Peach Upside Down Mini Cakes Recipe

Peach Upside Down Mini Cakes are a delightful spin on a nostalgic classic, transforming juicy, sun-ripened peaches into beautiful, single-serve desserts. Imagine tender vanilla cake with pockets of real fruit, plus a buttery brown sugar glaze that seeps into every bite. These mini cakes are a stunning treat for brunch, family dinners, or anytime you need a little sunshine on your plate. Whether you’re a peach lover or just looking for a playful, impressive dessert to celebrate summer, this recipe is destined to be a new favorite in your kitchen.

Peach Upside Down Mini Cakes Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in these Peach Upside Down Mini Cakes is chosen for maximum flavor and best-ever texture. Even better, you won’t have to hunt down anything fancy — they’re simple, classic, and each one brings their own magic to the mix.

  • Non-stick cooking spray: Ensures your mini cakes release easily from the muffin pan, keeping those gorgeous peach tops intact.
  • Cold unsalted butter (1 tablespoon for topping): Cold butter helps create that glossy, caramelly layer in the pan that defines upside down cakes.
  • Light brown sugar (6 teaspoons): Adds a rich, molasses-y sweetness to the peach topping and helps them caramelize beautifully.
  • Fresh peaches (3 total): The true star! Juicy, ripe peaches deliver vibrant flavor and a gorgeous color contrast in every individual cake.
  • All-purpose flour (1 ½ cups): Gives the cakes the perfect structure so they’re soft but not crumbly — just the right bite.
  • Baking powder (1 teaspoon): Helps the cakes rise nicely in the oven, making them light and airy.
  • Baking soda (½ teaspoon): Works with the buttermilk for added lift and even tenderness across these mini cakes.
  • Salt (¼ teaspoon): Just a pinch balances the sweetness and boosts the flavors.
  • Granulated sugar (2/3 cup): Sweetens the cake batter and creates that quintessential cake crumb.
  • Unsalted butter (1/3 cup, at room temperature): Adds creamy richness and ensures your batter whips up fluffy and light.
  • Large egg (at room temperature): Binds the batter and provides structure for tender cakes.
  • Pure vanilla extract (1 teaspoon): Rounds out the flavor for a deep, vanilla-scented cake base.
  • Buttermilk (½ cup, at room temperature): Adds tang and extra moisture, making the cake impossibly soft — don’t skip it!

How to Make Peach Upside Down Mini Cakes

Step 1: Prep the Pan

Start by preheating your oven to 350°F (177°C) — this ensures an even bake. Next, liberally coat a 12-cup muffin pan with non-stick cooking spray. This simple step makes it super easy to turn your Peach Upside Down Mini Cakes out cleanly, so all those caramelized peaches end up on top where they belong.

Step 2: Create the Buttery Peach Topping

Slice 1 tablespoon of cold unsalted butter into 12 little pieces, placing one piece in each muffin cup. Sprinkle ½ teaspoon of brown sugar over the butter in each cup. Take 1-2 peaches and slice them thinly, arranging about 3 slices to overlap in an artsy pattern at the bottom of every muffin cup. This buttery-sweet base will become the gorgeous, sticky top once the cakes are flipped.

Step 3: Chop Extra Peaches

Dice up the remaining peaches into small cubes — you’ll want about a cup. These juicy cubes get folded into the batter, guaranteeing that every bite of your Peach Upside Down Mini Cakes bursts with fresh peach flavor. Set them aside for now, dreaming of their fruity magic.

Step 4: Whisk the Dry Ingredients

Grab a small bowl and whisk together your all-purpose flour, baking powder, baking soda, and salt. Mixing them separately ensures later that your cakes rise evenly and have the perfect crumbly, tender texture.

Step 5: Cream Butter and Sugar

In the bowl of a mixer fitted with a paddle attachment, beat your room-temperature butter with the granulated sugar until it’s fluffy and pale, about 2 minutes. This step is key for a light, soft cake — don’t rush it!

Step 6: Add Egg and Vanilla

Mix in the egg and vanilla extract. Continue beating for another 2-3 minutes until the mixture turns light and airy. Don’t worry if it looks a little curdled after adding the egg; just keep mixing, and the batter will smooth out perfectly.

Step 7: Combine Batter Ingredients

On low speed, add half your dry ingredients to the butter mixture, beating for a minute just until combined. Next, pour in all of the buttermilk and beat for another minute, then finish by adding the rest of the dry mixture. For the softest Peach Upside Down Mini Cakes, be careful not to overmix — a few little lumps are fine!

Step 8: Fold in Cubed Peaches

Using a spatula, gently fold the peach cubes into the batter, ensuring they’re evenly distributed. This keeps the cakes juicy, and adds extra pops of peach in every tender bite.

Step 9: Assemble and Bake

With a large cookie scoop or spoon, portion the batter evenly over your peach-lined muffin cups. Each cup gets a generous scoop (about 1/12 of the batter). Bake for 25-30 minutes, or until a toothpick poked into the center comes out clean and the tops are a light golden brown.

Step 10: Cool and Invert

Let your cakes cool in the pan for just 5 minutes — this lets the glaze set but keeps everything warm and easy to unmold. Carefully run a butter knife around each cake, then place a wire rack over the muffin pan and flip everything over. Tap or gently shake to release your Peach Upside Down Mini Cakes. You’ll see the glistening peach topping on every single cake — pure delight!

