Peach season is in full swing – make the most of it by putting peaches on and in everything – including these Mini Peach Upside Down Cakes!
These cakes are light + moist, sweet – but not too sweet – and flavored with fresh peaches, vanilla, cinnamon, and nutmeg. Serve with fresh nutmeg-spiced whipped cream to take this already-delicious dessert over the top! It’s the perfect dessert for a crowd!
I’ll never get tired of finding ways to use up all the fresh peaches that I inevitably end up HOARDING away each year at this time. I eat them plain at breakfast, lunch, and dinner. I add them to salads (ahem, I have a GREAT one coming to the blog next week!) and, of course, I add them to dessert.
I love the way upside down cake showcases fresh fruit – you can see the juicy-ness and the beautiful color of the peaches. They aren’t hidden away like they are in muffins or something like that.
Not that peach muffins wouldn’t be absolutely scrumptious – I just LOVE the color of peaches – especially after they’ve been cooked. How could we hide that?!
I mean, SWOON. Fresh peaches, you’re basically the only food group I need.
How to Make Mini Peach Upside Down Cakes:
First, whip up the batter. It’s as simple as mixing up a simple cake batter (or even a simple cookie dough). For flavor, we’re adding chopped fresh peaches, vanilla, and a hint of cinnamon and nutmeg.
Butter your muffin tin WELL so the cakes release easily later. Add a small piece of butter and a sprinkle of brown sugar in each spot.
Next, add some fresh peach slices to each spot, and top with the batter and a sprinkle of raw turbinado sugar (optional, but yummy).
And, bake! That’s it. SO EASY people. Let the cakes cool in the muffin pan for about 5 minutes, then run a butter knife around the edges to release them, and invert them onto a cooling rack.
If some of your peach pieces don’t come out with the cakes, don’t fret. It happened to me too. Carefully remove them using a spoon (the pan and the peach pieces will be hot!) and place them on top of the cakes that they fell off of.
Serve with ice cream or whipped cream! Homemade whipped cream is a must here – it takes about 5 minutes to whip up. Just beat cold heavy cream with a splash of vanilla and a few sprinkles of sugar in a bowl on high speed until it’s stiff. I love adding a sprinkle of nutmeg for extra flavor – it’s a trick my mom taught me!
And, if you’re feeling REALLY extra (which I obviously was the day I made these) top the whole thing off with a dusting of powdered sugar.
And, the final and most important step – dig in! Be sure to share these with friends on a warm summer evening, preferably while sitting outside and sipping iced tea. WOW that sounds nice – pardon me while I go round up some friends to share these with!
Did you make this recipe? Snap a photo and leave a comment!
Mini Peach Upside Down Cakes with Nutmeg Spiced Whipped Cream
For the Peach Layer
- 4 medium peaches, sliced
- 1/3 cup granulated or cane sugar
- brown sugar
- 5 TBSP butter + more for greasing the muffin tin
For the Cakes
- 1 stick salted butter, softened
- 1 cup granulated or cane sugar
- 3 TBSP brown sugar, packed
- 2 eggs
- 1 tsp vanilla
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup full fat greek yogurt
- 1 cup diced peaches about 2 medium peaches
- optional - raw sugar, for sprinkling
Nutmeg Spiced Whipped Cream
- 1 cup heavy whipping cream keep it in the fridge until the last second - it needs to be COLD!
- 2-3 TBSP powdered sugar more or less to taste
- a pinch nutmeg more or less to taste
- 1 tsp vanilla
- Prep: Preheat oven to 350 degrees F.Slice your 4 peaches. Add to a shallow bowl and pour the sugar over them. Let sit for 5 minutes. Butter each cavity in your muffin tin well. Cut the 5 tbsp butter into quarters and add one piece to each cavity. Set aside. Sprinkle 1/2 tsp brown sugar into the bottom of each buttered muffin tin cavity. Add 2-3 peach slices to each muffin tin cavity. You may need to cut them a bit smaller to make them fit.
- Make the cake batter: Cream softened butter in a large mixing bowl until smooth and creamy. Then ad the sugar and mix until creamed together. Mix in one egg at a time. Add the vanilla and mix until just combined.Add the dry ingredients and mix until just combined. Add the greek yogurt and mix until just combined. Batter will be thick. Scrape the bowl to make sure everything is combined. Stir in the 1 cup of diced peaches.Add batter to each of the prepared cavities in the muffin tin. Fill until just below the edge of the cavity. Sprinkle on some raw sugar, if desired.
- Bake: Bake for 27-30 minutes. Cakes will be lightly golden browned around the edges and shouldn't feel wet if you gently poke the top of one. A toothpick inserted will also come out clean (or with some crumbs, but not wet batter). Let the cakes cool in the pan for 5 minutes, then run a knife around the edge to loosen and then invert the cakes onto a cooling rack. If any stray peaches stuck to the pan, gently remove them (careful, they'll be hot) and place them back on the cakes. (Don't fret if this happens - it happens to me too!)
- Make the Whipped Cream: Make sure to leave your heavy cream in the fridge until the last second - if it's not super cold, it won't whip up. Add all ingredients for the whipped cream to a large bowl (it will splatter) and mix on high speed with electric mixer until stiff peaks form. Don't keep mixing once it reaches that point. Store leftovers tightly covered in the fridge for 1-2 days. Don't make this ahead - it's best fresh.
- Serve + Store: Serve with a dollop of the nutmeg spiced whipped cream! Store at room temperature or in the fridge for up to 4 days, tightly covered with foil, plastic wrap, or in an airtight container container.
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