Mini Peach Upside Down Cakes
Allie’s Cottage cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
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A brown sugar spice cake with caramelized peaches, baked in a muffin tin and flipped for a portable, no-fork-required summer treat.
- Time
- 50 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Peach Topping
- 300 g
Cake Batter
- 2 g
- 1 g
- 1 g
- 1 g
- 50 g
- 17 g
- 2 g
- 90 g
Weights are estimates. Together, the ingredients weigh about 890 g before cooking, which is about 75 g per serving.
Steps
Preheat oven to 350°F (180 °C) (177°C (350 °F)). Grease a standard 12-cup muffin tin very well. Parchment circles in the bottom of each cup are optional but recommended to ensure the peaches don't stick.
Slice the peaches thin and set aside. You do not need to peel them; the skin softens during baking.
Slice 2 tablespoons of butter into 12 equal pieces and place one piece in the bottom of each muffin cup.
Sprinkle 1 teaspoon of brown sugar over the piece of butter in each cup.
Arrange the peach slices over the butter and brown sugar in each cup. Press down gently so they lay flat against the bottom.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a separate large bowl, beat the 6 tablespoons of softened butter on medium speed using a hand mixer or stand mixer until light and fluffy, about 3 to 4 minutes.
Add the 2/3 cup of brown sugar to the butter and beat until well combined.
Add the whole egg and beat just until blended. Add the egg yolk and beat until combined, then stir in the vanilla extract.
Add the dry ingredients and the buttermilk to the wet ingredients alternately, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
Spoon the cake batter into each muffin cup, filling them about 2/3 full.
Bake at 350°F (180 °C) for 18 to 22 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Remove from the oven and let the cakes cool in the pan for exactly 10 minutes. Set a timer, as cooling too briefly may cause them to fall apart, while cooling too long may cause the caramel to stick.
Flip the muffin tin onto a cooling rack or serving platter to release the cakes. Serve warm with whipped cream or vanilla ice cream.
Notes
Slightly firm peaches hold their shape better during baking than fully ripe ones. Do not peel the peaches; the skin adds color and softens significantly in the oven. It is crucial to flip the cakes exactly 10 minutes after removing them from the oven to prevent sticking.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 187
- Protein
- 2 g
- Carbs
- 26 g
- Fat
- 9 g
- Fiber
- 1 g
Where the calories come from
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