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Peach Upside Down Cake

This mini upside-down peach cake recipe is perfect for two with juicy peaches nestled in a creamy caramel topping and atop a light spongy cornmeal cake.

Fresh Peach Upside Down Cake! Made with flavorful cornmeal, a soft crumb, sweet peaches and finished with whipped cream and raspberries. Such a tempting summer dessert!



Peach Upside Down Cake Made into Individual Portions

I love cupcakes and I love when you can convert a traditional cake into an individual cupcake, like German Chocolate Cupcakes for instance or Cheesecake Cupcakes People always just love them that much more and serving them up is cleaner and easier. Peach Upside Down Cakes need to find a place on your menu ASAP! They are simply heavenly! Think peach cobbler, meets sweet cornbread, meets upside down cake all made into one decadent cupcake. Pretty epic right?

How to Make Peach Upside Down Cake {Easy Individual Size}

  • 1. Preheat oven to 350 degrees.

  • 2. Prepare jumbo muffin cups: Spray each well of a 6-cup jumbo muffin pan with cooking spray.

  • 3. Add first brown sugar layer: Divide 4 Tbsp melted butter among wells, adding about 2 tsp to each, then evenly sprinkle 1 tbsp of the brown sugar into each well over butter.


  • 4. Top with peaches: Layer peaches over brown sugar layer, adding four slices to each well.

  • 5. Make batter: In a mixing bowl whisk together flour, cornmeal, baking soda and salt for 20 seconds. Make a well in center of flour mixture. In a separate mixing bowl mix together sugar and 3 Tbsp melted butter then whisk in egg, vanilla and buttermilk, mixing until well blended. Pour buttermilk mixture into flour mixture and using a wooden spoon, stir just until combined.

  • 6. Spoon batter over peach layer: Divide mixture among muffin cups adding about a 1/4 cup to each, then spread into an even layer.

  • 7. Bake until set: Bake in preheated oven until toothpick comes out clean (or with a crumb or two), about 18 – 21 minutes.

  • 8. Cool briefly and invert: Let cool 5 minutes. Run a knife around edge to loosen if needed then set a wire rack over pan and invert onto wire rack.

  • 9. Cool and garnish: Let cool and serve topped with whipped cream and decorate with raspberries and mint or serve warm with vanilla ice cream.

This is my Favorite Part !


Such a delicious summer cupcake! A brown sugar peach topping is added to a muffin pan then topped with with a cornmeal cake batter and baked, then invert and you've got a delicious upside down cupcake!

Servings: 6

Prep Time 30 minutes Cook Time 20 minutes Total Time 50 minutes

Ingredients

  • 4 Tbsp (56g) butter, melted*

  • 6 Tbsp (74g) slightly packed light-brown sugar

  • 2 medium peaches (10 oz), peeled if desired, cored and each sliced into 12 slices

  • 1/2 cup (71g) all-purpose flour

  • 1/2 cup (76g) cornmeal

  • 1/4 tsp baking soda

  • 1/4 tsp salt

  • 3 Tbsp (42g) butter, melted

  • 1/2 cup (110g) granulated sugar

  • 1 large egg

  • 1/2 tsp vanilla extract

  • 2/3 cup (160ml) buttermilk

  • Whipped cream or vanilla ice cream, for serving

  • Raspberries and fresh mint, for garnish (optional)


Instructions

  1. Preheat oven to 350 degrees. Spray each well of a 6-cup jumbo muffin pan with cooking spray.

  2. Divide 4 Tbsp melted butter among wells, adding about 2 tsp to each, then evenly sprinkle 1 tbsp of the brown sugar into each well over butter.

  3. Layer peaches over brown sugar layer, adding 4 slices to each well. Set aside.

  4. In a mixing bowl whisk together flour, cornmeal, baking soda and salt for 20 seconds. Make a well in center of flour mixture.

  5. In a separate mixing bowl mix together sugar and 3 Tbsp melted butter then whisk in egg, vanilla and buttermilk, mixing until well blended. Pour buttermilk mixture into flour mixture and using a wooden spoon, stir just until combined.

  6. Divide mixture among muffin cups adding about a 1/4 cup to each, then spread into an even layer. Bake in preheated oven until toothpick comes out clean (or with a crumb or two), about 18 - 21 minutes*.

  7. Let cool 5 minutes. Run a knife around edge to loosen if needed then set a wire rack over pan and invert onto wire rack (tap bottom of wells to help coax out).

  8. Let cool and serve topped with whipped cream and decorate with raspberries and mint or serve warm with vanilla ice cream.


Recipe Notes

At this point they may have tiny domes in the center so take a clean kitchen towel or a few paper towels and gently press down on the centers to level.


COURSE: DESSERT

CUISINE: CANADIAN

KEYWORD: CORNMEAL CAKE, PEACH CUPCAKES, PEACH RECIPES


EASY PEEZY, PEACHY SQUEEZE

Happy summer y'all!


 

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