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Peach Upside Down Mini Cakes



Reversed Mini Peach Cake
This super moist and soft inverted mini cake is full of peaches in every bite. Easy to make, this recipe is a guard for a pampering peach season!


This super moist and soft inverted mini cake is full of peaches in every bite. Easy to make, this recipe is a guard for a pampering peach season!

I originally shared this recipe back in August 2014. I took a new photo to update this recipe and bring it forward, because this recipe is a winner!

 Ingredients:


  • 1/3 cup, plus 1 tablespoon (90gr) unsalted butter, softened
  • 6 teaspoons of light brown sugar
  • 3 peaches
  • 1 ½ cups (190gr) all-purpose flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • Asp teaspoon salt
  • 2/3 cup (130gr) sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ½ cup (120ml) buttermilk


 Directions:

Preheat the oven to 350 ° F (177 ° C). Spray pan muffins with non-stick cooking spray.

1 tablespoon of butter divide equally into 12 muffin cups. Sprinkle 1/2 teaspoon of brown sugar into each muffin cup.

Slice 1-2 peaches into thin slices. Put about 3 slices into the bottom of each muffin pan.

Cut the remaining peaches into small cubes. You should get about 1 cup of cubed peaches. Set aside.

To make the batter, in a small bowl, whisk together flour, baking powder, baking soda and salt.

In mixing bowl with paddle attachment, beat the remaining 1/3 cup of butter and sugar together until creamy.

Add egg and vanilla extract and beat for another 2-3 minutes, or until well combined. The mixture should be fluffy and white.

Add half of the mixture into the batter, beat for 1 minute.

Stir in the buttermilk and beat for another minute.

Add the remaining just until combined mixture and beat.

Fold in the cubed peaches.

Divide the batter into 12 muffin pan cups. I like to use this large cookie scoop.

Bake for 25-30 minutes, or until the inserted toothpick comes out clean.

Cool the cakes in the pan for 5 minutes. Place the wire rack over the muffin pan and carefully pan the pan upside down to remove the cakes. Cool completely before serving.

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