Description
Delight in these quick and delightful Peach Upside-Down Mini Cakes, combining juicy peaches with a tender cake. Perfect for brunch, snacks, or self-care!
Ingredients
Scale
- 1 cup peeled and sliced peaches (fresh or canned)
- 1/4 cup unsalted butter
- 1/2 cup packed brown sugar
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Melt the butter in a non-stick muffin tin, then sprinkle the brown sugar over it and add the peach slices.
- Whisk together the flour, granulated sugar, baking powder, baking soda, and salt in a mixing bowl.
- Combine the egg, buttermilk, vegetable oil, and vanilla in a separate bowl and whisk until homogenous.
- Fold the wet ingredients into the dry mix gently until just combined.
- Spoon the batter over the peaches in the muffin tin, filling each about 2/3 full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Allow to cool for about 5 minutes, then flip the tin upside down onto a serving plate.
Notes
You can substitute peaches with other fruits like pineapples or nectarines. Serve with whipped cream or ice cream for an extra touch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: peach upside-down cake, mini cakes, quick dessert, fruit desserts, baking recipes