Peach Upside Down Mini Cakes #dessert #easytomake

Peach Upside Down Mini Cakes #dessert #easytomake

These overly clammy and delicate peach topsy turvy smaller than expected cakes are overflowing with peaches in each chomp. Simple to make, this formula is a guardian for that liberal peach season!

Each late spring I purchase a couple boxes of delicious peaches. Why such a significant number of? Since we adore drying out peach cuts to nibble on all through winter (alright, increasingly like fall!). It's a ton of work, whitening, evacuating skins, cutting and drying out for a long time, dried peaches are a work of affection! Be that as it may, they beyond any doubt justified, despite all the trouble.

Obviously, we appreciate them crisp however much as could reasonably be expected, and use them in frosted tea and in preparing.

Today, I'm sharing these small cakes stacked with succulent peaches. Each and every nibble overflows with delicious natural products, because of over-burden of peach solid shapes in the hitter. What's more, you won't miss the icing, as these scaled down cakes are topped with dark colored sugar coated peach cuts. Easily lovely introduction! You concur?

Also Try Our Recipe : Easy Halloween Recipe: No Bake Peanut Butter Pumpkin Bites

Peach Upside Down Mini Cakes #dessert #easytomake


  • 1/3 cup, plus 1 tablespoon (90gr) unsalted butter, softened
  • 6 teaspoons light brown sugar
  • 3 peaches
  • 1 ½ cups (190gr) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2/3 cup (130gr) sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ½ cup (120ml) buttermilk


  1. Preheat the oven to 350°F (177° C). Spray muffin pan with non-stick cooking spray.
  2. Divide 1 tablespoon of butter equally into 12 muffin cups. Sprinkle ½ teaspoon of brown sugar into each muffin cup.
  3. Slice 1-2 peaches into thin slices. Put about 3 slices into the bottom of each muffin pan.
  4. Cut the remaining peaches into small cubes. You should get about 1 cup of cubed peaches. Set aside.
  5. To make the batter, in a small bowl, whisk together flour, baking powder, baking soda and salt.
  6. In a mixing bowl with paddle attachment, beat the remaining 1/3 cup of butter and sugar together until creamy.
  7. Add egg and vanilla extract and beat for another 2-3 minutes, or until well combined. The mixture should be fluffy and white.
  8. Add half of the flour mixture into the batter, beat for 1 minute.
  9. Stir in the buttermilk and beat for another minute.
  10. Add the remaining flour mixture and beat just until combined.
  11. Fold in the cubed peaches.
  12. Divide the batter into 12 muffin pan cups. I like to use this large cookie scoop.
  13. Bake for 25-30 minutes, or until inserted toothpick comes out clean.
  14. Cool the cakes in the pan for 5 minutes. Place the wire rack over the muffin pan and carefully turn the pan upside down to remove the cakes. Cool completely before serving.

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