Studio 5 - Weekdays at 11am on KSL 5

Mini Peach Upside Down Cakes

By Lesli Sommerdorf
Cobbler meets cupcake in this delicious dessert mash-up.

Lesli Sommerdorf shares this sweet summer treat.


Peach Upside Down Cake


  • 6 tablespoons unsalted butter, divided and softened
  • 6 teaspoons packed light brown sugar, divided
  • 3 under ripe peaches or nectarines, divided
  • 1 1/2 cup unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 tablespoon chopped fresh marjoram
  • 3/4 cup buttermilk


Preheat oven to 350 degrees and grease a 12 cup muffin pan.

Divide 1 tablespoon butter equally into each muffin cup. Sprinkle 1/2 teaspoon brown sugar into each muffin cup.

Cut 2 peaches into thin slices. Fan 3 peach slices into bottom of each muffin cup. Cut remaining peach into small cubes, transfer to a small bowl and set aside.

In a small bowl, add flour, baking powder, baking soda, and salt and whisk to combine.

In a bowl, add remaining 5 tablespoons butter and granulated sugar and cream together. Add egg, vanilla, and marjoram and stir until combined.

Add 1/2 of flour mixture to batter and combine, 1 minute. Add buttermilk and combine, 1 minute. Add remaining 1/2 flour mixture and combine. Add cubed peaches and fold until combined. Divide mixture into muffin pans. Bake until a toothpick inserted into center of cups comes out clean, 20-25 minutes.

Remove from oven and let cool 5 minutes. Place a wire rack over muffin tin and invert tin to remove cakes onto wire rack to cool completely.

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