Description
Delightful mini cakes featuring fresh peaches caramelized to perfection, capturing the essence of summer nostalgia.
Ingredients
Scale
- 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
- Preheat your oven to 350°F (175°C).
- Prepare the muffin tin by spraying each cup with non-stick cooking spray.
- Place 1 tablespoon of cold butter in each cup and melt in the oven.
- Sprinkle 6 teaspoons of light brown sugar over the melted butter.
- Slice the fresh peaches into thin wedges.
- Arrange the peach slices on top of the butter-sugar mixture.
- Mix the dry ingredients: flour, baking powder, baking soda, and salt.
- Cream the granulated sugar and room-temperature butter until light and fluffy.
- Add the egg and pure vanilla extract, mixing until combined.
- Combine the dry ingredients with the wet mixture, alternating with buttermilk.
- Spoon the batter over the arranged peaches, filling each cup about 2/3 full.
- Bake for 20 to 25 minutes, until a toothpick comes out clean.
- Cool the cakes for 5 minutes before flipping them onto a wire rack.
Notes
Serve with whipped cream or vanilla ice cream for an extra touch of indulgence. These mini cakes can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: Peach cake, mini cakes, summer dessert, upside down cake