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!

Pin This Recipe For Later!

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.

1. Slice couple of peaches into thin slices, then cube the rest for the batter. No need to peel the peaches!
2. Spray non-stick cooking spray in muffin cups.
3. 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.)
4. 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. ;))
5. To make the cake batter, whip butter/sugar/egg mixture really well. It should be super fluffy and white.
6. Then add dry ingredients and buttermilk interchangeably in 2 parts.
7. Fold in chopped peaches into the batter. Then divide the cake batter into the prepared muffin cups.
8. Bake the mini cakes for about 25 minutes at 350°F.

Buttermilk substitutes:

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.

• 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!!

Also, here’s another fantastic way to enjoy peaches – grilled peach and mascarpone ice cream!!

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!

4.78 from 40 votes

serves: 12 mini cakes

Prep: 30 minutes

Cook: 30 minutes

Total : 1 hour

Print

Leave a Review

Ingredients

For topping:

• ▢ 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)

Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

• 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:

Note 1a: It’s not necessary to peel the peaches. You can, if you want to. 

Note 1b: Some people have successfully made this recipe with frozen and canned peaches. Frozen peaches didn’t caramelize well though.

Note 2: You can substitute DIY version for buttermilk. I shared 2 options in the post above.

Note 3: You can make one 9-inch cake instead of mini cakes. Simply bake it for about 40 minutes. Watch this video where I doubled the recipe and made a dozen mini cakes and 1 big cake.

Nutrition Facts:

Serving: 1mini cake Calories: 190kcal (10%) Carbohydrates: 29.6g (10%) Protein: 2.9g (6%) Fat: 7.1g (11%) Cholesterol: 32.7mg (11%) Sodium: 120.2mg (5%) Sugar: 16.8g (19%)

* Disclaimer: All nutrition information are estimates only. Read full disclosure here.

Author: Shinee

Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!

• Facebook
• Twitter
• Pinterest
• Yummly

This recipe was originally published in August, 2014 and last updated on March 31, 2021.