Mini Peach Upside Down Cakes

Ingredients

• 2 tbsp butter (sliced into 12 equal pieces)
• 0.25 cup light brown sugar (packed)
• 2 fresh peaches (sliced thin; slightly firm peaches recommended)
• 1 cup all-purpose flour
• 0.5 tsp baking powder
• 0.25 tsp baking soda
• 0.5 tsp ground cinnamon
• 0.25 tsp salt
• 6 tbsp unsalted butter (softened)
• 0.666 cup light brown sugar (packed)
• 1 large egg (room temperature)
• 1 large egg yolk (room temperature)
• 0.5 tsp pure vanilla extract
• 6 tbsp buttermilk (room temperature)

Steps

1. 1

   Preheat oven to 350°F (177°C). 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.

2. 2

   Slice the peaches thin and set aside. You do not need to peel them; the skin softens during baking.

3. 3

   Slice 2 tablespoons of butter into 12 equal pieces and place one piece in the bottom of each muffin cup.

4. 4

   Sprinkle 1 teaspoon of brown sugar over the piece of butter in each cup.

5. 5

   Arrange the peach slices over the butter and brown sugar in each cup. Press down gently so they lay flat against the bottom.

6. 6

   In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.

7. 7

   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.

8. 8

   Add the 2/3 cup of brown sugar to the butter and beat until well combined.

9. 9

   Add the whole egg and beat just until blended. Add the egg yolk and beat until combined, then stir in the vanilla extract.

10. 10

    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.

11. 11

    Spoon the cake batter into each muffin cup, filling them about 2/3 full.

12. 12

    Bake at 350°F for 18 to 22 minutes, or until a toothpick inserted into the center of a cake comes out clean.

13. 13

    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.

14. 14

    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 per serving

• dessert
• baking
• peach
• summer
• cake
• vegetarian
• fruit dessert