Mini Peach Upside Down Cakes!! | Min Yx Games
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Mini Peach Upside Down Cakes!!

Is there anything better than individual desserts? You guys love my Mini Cheesecake Cupcakes so I am excited to share these Mini Peach Upside Down Cakes with you! This cake is perfectly moist with a hint of spice. If you don’t have peaches you can always substitute whatever fruit you have on hand! Apple, blueberry, strawberry, banana or pineapple would be amazing in this!

Are you in the mood for a cute little dessert that is loaded with deliciously sweet and tangy peaches?! There’s just something so light and summery about fresh, juicy peaches, don’t you think? Couple that natural sweetness with some cinnamon, brown sugar, and of course, butter, and you’re well on your way to a delicious treat for you and the whole family!

 

INGREDIENTS

1/3 cup, plus 1 tablespoon butter, softened
6 teaspoons brown sugar
3 peaches (canned or frozen are ok too)
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
2/3 cup sugar
1 large egg
2 teaspoons pure vanilla extract
1/2 cup buttermilk

 

INSTRUCTIONS

Preheat oven to 350 degrees. Spray a muffin tin with nonstick cooking spray.

Divide the 2 tablespoons of butter and 1/4 cup light brown sugar between the 12 muffin tins. (I did this by cutting the butter into 12 little cubes)

Next slice enough peaches to cover the bottom of each muffin tin. I did about 4 slices in each. Dice any leftover peach and save for the batter. Set aside and start working on your batter.

Add 1/3 cup butter to a stand mixer with the paddle attachment. Cream butter for 2-3 minutes or until lighter in color and fluffy.

Add in both sugars and cream for an additional 2 minutes.

Add in egg and vanilla and mix until combined.

In a large bowl combine the flour, baking powder, salt and cinnamon. Slowly add the dry ingredients to the wet ingredients alternating with the milk.

Fold in the leftover diced peaches by hand. Make sure not to overmix.

Divide the batter between the muffin tin.

Bake for 20-24 minutes or until the cakes look golden brown and set.

Allow the cakes to cool in the pan for 5 minutes then carefully flip the tray to release them onto a wire rack to cool completely.

Serve warm with a scoop of ice cream!

 

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