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Peach upside down mini cakes are the sort of summer treat that feels just a bit magical fresh peaches caramelize into sticky ribbons at the bottom while the tender vanilla cake bakes right on top Every spoonful is so peachy fragrant that you can hardly resist grabbing a second These are just the thing for peach season but honestly I have even made them in the dead of winter with frozen fruit to chase away cold gray days
I first baked these for a family picnic on a hot July weekend and they disappeared before I could even snap a photo Now my nephews ask for them every summer
Ingredients
- Fresh ripe peaches: bring in bursts of sweet juicy flavor If you can get them from a farmers market all the better
- All purpose flour: creates structure and softness in the cake I always sift mine for the fluffiest crumb
- Granulated sugar: adds sweetness while helping with the golden top
- Light brown sugar: gives a butterscotch flavor to the caramelized topping Go for fresh soft brown sugar if possible
- Unsalted butter: makes the cakes extra rich Use high quality and have it room temp for easy mixing
- Baking powder and baking soda: provide a soft lift and light texture
- Salt: balances the sweet peach and butter notes Choose a fine pure salt for even flavor
- A large egg: holds the cake together and gives a bit of richness Local eggs are worth seeking out if you can
- Pure vanilla extract: rounds out every bite and brings out the fruitiness
- Buttermilk: keeps the crumb ultra moist and a little tangy It makes all the difference Homemade with milk and lemon works in a pinch
Step by Step Instructions
- Prepare the Pan:
- Lightly spray a muffin pan with non stick spray to ensure cakes release easily
- Build the Topping:
- Cut cold butter into twelve even bits Place one in each muffin cup to melt during baking and create caramel Sprinkle a half teaspoon brown sugar into each cup to add a deep molasses flavor and help peaches get syrupy
- Arrange the Peaches:
- Thinly slice one to two peaches and nestle three slices into the bottom of each cup The juices will mingle with the sugar and butter as they bake
- Cube the Remaining Peaches:
- Dice the rest to about a cup of little peach chunks These fold into the batter for more flavor in every bite
- Mix the Dry Ingredients:
- Whisk flour baking powder baking soda and salt together in a small bowl This prevents clumps and ensures even rising
- Cream Butter and Sugar:
- Beat the softened butter and sugar together using a stand or hand mixer for two minutes until pale and fluffy This step helps aerate the cake for a lighter texture
- Add Egg and Vanilla:
- Add the egg and vanilla and whip for another two to three minutes until the mixture becomes white and creamy It might curdle briefly but keep going and it will smooth out
- Incorporate the Dry and Wet Ingredients:
- Add half the flour mix and beat gently on low Pour in buttermilk next and mix just enough to blend Add the rest of the flour mixture Beat only until everything is combined Overmixing can make the cakes dense
- Fold in Peach Cubes:
- Gently stir in your peach cubes just enough so they are evenly scattered throughout
- Fill the Muffin Pan:
- Divide batter between your prepared cups Try using a large cookie scoop for even portions
- Bake:
- Place the pan in a preheated oven at 350 F Bake for twenty five to thirty minutes or until a toothpick comes out clean The tops should be softly golden
- Cool and Flip:
- Let the cakes cool five minutes before using a knife to loosen them Then invert a rack over the pan and flip so the cakes pop out with their peach topping on display
- Serve Warm:
- These are best enjoyed warm You can offer vanilla ice cream for the ultimate finish
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Flipping the cakes is always a little dramatic but so rewarding when each one comes out glazed and gleaming My favorite part is that first slice through the top when the soft fragrant peach spills over the warm cake It always reminds me of baking with my grandmother who loved peach desserts
Storage Tips
Once completely cooled store the mini cakes in an airtight container at room temperature for up to two days They can also be refrigerated for five days but bring them back to room temperature before serving For longer storage the mini cakes freeze well Just wrap them individually and defrost at room temp for a few hours or give them a quick microwave to rewarm
Ingredient Substitutions
If peaches are out of season try nectarines or even ripe plums For the buttermilk if you do not have any just use half a cup of milk mixed with a teaspoon of lemon juice or vinegar Let it sit for five minutes and you are set You can swap in gluten free flour blends with similar results and butter can be replaced with a good non dairy substitute for a dairy free version
Serving Suggestions
These cakes shine as a dessert with cold vanilla ice cream or whipped cream My family also loves them for brunch with a dusting of powdered sugar You can set out extra sliced peaches or a drizzle of caramel sauce for a build your own dessert bar
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Peach Upside Down Cakes in History
Upside down cakes originally gained fame with pineapple in American baking in the early 1900s but peaches have been a Southern favorite for generations The single serve version makes them feel playful and fresh serving up nostalgia with every bite
Frequently Asked Questions
- → Can I use canned or frozen peaches?
Yes, both can work. Canned peaches are a good alternative, but frozen peaches may not caramelize as nicely as fresh ones.
- → Do I need to peel the peaches?
Peeled peaches are optional. The cake turns out well either way, so it's based on your preference.
- → Can I make a larger cake instead of minis?
Absolutely. Use a 9-inch cake pan and bake for about 40 minutes for a single upside down cake.
- → What should I serve with these mini cakes?
They pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
- → How do I ensure the cakes release easily from the pan?
Let the cakes cool for 5 minutes, then run a knife around the edges and invert onto a wire rack while still warm.