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.
Nutrition Information
Yield: 12 mini cakes, Serving Size: 1 mini cake
- Amount Per Serving:
- Calories: 190 Calories
- Total Fat: 7.1g
- Cholesterol: 32.7mg
- Sodium: 120.2mg
- Carbohydrates: 29.6g
- Sugar: 16.8g
- Protein: 2.9g
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Excellent. I did not have buttermilk but followed a simple plan to make with milk and lemon juice. I used muffin paper cups and they flipped out so nicely. Thanks for sharing.
These were wonderful! I added a bit of cinnamon to the batter, but otherwise made as written. Very good! Will be making again.
IMO the ratio of cake to butter/brown sugar was all wrong and did not mirror a true upside down cake.
Hi I made these upside down peach muffins and they came out great. Very tasty, not dry at all, soft and I will make these again. I can’t wait to try serve this to the rest of my family. Thank you for posting this recipe, look forward to try more new ones from you
Hi! Was wondering if there is an egg replacement that you recommend? I can’t eat eggs and I really want to try this recipe! Thanks in advance!
Hi, Andrea. Unfortunately, I’m not very experienced with egg replacements and have no advice.
Hello! I don’t eat eggs either and I just replaced it by a large flax egg (1 heaping tbsp of ground flax seeds + 3 tbsp water, whipped together and let to thickens 5 minutes). Worked like a charm!
Thank you for the recommendation! Going to bake these tonight!
Wonderful! Thank you so much for sharing this info, Maïna!!! Super helpful!
How many calories?
Hi, Jen. It looks like about 190 calories per mini cake. I just updated the recipe with nutritional information.