How to Serve Peach Upside Down Mini Cakes

Peach Upside Down Mini Cakes Recipe - Recipe Image

Garnishes

For a little flourish, dust these mini cakes lightly with powdered sugar or add a dollop of freshly whipped cream. Even more decadent: top each cake with a scoop of sweet vanilla ice cream. These garnishes perfectly complement the warm, gooey peach topping and make each serving look irresistibly inviting.

Side Dishes

Peach Upside Down Mini Cakes make a fabulous dessert for brunch, picnics, or cozy dinners. Serve with a fruit salad for a fresh and colorful pairing, or alongside a drizzle of honeyed yogurt to balance the sweetness. I love offering a platter with tea or strong coffee — the cakes are so soft and moist, they’re a hit at any gathering.

Creative Ways to Present

If you want to wow your guests, arrange the mini cakes on a vintage cake stand with peach slices or edible flowers scattered around. For parties, serve in colorful cupcake liners or stack them in a rustic tower, drizzle with caramel sauce, and add mint sprigs. Each presentation option shows off the peach topping and turns Peach Upside Down Mini Cakes into a true centerpiece.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare!), store them in an airtight container at room temperature for up to one day, or refrigerate for up to three days. The cakes stay surprisingly moist, and the peach topping remains luscious — just let them come to room temp for the best flavor.

Freezing

Yes, you can freeze Peach Upside Down Mini Cakes! Cool them completely, then wrap each cake tightly in plastic wrap and place in a zip-top freezer bag. They’ll keep well for up to two months. Thaw at room temperature or gently reheat for a fresh-baked taste.

Reheating

To enjoy your cakes warm, pop them in the microwave for 10-15 seconds or heat in a 300°F oven for 5-7 minutes. This revives the soft cake crumb and encourages the peach topping to turn gorgeously gooey again — just like fresh out of the oven.

FAQs

Can I use canned or frozen peaches instead of fresh?

Absolutely! While fresh peaches give the brightest flavor and best texture, you can swap with well-drained canned peaches or thawed, patted-dry frozen peaches when fresh aren’t in season. Adjust the sweetness depending on how sweet your peaches are.

What’s the best way to get the cakes out of the pan without sticking?

Be sure to generously coat your muffin pan with non-stick spray and don’t let the cakes cool completely before inverting. Running a butter knife around the edge before flipping helps too. If any peach slices stick, gently lift them out and tuck back on top of the cakes.

Can I make these mini cakes gluten free?

Yes, substitute a high-quality 1:1 gluten free flour blend for the all-purpose flour. The texture will be a little different, but the cakes will still be moist and flavorful. Just check your blend contains xanthan gum for best results.

Can I double the recipe for a crowd?

Certainly! The recipe scales well; simply double all the ingredients and use two 12-cup muffin pans. Bake both pans together if they fit in your oven, rotating halfway through for even results. Everyone will be wowed by your batch of Peach Upside Down Mini Cakes!

Is it possible to make these dairy free?

Definitely! Use plant-based butter for both the topping and batter, and replace buttermilk with a dairy-free milk mixed with a teaspoon of lemon juice. The cakes will turn out tender and flavorful, with all the spirit of the original recipe.

Final Thoughts

If you’re after a show-stopping little dessert that’s as fun to make as it is to eat, these Peach Upside Down Mini Cakes are pure joy, bite after bite. Don’t let peach season slip by without giving them a try — you might just find yourself baking a double batch! If you bake them, I’d love to hear how you served or customized these charming little cakes.

Print

Peach Upside Down Mini Cakes Recipe

Delicious Peach Upside Down Mini Cakes that are perfect for a sweet treat. These individual cakes feature caramelized peaches on top of a moist and fluffy cake base, making for a delightful dessert.

  • Author: Rita
  • Prep Time: 20 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 50 minutes
  • Yield: 12 mini cakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Topping:

  • Non-stick cooking spray
  • 1 tablespoon unsalted butter (cold)
  • 6 teaspoons light brown sugar
  • 3 fresh peaches

Cake Batter:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2/3 cup granulated sugar
  • 1/3 cup unsalted butter (at room temperature)
  • 1 large egg (at room temperature)
  • 1 teaspoon pure vanilla extract
  • ½ cup buttermilk (at room temperature)

Instructions

  1. Preheat the oven: Preheat the oven to 350°F (177°C) and spray a muffin pan with non-stick cooking spray.
  2. Prepare the topping: Cut butter into 12 pieces and place in muffin cups. Sprinkle brown sugar into each cup. Slice peaches and place 3 slices into each cup.
  3. Make the cake batter: Cube the remaining peaches. In a bowl, whisk flour, baking powder, baking soda, and salt. In a mixing bowl, beat butter and sugar, then add egg and vanilla. Mix in flour mixture and buttermilk. Fold in cubed peaches. Divide batter into muffin cups.
  4. Bake: Bake for 25-30 minutes until a toothpick comes out clean. Cool for 5 minutes, then invert the pan to release the cakes.
  5. Serve: Enjoy warm with vanilla ice cream.

Notes

  • Cold butter is easier to cut into small pieces.
  • Room temperature ingredients ensure a smooth batter.

Nutrition

  • Serving Size: 1 mini cake
  • Calories: 220
  • Sugar: 15g
  • Sodium: 180mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 40mg

Keywords: Peach Upside Down Mini Cakes, Mini Peach Cakes, Peach Dessert Recipe

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