Peach Upside Down Cakelets

Peach season. I thought I was a lover of peaches until I met my husband and my son. More on that. These Peach Upside Down Cakelets take the glorious peach, cover it with cake batter, and then smother it with brown sugar. #obsession

Obsession puts it lightly. During the summer months we pick up a bunch of peaches from the Farmer’s market on Sunday, and Steves and Gavin wait all week, poking and pressing daily at the poor peaches to test ripeness. Often the peaches can take an agonizing 3-4 days to ripen, but oh boy, once they’re ripe – look out!

For this recipe use the peaches when the fruit is more firm than ripe. You can use whatever baking vessel works for you: a pie pan, a square 8×8 cake pan, or my preference, a mini loaf pan. I picked up a 12 loaf pan locally at Surfas, but you can find a variety of sizes online.

Cut parchment paper for each pan – I know it seems like extra labor but it really saves you in the end. Divide out the mixture of ingredients evenly between pans.

After baking, take extra care when extracting the peach cakelets. Serve up with a hot cup of coffee, close your eyes and even though it’s September, reminisce in summer.

OUR FAVES 

Photos by: Maria Hedrick Photography

Peach Upside Down Cakelets

By TheSweetNerd  

September 5, 2018

Ingredients

Topping

3/4 cup butter, softened, divided

1/2 cup packed brown sugar

2 cups sliced peeled fresh peaches

Batter

3/4 cup sugar

1 egg

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

Directions

Topping

1Prep cake loaf pan with parchment paper and nonstick spray

2Melt 1/4 cup butter (divided amongst cake loaf indentations); pour into a greased and parchment paper lined cake loaf pan (or an ungreased 9-inch round baking pan). Sprinkle with brown sugar. Arrange peach slices in single layer over sugar.

Batter

1In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches.

2Bake at 350° for 30-35 minutes for cake loaf pan or 45-50 for a 9” pan minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. It is delicious if served warm!

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5 Comments

  • Kendall
    3 weeks ago

    I love the idea that you took a traditional pineapple upside down approach and fit it to seasonal fruit. What a great idea and they’re so cute!

  • Tessa
    2 weeks ago

    I love the size of these – often I don’t want a big sloppy slice of cake but these are totally manageable. And I LOVE ripe peaches too!

    • Cindy "TheSweetNerd" Rodriguez
      2 weeks ago

      Thanks Tessa. I love the size of them too. They are perfect for little hands.

  • These look amazing and I’d probably want to do a version of pineapple upside as well. Is there a trick or hack for making peaches ripe faster? Just curious.

    • Cindy "TheSweetNerd" Rodriguez
      2 weeks ago

      Thanks Lorna. Yes, try putting the peaches in a paper bag and leaving it in a dry place. This is true for most stone fruit including avocados. Cheers!

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