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Peach Upside Down Mini Cakes

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Delightful mini cakes featuring juicy peaches atop a soft, buttery base, perfect for any occasion.

Ingredients

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  • Non-stick cooking spray
  • 1 tablespoon unsalted butter (cold)
  • 6 teaspoons light brown sugar
  • 3 fresh peaches
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2/3 cup granulated sugar
  • 1/3 cup unsalted butter (at room temperature)
  • 1 large egg (at room temperature)
  • 1 teaspoon pure vanilla extract
  • ½ cup buttermilk (at room temperature)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease your mini cake pans with non-stick cooking spray or cold butter.
  3. Prepare the topping by mixing brown sugar and cold butter until it forms a paste.
  4. Slice the peaches and arrange them over the brown sugar mixture in each pan.
  5. Mix the dry ingredients together in a bowl.
  6. Cream the room-temperature butter and granulated sugar until light and fluffy.
  7. Add the egg and vanilla extract, and mix until smooth.
  8. Incorporate the dry ingredients and buttermilk alternately into the batter.
  9. Fill each pan with batter, about ¾ full.
  10. Bake for 20-25 minutes or until golden brown.
  11. Cool for 5 minutes before inverting onto a wire rack.

Notes

For a unique twist, try using different fruits or adding nuts.

Nutrition

Keywords: peach mini cakes, upside down cake, dessert recipes, summer desserts, easy baking

Find it online: https://basilboard.com/summer-peach-upsidedown-mini-cakes-25-minutes/