Description
Delightful peach upside-down mini cakes bring summer’s sweet embrace to your dessert table. Golden caramelized fruit crowns tender small cakes, promising a luscious bite that connects you with seasonal comfort and culinary charm.
Ingredients
Scale
Fruits:
- 2 medium peaches, thinly sliced
Cake Base Ingredients:
- ½ cup (113 grams) unsalted butter, softened
- ½ cup (100 grams) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (120 grams) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (120 milliliters) whole milk
Topping Ingredients:
- 2 tablespoons (30 grams) unsalted butter, melted
- ¼ cup (50 grams) brown sugar
Instructions
- Prepare the oven environment by heating to 350F (175C) and setting up a 12-cup muffin tin with protective parchment rounds or a light grease coating.
- Craft the caramelized foundation by blending melted butter with rich brown sugar, distributing the glossy mixture evenly across each muffin cavity’s base.
- Artfully position delicate peach slices atop the sugar mixture, creating a vibrant fruity landscape in each cup.
- Create a luxurious cake batter by whipping butter and sugar until achieving a cloud-like, aerated consistency.
- Incorporate the egg and vanilla extract, gently folding to maintain the batter’s delicate structure.
- Separately combine flour, baking powder, and salt, whisking to eliminate potential lumps and ensure even distribution.
- Gradually introduce the dry ingredients and milk into the butter mixture, stirring with careful, minimal movements to preserve the batter’s tender texture.
- Generously ladle the batter over the peach arrangement, filling each muffin cup approximately three-quarters full.
- Transfer the tin to the preheated oven, baking for 18-22 minutes until the mini cakes develop a golden, appetizing exterior.
- Verify doneness by inserting a toothpick, which should emerge clean and dry.
- Allow a brief 5-minute cooling period, then carefully loosen the edges with a knife.
- Invert the muffin tin onto a cooling rack, revealing the beautifully caramelized peach tops.
Notes
- Gently caramelize peaches by ensuring brown sugar and butter mixture covers the bottom of each muffin cup evenly for a rich, glossy finish.
- Use ripe but firm peaches to prevent excess moisture from making the cake soggy and maintain structural integrity during baking.
- Consider substituting gluten-free flour blend for traditional flour to make the recipe celiac-friendly without compromising texture or taste.
- Experiment with alternative fruits like nectarines or plums for seasonal variations that keep the upside-down cake concept exciting and adaptable.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 178
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 27 mg