Every time I make these Peach Upside Down Mini Cakes , it’s like having a little slice of summer any time of the year. The sweet, juicy peaches meld beautifully with the soft, fluffy cake—it’s a match made in heaven. I remember the first time I baked a batch of these; my kids’ eyes lit up as soon as that irresistible aroma filled our Manhattan apartment. It’s always a hit at family gatherings, and I promise it’ll be a favorite in your home too. If you’re looking for more inspiration, check out our Crescent Roll Breakfast recipe for another easy treat.
Why you’ll love this recipe
This recipe is perfect for those who appreciate the classic taste of peaches wrapped in a delightful cake. It’s quite forgiving and easy to put together, even on a busy weekday. The combination of sweet peaches with a hint of creamy vanilla is simply divine. Plus, these mini cakes make portion control easy, unless you’re like us and can’t resist having two!
Ingredients
- 1 tablespoon (15 g) unsalted butter
- 6 teaspoons (5 g) light brown sugar
- 3 fresh peaches
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2/3 cup (130 g) granulated sugar
- 1/3 cup (75 g) unsalted butter
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup (120 ml) buttermilk
Step-by-step instructions
Begin by preheating your oven to 350°F (177°C). Make sure to spray your muffin pan well with non-stick cooking spray to prevent sticking.
Cut 1 tablespoon of butter into 12 equal pieces and put each piece into the bottoms of the muffin cups. Sprinkle ½ teaspoon of brown sugar over each piece of butter.
Now for the star of the show—peaches. Cut them into thin slices, arranging about 3 slices at the bottom of each cup. This forms that sweet and sticky upside-down topping we love.
Chop the remaining peaches into small cubes, measuring about 1 cup, and set them aside.
In a small bowl, whisk together the flour, baking powder, baking soda, and salt. This will be your dry mixture.
Next, cream the 1/3 cup of unsalted butter and granulated sugar together until they’re light and fluffy. This should take about two minutes.
Add in the egg and vanilla extract and beat until well combined.
Now, mix in half of your dry ingredients, followed by the buttermilk. Mix for a minute to integrate everything smoothly.
Finish by combining the remaining dry ingredients, being sure not to overmix. Gently fold in the cubed peaches.
Divide the batter evenly among the 12 cups and bake for 25-30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean.
Allow the cakes to cool for 5 minutes in the pan. Run a butter knife around the edges, then place a wire rack over the muffin pan and carefully flip the pan over to release the cakes.
Recipe tips & variations
If you’re feeling adventurous, try adding a pinch of cinnamon to the brown sugar for a spiced flavor. For a tropical twist, substitute peaches with pineapple slices. If you’re all out of buttermilk, a quick homemade version can be made by mixing ½ cup of milk with ½ tablespoon of lemon juice or vinegar. Let it sit for a minute to curdle, and you’re good to go!
Storage & reheating
These Peach Upside Down Mini Cakes can be stored in an airtight container for up to three days at room temperature. For longer storage, pop them in the fridge for up to a week. If you prefer them warm, just 10-15 seconds in the microwave will do the trick.
FAQs
Yes, you can. Just make sure to drain them well before using so the cakes don’t get soggy.
I like them warm with a scoop of vanilla ice cream. It’s a classic combo that never fails.
Absolutely! You can prepare the batter a day early and refrigerate it, or bake the cakes and store them as mentioned above.
Recipes you may like
If you loved these cakes, try our Breakfast Potatoes Recipe for an easy side to any meal. Or perhaps you’re looking for something cheesy? Our Breakfast Pizza Recipe could be the fun twist on breakfast you need.
That’s it! I hope you enjoy making and eating these little cakes just as much as we do. Let me know in the comments how your family enjoyed them!
Peach Upside Down Mini Cakes
- Total Time: 45 minutes
- Yield: 12 mini cakes 1x
Description
Delightful mini cakes with peaches, perfect for summer or any time of the year.
Ingredients
- 1 tablespoon unsalted butter
- 6 teaspoons light brown sugar
- 3 fresh peaches
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 1/3 cup unsalted butter
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350°F (177°C) and spray your muffin pan with non-stick cooking spray.
- Cut 1 tablespoon of butter into 12 equal pieces and place each piece in the muffin cups, sprinkling ½ teaspoon of brown sugar over each.
- Slice 3 peaches thinly and arrange about 3 slices at the bottom of each cup.
- Chop the remaining peaches into small cubes, measuring about 1 cup.
- In a small bowl, whisk the flour, baking powder, baking soda, and salt together.
- Cream the 1/3 cup of unsalted butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- Mix in half of the dry ingredients, followed by the buttermilk, and then add the remaining dry ingredients, folding in the cubed peaches.
- Divide the batter evenly among the 12 cups and bake for 25-30 minutes. A toothpick should come out clean when inserted in the center.
- Let the cakes cool for 5 minutes in the pan, then carefully flip to release them onto a wire rack.
Notes
- Add a pinch of cinnamon to the brown sugar for a spiced flavor.
- Substitute peaches with pineapple slices for a tropical twist.
- Homemade buttermilk can be made by mixing ½ cup of milk with ½ tablespoon of lemon juice or vinegar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 180
- Sugar: 15g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg