Description
Indulge in these delightful Peach Upside Down Mini Cakes featuring caramelized peaches and a fluffy cake, perfect for any occasion.
Ingredients
Scale
- 1/4 cup unsalted butter
- 1/2 cup light brown sugar, packed
- 2 ripe peaches, peeled, pitted, and sliced thinly
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a muffin tin.
- Melt 1/4 cup of unsalted butter in a saucepan over medium heat, stir in brown sugar until dissolved, and divide evenly among muffin cups.
- Arrange peach slices over the sugar mixture in each muffin cup.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy.
- Add egg and vanilla extract, mixing well.
- Gradually add dry ingredients to the creamed mixture, alternating with buttermilk.
- Fill muffin cups with batter, about two-thirds full, over peach slices.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Let cool for 5 minutes, then invert onto a cooling rack.
Notes
Serve warm or at room temperature. These mini cakes can also be paired with ice cream or whipped cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 180
- Sugar: 20g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg