Upside Down Mini Peach Cakes
Wed, 10 August 2022
Non-stick cooking spray
1 tablespoon unsalted butter cold
6 teaspoons light brown sugar
For cake batter:
3 fresh peaches
190g all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
130g granulated sugar
90g unsalted butter at room temperature
1 large egg at room temperature
1 teaspoon pure vanilla extract
120ml buttermilk at room
Preheat the oven to 175oC
Add the sugar and the butter to a bowl and cream them together until a pale sugar/butter mix is made.
Add 1 egg, buttermilk and vanilla to the mixture
Sieve in the flour, salt, baking powder and soda. Fold together using a spatula
Add in 2 peaches diced into small cubes into the mixture and mix throughly.
In the cupcake tin, add a sprinkle of brown sugar and 1/2 tsp of butter to each case, along with 3-4 slices of peach.
Spoon in 1.5 tbsp of the cake mix into each case on top of the peach. Bake for 25-30min until browned and golden.
Allow to cool and serve with fresh cream and peaches
