Peach Upside Down Mini Cakes (Print Version)

# Ingredients:

→ Topping

01 - Non-stick cooking spray
02 - 15 g unsalted butter, cold
03 - 30 g light brown sugar

→ Cake Batter

04 - 3 fresh peaches
05 - 190 g all-purpose flour
06 - 1 teaspoon baking powder
07 - 0.5 teaspoon baking soda
08 - 0.25 teaspoon salt
09 - 130 g granulated sugar
10 - 75 g unsalted butter, at room temperature
11 - 1 large egg, at room temperature
12 - 1 teaspoon pure vanilla extract
13 - 120 ml buttermilk, at room temperature

# Instructions:

01 - Preheat oven to 177°C. Coat a 12-cup muffin pan with non-stick cooking spray.
02 - Cut 15 g cold butter into 12 equal pieces and place one in each muffin cup. Sprinkle 0.5 teaspoon brown sugar into each cup.
03 - Slice 1-2 peaches into thin wedges. Arrange about 3 slices in the bottom of each muffin cup.
04 - Dice the remaining peaches into small cubes to yield approximately 1 cup. Set aside.
05 - In a bowl, whisk together flour, baking powder, baking soda, and salt.
06 - In a mixing bowl, beat room temperature butter and granulated sugar with a paddle attachment until light and creamy, about 2 minutes.
07 - Incorporate the egg and vanilla extract. Beat for an additional 2–3 minutes until mixture is fluffy and white.
08 - Add half the flour mixture to the batter. Mix on low speed for 1 minute. Stir in buttermilk and mix for another minute. Add the remaining flour mixture and mix until just combined.
09 - Gently fold in the diced peaches without overmixing.
10 - Divide the batter evenly among the 12 prepared muffin cups.
11 - Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
12 - Cool in the pan for 5 minutes. Run a butter knife around the edges to loosen. Place a wire rack over the muffin pan and carefully invert to release mini cakes.
13 - Serve warm, optionally with a scoop of vanilla ice cream.

# Notes:

01 - Peeling peaches is optional; skins add texture and color.
02 - Frozen or canned peaches can be substituted but may affect caramelization.
03 - DIY buttermilk can be prepared by souring milk with lemon juice or vinegar.
04 - A single 9-inch cake can be prepared by baking approximately 40 minutes.

Back