Description
Learn how to create delicious Peach Upside Down Mini Cakes with our easy-to-follow recipe. Perfect for any occasion, these sweet treats will impress your guests!
Ingredients
- – Non-stick cooking spray
- – 1 tablespoon (15g) unsalted butter, cold
- – 6 teaspoons (5g) light brown sugar
- – 3 fresh peaches
- – 1 ½ cups (190g) all-purpose flour
- – 1 teaspoon (5 ml) baking powder
- – ½ teaspoon baking soda
- – ¼ teaspoon salt
- – 2/3 cup (130g) granulated sugar
- – 1/3 cup (75g) vegetable oil, at room temperature
- – 1 large egg, at room temperature
- – 1 teaspoon (5 ml) pure vanilla extract
- – ½ cup (120ml) fruit juice, at room temperature
Instructions
- Set your oven to 350°F (177°C) and apply a layer of non-stick spray to a muffin tray.
- Slice the cold butter into 12 equal portions. (TIP: Chilled butter slices more easily.) Distribute the butter pieces evenly among the muffin compartments.
- Scatter ½ teaspoon of brown sugar into each section of the muffin tray.
- Thinly slice 1-2 peaches and arrange about three slices at the bottom of each muffin section.
- Chop the remaining peaches into small cubes, aiming for roughly 1 cup, and put them aside.
- In a small mixing bowl, combine the flour, baking powder, baking soda, and salt with a whisk.
- Using a mixing bowl fitted with a paddle, cream together the butter and sugar until the mixture is light and fluffy, approximately 2 minutes.
- Incorporate the egg and vanilla extract, beating for an additional 2-3 minutes until the mixture is well blended and airy. (Note: It’s normal for the mixture to appear curdled after adding the egg; continue mixing until it becomes smooth and fluffy.)
- Introduce half of the dry ingredients to the wet mixture, blending on low speed for 1 minute.
- Mix in the fruit juice and beat for another minute.
- Add the remaining dry ingredients, stirring just until they are combined to avoid a dense cake.
- Gently fold in the diced peaches.
- Portion the batter evenly into the 12 muffin tray sections. (TIP: A large cookie scoop can simplify this step; use one scoop per section.)
- Place in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center emerges clean.
- Let the cakes rest in the tray for 5 minutes. Carefully slide a butter knife around the edges to loosen them. Then, position a wire rack over the tray and invert it to release the cakes.
- Enjoy the mini cakes while warm, perhaps with a scoop of vanilla ice cream on top.
Notes
- Consider enhancing the peach flavor by adding a dash of cinnamon or nutmeg to the diced peaches before mixing them into the batter.
- Use ripe, juicy peaches for optimal flavor and texture in the mini cakes.
- For a more elegant presentation, sprinkle additional brown sugar on top of the cakes before baking to achieve a caramelized finish.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 220
- Fat: 8g
- Protein: 3g
Keywords: peach muffins, buttery cakes, fluffy dessert, fruit pastry, vanilla treat