It’s peach AND raspberry season here in Utah so why not combine these two delicious fruits? I love the combo of peaches and raspberries! My Peach Raspberry Mini Upside Down Cakes are the yummiest, easiest yet impressive looking dessert. I’m excited to share this recipe with you!
Buttery brown sugar peaches and raspberries are topped with a cinnamon buttermilk cake then baked to perfection. Drizzle a simple vanilla glaze over and enjoy! You can also skip the glaze and serve them a la mode.
Your Grocery List
- Brown sugar
- Fresh peaches
- Fresh raspberries
- Granulated sugar
- 1 egg
- AP flour
- Baking powder
- Confectioners sugar
How to Make Peach Raspberry Mini Upside Down Cakes
First, make the buttermilk cake by combining the above ingredients plus a little cinnamon. I decided to add the cinnamon after I took this picture and I’m glad I did. Oh, and this is the same buttermilk cake recipe that I used for my Peaches and Cream Streusel Cake!
Next, assemble the cakes by adding butter, brown sugar, fruit, then cake batter to a greased 12-cup muffin tin.
I highly suggest placing a baking sheet under during baking in case of spillage. The fruit bubbles a lot and mine did spill over a bit. They don’t look like much when the Peach Raspberry Mini Upside Down Cakes come out of the oven but just wait until you flip them over!
Cool them for 10-15 minutes then run a knife around the edges. Place a cooling rack on top of the cakes then flip over. Then place the inverted cooling rack on top of a baking sheet to catch drips.
The glaze is made with a mixture of confectioners sugar, vanilla, and milk. Drizzle over the top of mostly cooled cake and devour! These Peach Raspberry Mini Upside Down Cakes are seriously the best and my family raved and raved over them. The cake is not too soft and not too dense. It has some crunch on the outside and holds up to the juicy fruit so well. You’re going to love them!
Sponsored post for Lee’s Marketplace.
Peach Raspberry Mini Upside Down Cakes
- 1 3/4 sticks (14 TB) butter, divided and softened
- 1/4 cup brown sugar
- 2 large fresh peaches, peeled and sliced
- 6 oz fresh raspberries
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup buttermilk
For the vanilla glaze:
- 1 cup confectioners sugar
- 2 teaspoons milk
- 1 teaspoon vanilla extract
- Baking spray
- Preheat oven to 350° F. Prepare a 12 count muffin pan by spraying with baking spray.
- Place 1/2 tablespoon butter and 1 teaspoon brown sugar in the bottom of each muffin cup. Next add 2-3 raspberries and 2-3 slices of peaches.
- Make the cake by creaming together remaining 1/2 cup softened butter and sugar together for 3-5 minutes using a hand or stand mixer. Add in egg and vanilla then combine well.
- In a separate bowl, combine flour, baking powder, cinnamon and salt. Add the flour mixture and buttermilk alternately to batter. Mix until just combined. Using a large scoop (or about 1/4 cup), add cake batter to each muffin cup.
- Place muffin pan on top of a baking sheet (in case of spillage) then place in the oven. Bake for 25-30 minutes or until toothpick inserted into cake comes out clean.
- Let cool for 5-10 minutes then run a knife around the edges. Place a wire rack over the muffin pan then carefully turn the pan upside down to remove the cakes. Place wire rack with cakes on top of the baking sheet to catch juices and glaze.
- To make glaze, whisk confectioners sugar, milk, and vanilla in a small bowl then drizzle over cooled cakes.
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