Peach Upside Down Mini Cakes (Print Version)
# Ingredients:
→ Topping
01 -
Nonstick spray for pans
02 -
Chilled unsalted butter, 15 g
03 -
Light brown sugar, 30 g
→ Cake Batter
04 -
3 ripe peaches
05 -
190 g plain flour
06 -
1 tsp baking powder
07 -
0.5 tsp baking soda
08 -
0.25 tsp salt
09 -
130 g white sugar
10 -
75 g soft unsalted butter
11 -
1 big egg, at room temp
12 -
1 tsp real vanilla extract
13 -
120 ml buttermilk, room temp
# Instructions:
01 -
Heat oven to 177°C. Give your 12-cup muffin tray a spray with nonstick spray.
02 -
Cut cold butter into 12 bits, pop one in every muffin cup, then dust each spot with some brown sugar.
03 -
Slice up 1-2 peaches into thin pieces. Line the bottom of every muffin cup with around 3 slices.
04 -
Chop the leftover peaches into little cubes, you want to end up with about a cup. Set ‘em aside.
05 -
Grab a bowl. Combine flour, baking powder, baking soda, plus salt and give them a whisk.
06 -
With an electric mixer, beat the soft butter and sugar for a couple of minutes until they’re nice and fluffy.
07 -
Add in the egg and the vanilla. Whip everything for another 2 to 3 minutes until it looks pale and airy.
08 -
Toss in half your flour blend. Mix on low for one minute. Pour in the buttermilk, mix again, then add the rest of the flour. Mix gently until it just comes together.
09 -
Fold in those diced peaches carefully. Don’t fuss with it too much.
10 -
Scoop the batter into your muffin cups, trying to get it even in each one.
11 -
Bake for around 25 to 30 minutes. You’ll know they’re ready when a toothpick poked in the center comes out clean.
12 -
Sit the tray out for 5 minutes. Slide a knife around the edges to help loosen, then flip the tray over a wire rack to get the mini cakes out.
13 -
Enjoy while warm. They’re awesome with a scoop of vanilla ice cream if you want.
# Notes:
01 -
You don’t have to peel the peaches—skins give nice color and texture.
02 -
Frozen or canned peaches are okay, but they might brown differently.
03 -
If you’re out of buttermilk, just sour some regular milk with a splash of vinegar or lemon.
04 -
Want one big cake? Bake in a 9-inch pan for around 40 minutes.