Peach Upside Down Mini Cakes (Print Version)

Tender mini cakes with caramelized peach topping, perfect for showcasing fresh summer fruit in every delicious bite.

# Ingredients:

→ Topping

01 - Non-stick cooking spray
02 - 1 tablespoon (15 g) unsalted butter, cold
03 - 6 teaspoons (5 g) light brown sugar

→ Cake Batter

04 - 3 fresh peaches, cubed or sliced
05 - 1 ½ cups (190 g) all-purpose flour
06 - 1 teaspoon baking powder
07 - ½ teaspoon baking soda
08 - ¼ teaspoon salt
09 - 2/3 cup (130 g) granulated sugar
10 - 1/3 cup (75 g) unsalted butter, at room temperature
11 - 1 large egg, at room temperature
12 - 1 teaspoon pure vanilla extract
13 - ½ cup (120 ml) buttermilk, at room temperature

# Steps to Follow:

01 - Preheat the oven to 350°F (177°C). Spray muffin pans with non-stick cooking spray.
02 - Cut 1 tablespoon of butter into 12 equal parts. Place each piece into 12 muffin cups. Sprinkle ½ teaspoon of brown sugar into each muffin cup. Slice 1-2 peaches into thin slices and arrange about 3 slices in each muffin cup.
03 - Cut the remaining peaches into small cubes, about 1 cup in total. In a small bowl, whisk together flour, baking powder, baking soda, and salt.
04 - In a mixing bowl with a paddle attachment, beat butter and sugar together until fluffy and creamy, about 2 minutes. Add egg and vanilla extract, then beat for another 2-3 minutes until well combined. The mixture should be fluffy and white.
05 - Add half of the flour mixture into the batter and beat on low speed for 1 minute. Stir in the buttermilk and beat for another minute. Add the remaining flour mixture and beat just until combined. Do not overmix. Fold in the cubed peaches.
06 - Divide the batter evenly into the 12 prepared muffin cups.
07 - Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
08 - Cool the cakes in the pan for 5 minutes. Run a butter knife around the edges, then invert the pan to release the cakes onto a wire rack.
09 - Serve the mini cakes warm with a scoop of vanilla ice cream if desired.

# Additional Notes:

01 - It is not necessary to peel the peaches, but peeling is optional.
02 - Frozen peaches can be used, but they might not caramelize well.
03 - You can substitute a DIY version for buttermilk. Check the original post for details.
04 - One 9-inch cake can be made instead of mini cakes by baking for about 40 minutes.

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