Gourmet Made Deliciously Simple

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!

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.

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!

Make sure to whip the butter/sugar/egg mixture really well, which means the mixture should be super fluffy and white.

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!

Once you incorporate the dry ingredients, add the peaches and give it a quick mix.

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 love using my large cookie scoop for filling the cupcake pans. It’s mess-free and yields uniform 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!

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!

For an extra special treat, serve the cakes with vanilla ice cream. It’s quite a treat!!

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!

5
5 / 5 (30 Reviews)
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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:

  1. Preheat the oven to 350°F (177° C). Spray muffin pan with non-stick cooking spray.
  2. Divide 1 tablespoon of butter equally into 12 muffin cups. Sprinkle ½ teaspoon of brown sugar into each muffin cup.
  3. Slice 1-2 peaches into thin slices. Put about 3 slices into the bottom of each muffin pan.
  4. Cut the remaining peaches into small cubes. You should get about 1 cup of cubed peaches. Set aside.
  5. To make the batter, in a small bowl, whisk together flour, baking powder, baking soda and salt.
  6. In a mixing bowl with paddle attachment, beat the remaining 1/3 cup of butter and sugar together until creamy.
  7. Add egg and vanilla extract and beat for another 2-3 minutes, or until well combined. The mixture should be fluffy and white.
  8. Add half of the flour mixture into the batter, beat for 1 minute.
  9. Stir in the buttermilk and beat for another minute.
  10. Add the remaining flour mixture and beat just until combined.
  11. Fold in the cubed peaches.
  12. Divide the batter into 12 muffin pan cups. I like to use this large cookie scoop.
  13. Bake for 25-30 minutes, or until inserted toothpick comes out clean.
  14. 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.
All images and text ©Shinee D. for Sweet & Savory

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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152 comments

  1. We followed the recipe exactly except for the sugar. We used half of the brown and white sugar in the recipe. Using cooking spray made getting them out of the muffin pan very easy. They are so delicious and just the right amount of sweetness. A scoop of vanilla ice cream makes it such a treat! We also used this recipe and substituted blueberries for the peaches and they were also really good. We want to try apples next. This is an easy recipe! 

    Rating: 5
    • Hi, Kieran. Thank you so much for trying my recipe and sharing your feedback! So happy to hear you loved the cake and tried with blueberries as well!

  2. I have to size cupcake tins Looks like you used jumbo size  Is this correct

  3. I made this recipe using delicious farm-fresh peaches. I felt the cake part was rather dense, but it was moist. In the future, I think I will add extra diced peaches to the batter and I will slice the peaches that are swirled on top a little thicker. I want all that peachy goodness to hit me right in the tastebuds! I served each little cake with vanilla ice cream and fresh macerated peaches spooned over top. My children and grands devoured them. The leftover cakes were eaten for breakfast the next morning with slathers of whipped cream. Thanks for a tasty recipe. 

    Rating: 4
    • Hi, Carole. Thank you for making my recipe and sharing your feedback!!! So helpful! I made this again this morning (first time this season!) and it was so good! And you can add as much peach as your heart desires. I love your idea of serving it with whipped cream!! Thank you again for your review!

  4. Has anyone tried to freeze the cakes after baking? I’m curious how they would thaw, mushy or not?

    • Hi, Dawn. Since I haven’t tried freezing it, I can’t provide a good advice. I’m planning on making it next week, and I’ll put one in the freezer to test. 😉

  5. We are a nut loving family so I added a pecan half at the bottom a and chopped pecans in the mixture. They turned out amazing.

  6. I made with frozen peaches! They came out good but didn’t really “carmelize” on the bottom and when I took them out the peaches did not stay attached. I did just pu the peaches on top and ate them that way and they were still good! Next time I might use cup cake liners.

    Rating: 4
  7. Do you have to do the brown sugar and butter on the bottom? I would like to lessen the sugar.

    • Hi, Chris. No, I guess, you don’t have to (but I haven’t tried it myself.) Keep in mind, you won’t get that nice caramelization.

      • Loved this recipe. The flavor of butter is wonderful.I don’t use my mixer for muffins usually so it was a bit more work creaming butter and sugar by hand. Next time I will either use the mixer or melt the butter. At first the baked cakes didn’t fall out after resting 5 minutes on the rack. My hint would be to use a knife to circle each cup before flopping the pan over. Perfect. Oh and I added some bluerries too.

        Rating: 5
  8. Seems like the 1 TBL spoon of butter for 12 is not enough. Anyone else change this up? Brown sugar did you use more?

    • Hi, Dawn. Why do you think it’s not enough? Have you tried it? I know, it sounds ridiculous to divide that little bit of butter into TWELVE pieces, but trust me it does work. Remember cupcake cup is pretty small too, and you don’t want pool of butter in there. This recipe has been made by many, many people, and I haven’t read any comment that anyone had trouble with too little butter. Please let me know if you give it a try.

      • I am going to try it this weekend. I make pineapple upside down and they are wonderful. Excited to try yours. I was just thinking how would you divide i TBLS 12 ways but I am sure it can be done.

  9. Made these last night and they were a huge hit with the family!!! So delicious, will definitely be making again 😊

    Rating: 5
  10. Question: I didn’t see instructions to grease or spray muffin tin. Is it “OK” to not do so? Thanks in advance for an answer!

  11. 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.

    Rating: 5
  12. These were wonderful! I added a bit of cinnamon to the batter, but otherwise made as written. Very good! Will be making again.

    Rating: 4
  13. IMO the ratio of cake to butter/brown sugar was all wrong and did not mirror a true upside down cake. 

  14. 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

    Rating: 5
  15. 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!

  16. How many calories?