First, let’s talk about the flavor. The combination of caramelized brown sugar, butter, and ripe peaches creates a gooey and heavenly topping that pairs perfectly with the soft and fluffy cake. The peaches retain their natural sweetness and add a burst of summer flavor in every bite. It’s a refreshing, light dessert perfect for those hot summer days.
The presentation of mini peach upside-down cakes is also a significant selling point. With their cute and compact size, they are perfect for parties or gatherings where everyone can have their own personal cake. The bright colors of the peaches against the golden cake make for a stunning and eye-catching dessert. Plus, they are easy to serve and require no cutting or slicing, making for a hassle-free dessert experience.
Fresh Whipped cream or cardamom whipped cream makes a delicious topping, or serve warm with vanilla ice cream.
Mini Peach Upside Down Cakes
Equipment
- 1 Cast iron muffin tin This recipe is written for a cast iron muffin tin. If you have a standard muffin tin your yield might be smaller
Ingredients
Peaches
- 3 Peaches, peeled and sliced
- 1/2 cup Melted butter
- 1/2 cup Brown sugar
- 1 tsp Cinnamon Optional
Cake
- 1 ½ cups Cake flour
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Kosher salt
- 1/2 tsp Cinnamon
- 1/8 tsp Nutmeg
- 1/8 tsp Cardamon
- 1/8 tsp Ginger
- Pinch of cloves
- 1 stick Butter at room temperature
- 1/2 cup Sugar
- 1 Whole egg
- 1 Egg white
- 2 tsp Vanilla
- 1/4 cup Sour Cream
- 1/2 cup Buttermilk
Instructions
- Heat oven to 375°
Peaches
- Spoon 1/2 tsp of the melted butter into each muffin tin
- Add 1/2 tsp brown sugar into each muffin tin.
- If using the cinnamon, mix it with the brown sugar before adding the brown sugar to the muffin tin.
- Set aside
Cake
- Sift together all of the dry ingredients and spices and set aside
- With a mixer or blender, cream the butter for two minutes
- Add the sugar and cream together for five minutes.
- Add the egg and mix well.
- Add the egg white and mix well.
- Add the vanilla and mix well.
- Add the sour cream and mix well.
- Add half of the dry ingredients with the mixer running on low speed. With a few streaks of flour remaining, add the milk, then when the milk is almost mixed in, add the remaining dry ingredients. When just a few streaks of flour remain, turn off the mixer and use a spatula to gently fold any stray bits of flour into the batter. A few lumps are fine! Don't over-mix at this point.
- Add two tablespoons batter over your peaches and bake for 30 minutes.
- Remove from oven onto a wire rack and let sit for 10 minutes.
- Run a knife around the edges and flip onto a tray.
- Move onto the wire rack to finish cooling.
- This will take two batches to finish so after the flip just add your melted butter, brown sugar and peaches to 6 to 7 of your muffin tins add the batter and bake.
- I think the cast iron muffin tin is a little smaller than the standard so you might need a little more batter or peaches and might only get 12 mini cakes.
- They are great to serve with whipped cream or served warm with ice cream.