24 May 2023

Mini Peach Upside Down Cakes

Name: Mini Peach Upside Down Cakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 1 Peach; 2tbsp Unsalted butter; 2tbsp Caster sugar; 2tsp Neutral oil; 2 Peach; 90g Unsalted butter; 100g Caster sugar; 1 Egg; 1tbsp Vanilla extract; 90ml Buttermilk; 180g Plain flour; 1tsp Baking powder; a pinch of Salt; 1tsp Poppy seeds

These super moist mini upside down cakes are bursting with peaches in every bite.

Substitutes:

No egg? Use ground flax seeds instead. Mix together 1 tablespoon of flax seeds with 3 tablespoons of water and let thicken for 5 minutes.
Vegan? Use vegan butter instead and plant milk with 1 tbsp lemon juice instead of buttermilk.
No peaches? Use nectarines, plums or apricots instead.

Prep time: 20 minutes

Cook time: 30 minutes

Total time: 50 minutes

Servings: 6

Ingredients:

For the top:

1 Peach (sliced)

2 tbsp Unsalted butter

2 tbsp Caster sugar

2 tsp Neutral oil

For the batter:

2 Peaches (cut into small cubes)

90 g Unsalted butter

100 g Caster sugar

1 Egg

1 tbsp Vanilla extract

90 ml Buttermilk

180 g Plain flour

1 tsp Baking powder

a pinch of Salt

1 tsp Poppy seeds

Recipe:

Preheat the oven to 180C/160c fan/4 gas mark. Oil your muffin tin with neutral oil. Divide butter and caster sugar into 12 equal parts and place into the 12 muffin cups. Arrange 2-3 slices of peach over the butter and sugar to cover the bottom of each muffin cup. Set aside.
Whisk together the plain flour, baking powder and salt. Set aside.
In a large mixing bowl, using an electric whisk, mix together the butter and caster sugar for about 2 minutes, or until whiten and fluffy.
Add the egg and vanilla, and whisk again. Then add the buttermilk and mix until combined.
Add the flour mixture, poppy seeds and chopped peaches. Mix until you have a smooth batter.
Divide the cake batter into the prepared muffin cups. Bake the mini cakes for about 25-30 minutes, or until an inserted toothpick comes out clean.
Cool the cakes in the muffin tin for 5 minutes, and then run a butter knife around the edges to release the sides. Place a wire rack on top of the muffin tin and flip over to release the mini cakes. Be gentle removing the pan. If the cakes don’t come out easily this way, use a butter knife to scoop them out of each cup instead.
Serve on their own or with vanilla ice cream.