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!
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 we also love making this peach iced tea and, of course, baking with peaches.
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 frosting, as these mini cakes are topped with brown sugar glazed peach slices.
Effortlessly beautiful presentation!
How to make peach upside down mini cakes:
While it might look a bit complicated, it’s truly easy to make these mini cakes. Watch how I made this cake on Instagram.
- Slice couple of peaches into thin slices, then cube the rest for the batter. No need to peel the peaches!
- Spray non-stick cooking spray in muffin cups.
- Divide brown sugar and butter into 12 equal parts and place in to 12 muffin cups. (Yes, you can slice 1 tablespoon of butter into 12 pieces! See the photo above.)
- Then arrange 3 slices of peach in each muffin cup over the butter and brown sugar. (Fan them out nicely! It’ll look pretty once cooked. ;))
- To make the cake batter, whip butter/sugar/egg mixture really well. It should be super fluffy and white.
- Then add dry ingredients and buttermilk interchangeably in 2 parts.
- Fold in chopped peaches into the batter. Then divide the cake batter into the prepared muffin cups.
- Bake the mini cakes for about 25 minutes at 350°F.
I love using my large cookie scoop for filling the cupcake pans. It’s mess-free and yields uniform cakes.
Cool the cakes in the pan for 5 minutes, and then invert them into a wire rack.
I realize not everyone have buttermilk in the fridge like we do. (We sure love our buttermilk pancakes!) However, there’re 2 easy substitutes for buttermilk:
- Option #1: 1/3 cup sour cream, or plain Greek yogurt + milk (or water) to make 1/2 cup. Stir well before using.
- Option #2: 1/2 cup of milk + 1/2 tablespoon lemon juice (or white vinegar). Stir and let it sit for 5 minutes for milk to curdle.
Readers Feedback and Variations:
This recipe is LOVED by many, many people!! And I get ton of feedback and variations. So here’re some awesome feedbacks and variations from those who tried it.
- People love how these little cakes are not too sweet.
- Cinnamon is very popular addition!
- Besides peach, this recipe also works great with plums, blueberries, and nectarines.
- Fresh macerated peaches make a fabulous topping along with vanilla ice cream!
- Chopped pecans were a great addition.
- Frozen peaches didn’t caramelize, but it was still delicious.
- Canned peaches worked good as well.
- Egg replacement per Maïna: 1 heaping tablespoon of ground flax seeds + 3 tablespoon of water, whipped together and let to thicken for 5 minutes. Worked like a charm!
If you made this recipe, we’d love to hear your feedback as well!!
How to store peach upside down cake:
Store these peach mini cakes in the fridge, covered, for up to 2 days, if they last that long anyway. 🙂
Peach upside down cake doesn’t freeze well.
Also, here’s another fantastic way to enjoy peaches – grilled peach and mascarpone ice cream!!
Peach Upside Down Mini Cakes
- Non-stick cooking spray
- 1 tablespoon unsalted butter cold
- 6 teaspoons light brown sugar
For cake batter:
- 3 fresh peaches (Note 1)
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2/3 cup (130g) granulated sugar
- 1/3 cup (90g) unsalted butter at room temperature
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (120ml) buttermilk at room temperature (Note 2)
- Preheat the oven to 350°F (177° C). Spray muffin pan with non-stick cooking spray.
To prepare the topping:
- Cut 1 tablespoon of butter into 12 equal parts. (TIP: cold butter is easier to cut.) Place each butter piece in 12 muffin cups.
- Sprinkle ½ teaspoon of brown sugar into each muffin cup.
- Slice 1-2 peaches into thin slices. Arrange about 3 slices into the bottom of each muffin pan.
To make the cake batter:
- Cut the remaining peaches into small cubes. You should get about 1 cup of cubed peaches. Set aside.
- In a small bowl, whisk together flour, baking powder, baking soda and salt.
- In a mixing bowl with paddle attachment, beat butter and sugar together until fluffy and creamy, about 2 minutes.
- Add egg and vanilla extract and beat it for another 2-3 minutes, or until well combined. The mixture should be fluffy and white. (Note: It's totally normal for the mixture to curdle right after adding egg, but keep mixing and it'll turn nice and fluffy!)
- Add half of the flour mixture into the batter, beat for 1 minute on low speed.
- Stir in the buttermilk and beat for another minute.
- Add the remaining flour mixture and beat just until combined. Don't overmix the batter, or it'll make tough cake.
- Fold in the cubed peaches.
- Divide the batter into 12 muffin pan cups. (TIP: This large cookie scoop makes this step super easy – one scoop of batter in each muffin cup.)
- Bake for 25-30 minutes, or until inserted toothpick comes out clean.
- Cool the cakes in the pan for 5 minutes. Then carefully run a butter knife around the edges to release the cake from the sides. Now, place a wire rack over the muffin pan and carefully turn the pan upside down to remove the cakes. Place an empty baking sheet to catch any juice, if needed. Cool the cakes completely before serving.
Tips & Notes:
This recipe was originally published in August, 2014 and last updated on March 31, 2021.