never replied to a comment but yours seemed especially painful. I’ve been a cook my entire life and have done everything from cookbooks to being a member of a gourmet club…but have only seriously baked for the past couple of years. I wish I had started when my children were small. It’s wonderful therapy. I now have mobility issues and with a large kitchen, have found that having everything that I need together before I begin a recipe makes preparation go smoothly with no mistakes. You could also start with a cake mix and simplify it. It looks like a good, balanced recipy so I’m going to try it now, myself.
I’m wondering if these would freeze and thaw well?
Unfortunately, I didn’t try freezing these cakes. Every time I plan on freezing to test it, they disappear. 🙂
the is yummy! thanks for sharing!
So glad you liked it, Terry. Thank you for your feedback!
Canyou post a gluten free version?
Hi, Aarthi. Unfortunately, I’m not an expert in gluten-free baking.
I subbed the same amount of gluten free flour and they came out great!
I do not have a countertop mixer therefor no paddle attachment, any instructions for a standard handheld Kitchen Aid mixer?
Hi, Nancy. The regular beaters would work.
Have you tried this recipe with another fruit? I am not a fan of peaches but I love the recipe and would love to make it with.
Hi, Maria. No, I haven’t tried it with different fruit.
Can I use canned peaches?
Hi, Laura. I haven’t tested this recipe with canned peaches, so I can’t advise on that.
Delicious! Everyone loved them. I have some plums from our veggie/fruit box delivery so I’m going to try with those tonight. I’ll keep you posted.
So glad you all loved them, Julie! I appreciate your feedback. Hope the plum version turns out good as well. 😉
With the peach season over here in Australia, could you use apples or tin fruit?
Hi, Jackie. I didn’t try this recipe with apples, but I don’t see why it wouldn’t work.
Making this right now. Perfectly sized for two senior people. thank you for the recipe
Carole, hope you enjoyed these mini cakes! I just made them earlier this week, and it was gone within a day. Thank you for trying!
These would be great for brunch or dessert! And I love that they’re mini cakes!
Absolutely! Thanks, Eden!
Hi there,
These look lovely and yummy! Is there a substitute for buttermilk?
Dalila
Hi, Dalila! You can make a homemade buttermilk by stirring in 1/2 tablespoon of lemon juice in 1/2 cup milk. Let it sit for 5 minutes and you’ll get DIY buttermilk. Hope this helps. Thanks!
I doubt this helps her, as she’s looking for a *substitute*. Not a recipe.
The substitute is milk and lemon juice, mixed.
I’ve been anticipating peach season for months now! These will be made often this summer! Saving and sharing oxox
Thank you, Gwen! I love peaches!
I love making fruit leather, but don;t think I have ever tried peach – sounds great as do these little cakes – and I would definitely include a big scoop of vanilla
Peach fruit leathers are so good. They didn’t even last till winter! 🙂