Peach Upside-Down Mini Cakes

October 29, 2020
Created by Harmons
1 hour 15 minutes
Serves 12
  • 6 Tbsp unsalted butter, divided and softened
  • 6 tsp packed light brown sugar, divided
  • 3 under ripe peaches or nectarines, divided
  • 1 1/2 cups unbleached all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 Tbsp chopped fresh marjoram
  • 3/4 cup buttermilk

Preheat oven to 350° and grease a 12 cup muffin pan.

Divide 1 tablespoon butter equally into each muffin cup. Sprinkle 1/2 teaspoon brown sugar into each muffin cup.

Cut 2 peaches into thin slices. Fan 3 peach slices into bottom of each muffin cup. Cut remaining peach into small cubes, transfer to a small bowl and set aside.

In a small bowl, add flour, baking powder, baking soda, and salt and whisk to combine.

In a bowl, add remaining 5 tablespoons butter and granulated sugar and cream together. Add egg, vanilla, and marjoram and stir until combined.

Add 1/2 of flour mixture to batter and combine, 1 minute. Add buttermilk and combine, 1 minute. Add remaining 1/2 flour mixture and combine. Add cubed peaches and fold until combined. Divide mixture into muffin pans. Bake until a toothpick inserted into center of cups comes out clean, 20-25 minutes.

Remove from oven and let cool 5 minutes. Place a wire rack over muffin tin and invert tin to remove cakes onto wire rack to cool completely.