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
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
Instructions
- 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 Facts:
Lily says
How can I adjust cooking times for an air fryer?
Has anyone done this an air fryer? HELP!
Shinee says
Hi, Lily. I haven’t used my air fryer for baking, and unfortunately, I have no advise.
Brenda says
Hi Shinee. Could canned peaches work too ? I don’t have fresh peaches but wanted to make this if I can.
Shinee says
Hi, Brenda. Unfortunately, I haven’t tried it with canned peaches. If you drain it well, I don’t see why it wouldn’t. Let me know if you give it a try.
Carole says
It would be nice if you were able to print this recipe in order to try. It sounds great. You need to put a print button on you recipes. Dah
Shinee says
Hi, Carole. Thanks for your feedback. There’re 2 buttons for print for the recipe. 1. At the very top, right below the recipe title. 2. And a print icon right above the ingredients list. Hope this helps.
Nancy Embree says
It was one I would have tried but it would not print with the print button
Shinee says
Hi, Nancy. What happens when you hit on print button? It’s working for me just fine, and I tried on multiple browser. I’d so appreciate your feedback, as I’d love to fix the issue.
Candie says
How to substitute Sour Cream for Buttermilk.
Substitution: 3-4 Tablespoons of milk + sour cream to make 1 Cup. Whisk together to blend.
Shinee says
Fabulous tip! Thank you, Candie!
Candie says
FYI:
You can substitute milk and lemon juice or milk and vinegar for buttermilk.
Just use 1 cup of milk and 1 Tablespoon of fresh lemon juice or 1 Tablespoon of vinegar. Stirring to blend well. Let stand 5-10 minutes, to thicken.
I also read that you can substitute Soy or unsweetened Almond milk and Apple Cider Vinegar for buttermilk, but it won’t be as thick. However, it is suppose to work just as well.
***Note: I usually keep Cultured “Buttermilk” Blend (powder) in my refrigerator, just in case😁. I usually get mine at Kroger or Walmart. I hope this helps.
Shinee says
Hi, Candie. Thank you so much for sharing this information. Super helpful!!!
Ashley says
So good! Only difference I used fresh white peaches.
Shinee says
So happy you enjoyed these peach cakes. Thank you for your feedback, Ashley!
Lisa says
I made it last week and everyone loved it. Perfect sweetness and very fresh for summer.
Shinee says
Yay, so happy you enjoyed the mini cakes, Lisa! Thank you for your feedback.
Sarah says
Very good ! Only question I have is it seems that the diced peaches inside my cakes turned blue ! I baked them last night and stored in a sealed container in the refrigerator and I just bit into one and my diced peaches looked like blueberries . Anyone else experience this? I read it may be a reaction between the acid in the fruit and the baking powder .
Shinee says
Hi, Sarah! How interesting! I never had that happen to me.
Stephanie says
My daughter and I made these tonight, she is 8 and loved them! Our peach skins turned blue too! Still very yummy. We didn’t have buttermilk so used the sour cream method.
Shinee says
Hi, Stephanie. I’m so happy you and your daughter enjoyed baking together! Thank you for your feedback!
Connie says
I substituted 1 cup of flour with pecan flour and the sugars with monkfruit sweetners. I also did the sour cream recipe for the buttermilk. They came out amazing!!! Thank you for this great and easy recipe.
Shinee says
Hi, Connie. Thank you so much for your feedback and sharing your tweaks. So happy you loved the recipe!
Lauren says
Has anyone made this in a mini cupcake pan? If so how much butter did you put in the bottom and how long did you bake it?
Shinee says
Hi, Lauren. I haven’t tried mini cupcake pan, but I’m afraid it’d be too small. If you really have to, you can just skip the upside down peach, and simply bake mini peach muffins/cakes.
Earlene says
They were delicious & easy to make. I had some problems unmolding them so the tops weren’t as pretty.
Shinee says
Thank you for your feedback, Earlene. So happy you loved it.
Pam says
Can you freeze these?
Marilyn says
Easy to make and very tasty
Shinee says
Yay, so happy you tried and loved this recipe, Marilyn! Thank you for your feedback!
Ariana says
This were outstandingly delicious! ! My guest were impressed by them. I baked them in ramekins for bigger portions and served it with vanilla ice cream. I love that they were not too sweat and came out so fluffy. I didn’t use buttermilk, instead, I use the sour cream method. I really recommend this recipe if you want to score a homer run with your guests!!
Stacey says
Hello, Ariana. Can you please explain your “sour cream method?” I always have sour cream on hand, but never buy buttermilk. I’d love to swap the buttermilk for sour cream in this recipe.
Kieran Garner says
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!
Shinee says
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!
Karen says
I was also thinking these would be great made with apple and then (after baking) drizzled with a sticky toffee sauce to serve for dessert with some ice cream or cream on the side.
Shinee says
That sounds amazing, Karen. Let me know if you give that a try!
Rita says
I have to size cupcake tins Looks like you used jumbo size Is this correct
Shinee says
Hi, Rita. No, mine are regular size pans.
Carole says
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.
Shinee says
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!
Dawn Nielsen says
Has anyone tried to freeze the cakes after baking? I’m curious how they would thaw, mushy or not?
Shinee says
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. 😉
Vandana says
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.
Shinee says
Thank you, Vandana!! So happy you enjoyed the recipe.
Bri says
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.