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If you're craving something sweet and fun, these little upside down peach cakes are hard to beat. Juicy peaches bubble away underneath, turning gooey and full of flavor. A super-soft vanilla base sits on top, soaking up all the syrup. Every bite screams summer. Sure, peak peaches are awesome, but I've made these with frozen ones too—nothing chases winter blues like these sunny treats.
The first time I made these, it was sweltering out and there was a family picnic. They vanished before my camera could even come out. Now my nephews won’t let a summer pass without these on the table.
Luscious Ingredients
- Buttermilk: gives the cake a slight tang and makes it really moist. If you’re out, mix regular milk with lemon juice for a quick fix.
- Unsalted butter: brings loads of richness. Let it soften up before using so it blends in easy.
- All-purpose flour: holds everything together. Sifting it can help make the cake extra soft.
- Light brown sugar: adds toffee hints to the gooey bottom. Soft and fresh brown sugar is the best pick.
- Large egg: binds the batter and boosts that nice yellow color. Farm eggs are especially tasty here.
- Baking powder and baking soda: keep your cakes light and fluffy.
- Salt: helps all the sweet flavors pop. Grab fine salt for even mixing.
- Granulated sugar: sweetens and helps get that golden finish on top.
- Ripe peaches: the star! Super sweet and juicy ones make everything better—hit up a local stand if you can.
- Pure vanilla extract: smooths out all the flavors and boosts that fruity aroma.
Step by Step Directions
- Get That Pan Ready:
- Spray your muffin tray with nonstick spray so the cakes won't stick later.
- Slice and Layer the Peaches:
- Cut up your peaches nice and thin. Lay three slices in each muffin section, and watch them sizzle away in the sugar and butter as they bake.
- Chop Extra Peaches:
- Cube up any leftover peach into bite-size pieces for folding right into the batter—about a cup's worth.
- Make Your Topping:
- Drop a little cold butter chunk in every muffin cup, followed by a half spoonful of brown sugar. That’ll make sweet syrup that soaks the peaches.
- Blend Dry Stuff:
- Mix flour, baking soda, powder, and salt together in a small bowl so there are no clumps.
- Mix Butter and Sugar:
- Beat the soft butter and white sugar for a couple minutes until the mixture's pale and fluffy. This makes for a cake that’s fluffy, not dense.
- Whip in Egg and Vanilla:
- Add in the egg and a splash of vanilla and beat for another two or three minutes until it all smooths out, even if it looks weird for a bit.
- Combine Wet and Dry Mixes:
- Pour in half your dry mix, blend on low, then add your buttermilk and stir it in. Finish with the rest of the dry mix, mixing just until it all comes together. Don’t overdo it or the cakes get tough.
- Stir in Peach Chunks:
- Fold in your diced peaches so they’re scattered in the batter.
- Spoon Out the Batter:
- Scoop batter into the muffin tin sections. A big cookie scoop works awesome if you have one.
- Bake Them Up:
- Bake in a 350°F oven for twenty-five to thirty minutes. When a toothpick comes out clean and the tops are lightly golden, they’re good to go.
- Flip Out the Cakes:
- After baking, give them five minutes to cool, loosen around the edges with a knife, then hold a wire rack over the pan and flip. The little cakes will drop out with their peachy tops shining.
- Tuck Into Warm Cakes:
- Dig in while they’re still warm. If you’re going all out, add a scoop of vanilla ice cream on top.
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Turning these cakes out is always a little showy, but I love how they come out so shiny and golden. Cutting into that first one, when the peaches tumble and the smell hits you, always brings back memories of baking with my grandma—she was obsessed with all things peach.
Ways to Store
Let the cakes cool off completely before tucking them into an airtight box. They'll stay fresh at room temp for two days. If you stow them in the fridge, they'll keep for about five days—just let them come up to room temp before eating. Freezing works too: wrap each one, then thaw on the counter or zap for a few seconds in the microwave.
Ingredient Swaps
No peaches around? Go for nectarines or plums instead. Buttermilk missing? Stir a teaspoon of lemon juice or vinegar into half a cup of milk, let it sit for a bit, and you're covered. Gluten free blends work in place of regular flour, and dairy free butter swaps in easily if you need it.
Serving Ideas
Serve these warm cakes with a scoop of vanilla ice cream or some dollops of whipped cream on top. My family even likes them for brunch, finished with powdered sugar. Put out sliced peaches or caramel sauce and let everyone DIY their top.
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Peach Upside Down Cakes Through Time
Upside down cakes really caught on thanks to pineapples back in the early 1900s, but Southern bakers have loved peach versions forever. Baking them mini-style makes them playful and modern, plus you get a blast of nostalgia in every bite.
Frequently Asked Questions
- → Is it okay to use frozen or canned peaches?
Yep, canned peaches make a good swap. Frozen peaches work but might not get as caramelized as fresh slices.
- → Should peaches be peeled first?
Peeled or not, either way works great. Go with what you like best.
- → Can I bake this as one big cake?
Go for it. Use a 9-inch pan and bake around 40 minutes for a single, bigger cake.
- → What do these mini cakes go well with?
Add a scoop of vanilla ice cream or a puff of whipped cream if you want extra sweetness.
- → Any tricks to get the cakes out easily?
Let them rest five minutes, then loosen edges with a knife and tip them onto a rack while still warm.