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Ingredients:
- 2 ripe peaches, pitted and sliced
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- Whipped cream or vanilla ice cream for serving (optional)
Directions:
- Prepare the baking dish:
Preheat the oven to 350 degrees F (175 degrees C).
Grease a 12-cup muffin or mini cake pan with nonstick spray or butter.
- Prepare the topping:
In a small saucepan over medium heat, melt the butter.
Stir in the brown sugar until melted and bubbly.
Remove from heat and pour batter evenly into bottom of each muffin cup.
Arrange peach slices over brown sugar mixture.
- Make the cake batter:
In a mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
In another bowl, combine buttermilk, eggs, and vanilla extract.
Pour wet ingredients into dry ingredients and mix until just combined.
- Make the cake:
Place batter over peach slices in each muffin cup, filling about two-thirds full.
- Bake:
Bake in preheated oven for 20-25 minutes, or until toothpick inserted in center comes out clean.
- Cool and Serve:
Leave mini cakes to cool in pan for about 5 minutes.
Carefully invert cakes onto serving plate to remove cake.
Serve warm with whipped cream or vanilla ice cream, if desired.
Prep Time: 15 mins | Cook Time: 25 mins | Servings: 12
Enjoy these delicious little peach upside-down cakes, perfect as a snack or dessert!