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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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 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.
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! 🙂