Description
These Peach Upside-Down Mini Cakes are a delightful twist on the classic dessert, featuring tender peach slices caramelized with brown sugar at the base of each mini cake. Baked in a muffin tin, these individual-sized cakes are perfect for summer gatherings or a special treat, offering a moist, buttery crumb with a sweet, fruity topping.
Ingredients
Scale
For the Peach Topping
- 2 ripe peaches, peeled and thinly sliced
- 1/4 cup light brown sugar
- 2 tablespoons unsalted butter, melted
- Nonstick cooking spray or butter for greasing
For the Cake Batter
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup sour cream
- 2 tablespoons milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 12-cup muffin pan thoroughly with nonstick spray or butter to prevent sticking.
- Make Peach Topping: In a small bowl, combine the melted butter and light brown sugar. Spoon about one teaspoon of this mixture into the bottom of each muffin cup, then layer 2 to 3 thin slices of peeled peach on top of the sugar mixture in each cup to create the caramelized fruit layer.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly blended to ensure proper leavening in the cake.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, helping to create a tender cake texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition, then stir in the vanilla extract for flavor enhancement.
- Incorporate Sour Cream and Milk: Mix in the sour cream and milk until well combined; these ingredients add moisture and richness to the cake batter.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, folding gently and stirring only until just combined to avoid overdeveloping gluten which can toughen the cake.
- Fill Muffin Cups: Spoon the prepared batter evenly over the peach slices in each muffin cup, ensuring the peaches are completely covered with batter.
- Bake Cakes: Place the muffin pan in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of the cakes comes out clean, indicating they are fully cooked.
- Cool and Invert: Allow the cakes to cool in the pan for 5 minutes, then carefully invert the pan onto a wire rack to release the mini cakes so the peach topping is displayed on top. Serve warm or at room temperature for best flavor and texture.
Notes
- You can substitute nectarines for peaches if preferred.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
