Description
These Peach Upside-Down Mini Cakes are delightful individual-sized desserts featuring tender peaches caramelized with brown sugar and baked beneath a soft, buttery cake. Perfect for summer, they offer a sweet, fruity treat that pairs wonderfully with whipped cream or vanilla ice cream.
Ingredients
Scale
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
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
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin pan thoroughly with nonstick cooking spray or butter to ensure easy release of the mini cakes.
- Create Peach Topping: In a small bowl, combine the melted butter and light brown sugar. Spoon about 1 teaspoon of this mixture into the bottom of each muffin cup. Arrange 2 to 3 thin slices of peeled peach on top of the sugar mixture in each cup, creating the caramelized upside-down layer.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt, ensuring they are well combined for an even rise and texture.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This step is critical for creating a tender cake crumb.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter-sugar mixture, mixing well after each addition. Then, stir in the vanilla extract to enhance flavor.
- Combine Wet Ingredients: Blend the sour cream and milk into the wet mixture until fully combined, which adds moisture and richness to the cake.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring gently and just until combined to avoid overmixing, which can make the cake tough.
- Fill Muffin Cups: Spoon the batter evenly over the peach slices in each muffin cup, spreading to cover the fruit completely.
- Bake: Bake the mini cakes in the preheated oven for 18 to 22 minutes. Test doneness by inserting a toothpick into the center of a cake; it should come out clean.
- Cool and Invert: Allow the cakes to cool in the pan for 5 minutes to set. Then carefully invert the muffin pan onto a wire rack to release the mini cakes, revealing the peach topping.
- Serve: Serve the mini cakes warm or at room temperature. Optionally, add a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent finish.
Notes
- You can substitute nectarines for peaches if preferred, as they offer a similar sweet and juicy flavor.
- Serving with a dollop of whipped cream or a scoop of vanilla ice cream complements the warm caramelized peaches beautifully.
