Peach Upside Down Mini Cakes With Ginger Honey Caramel Swirl

These Peach Upside Down Mini Cakes with Ginger Honey Caramel Swirl are the ultimate summer treat! Imagine tender, spiced cake nestled atop sweet, caramelized peaches, all swirled with a fragrant ginger-infused honey caramel. These individual cakes are not only incredibly delicious but also beautifully presented, making them perfect for brunch, afternoon tea, or a delightful dessert. They’re surprisingly easy to make and deliver a big impact with every bite. Get ready to experience a burst of summer flavor in every miniature masterpiece!

You’ll Need These Ingredients:

• 300g (10oz) ripe peaches: We’re looking for peaches that are fragrant, slightly soft to the touch, and yield gently when pressed. Freestone peaches are ideal as they release easily from the pit. If you can’t find perfectly ripe peaches, you can gently ripen them in a paper bag at room temperature for a day or two.
• 30g (2 Tbsp) unsalted butter (for caramel base): Using unsalted butter allows you to control the overall saltiness of the recipe. Make sure it’s melted completely for a smooth caramel base.
• 30g (2 Tbsp) granulated sugar (for caramel base): This sugar helps create the beautiful golden-brown caramel that the peaches will sit on.
• 1 Tbsp honey (for caramel base): Honey adds a subtle floral sweetness and helps create a lovely, sticky caramel texture.
• 1 cup (120g) all-purpose flour: The foundation of our cake! Be sure to measure accurately – spoon the flour into your measuring cup and level it off, rather than scooping directly from the bag.
• 1 tsp baking powder: This is our leavening agent, responsible for giving the cakes a light and fluffy texture. Ensure it’s fresh for optimal results.
• ¼ tsp salt: A pinch of salt enhances the sweetness and balances the flavors.
• 2 large eggs: Eggs provide structure, richness, and moisture to the cake. Use large eggs at room temperature for better emulsification.
• ½ cup (120ml) whole milk: Whole milk adds richness and moisture. You can use other milk types, but the texture may vary slightly.
• 1 tsp alcohol-free vanilla extract: Vanilla enhances the overall flavor profile, adding warmth and depth.
• ½ tsp ground cardamom: Cardamom lends a unique, fragrant spice that complements the peaches beautifully.
• ¼ tsp ground ginger: Ginger adds a warm, subtle spice that pairs perfectly with the peaches and honey.
• 2 Tbsp (30g) granulated sugar (batter): Adds sweetness to the cake batter.
• 2 Tbsp (30g) brown sugar (swirl): Brown sugar contributes a molasses-like flavor and a lovely chewiness to the caramel swirl.
• 1 Tbsp (15g) unsalted butter (swirl): Creates a smooth and glossy caramel swirl.
• 1 Tbsp (15g) honey (swirl): Enhances the caramel flavor and adds a beautiful sheen.
• 1 Tbsp (15g) toasted sliced almonds, chopped (garnish): Toasted almonds provide a delightful crunch and nutty flavor. Toasting them brings out their natural oils and enhances their flavor.

Ingredient Substitutions

Peaches: Nectarines or plums can be used as a substitute for peaches, though the flavor will be slightly different. Cardamom: If you’re not a fan of cardamom, you can omit it or substitute it with a pinch of nutmeg or cinnamon. Whole Milk: You can substitute with almond milk or oat milk, but the cake may be slightly less rich. Honey: Maple syrup can be used in place of honey, though it will impart a different flavor.

Let’s Bake: Detailed Step-by-Step Instructions

1. Preheat and Prepare: Begin by preheating your oven to 180°C (350°F). This ensures even baking. While the oven heats, thoroughly grease a 12-cup mini-muffin tin with butter. Greasing is crucial to prevent the delicate cakes from sticking and to allow for easy inversion later.
2. Craft the Caramel Base: In a small saucepan, combine 30g of melted butter, 30g of granulated sugar, and 1 tablespoon of honey. Heat over low heat, stirring constantly until the mixture is smooth and fully combined. This creates a luscious base for the peaches. Spoon approximately 1 teaspoon of this caramel mixture into the bottom of each mini-muffin cup, ensuring an even layer.
3. Arrange the Peaches: Carefully arrange 3-4 thin slices of ripe peaches in each muffin cup, directly on top of the caramel base. Overlap the slices slightly to create a visually appealing and flavorful layer. The peaches will caramelize beautifully during baking.
4. Combine Dry Ingredients: In a medium-sized bowl, whisk together 1 cup (120g) of all-purpose flour, 1 teaspoon of baking powder, ¼ teaspoon of salt, and 2 tablespoons of granulated sugar. Whisking ensures the baking powder and salt are evenly distributed, leading to a consistent rise and flavor.
5. Combine Wet Ingredients: In a separate bowl, whisk together 2 large eggs, ½ cup (120ml) of whole milk, 1 teaspoon of alcohol-free vanilla extract, ½ teaspoon of ground cardamom, and ¼ teaspoon of ground ginger. Whisk until the mixture is well combined and slightly frothy.
6. Combine Wet and Dry: Gently pour the wet ingredients into the bowl containing the dry ingredients. Stir just until the mixture is smooth. Be careful not to overmix, as this can develop the gluten in the flour and result in tough cakes. A few small lumps are okay.
7. Fill the Muffin Cups: Carefully fill each muffin cup approximately three-quarters full with the batter, ensuring the peach slices are covered. Use a spoon or a small cookie scoop for even distribution.
8. Prepare the Ginger-Honey Caramel Swirl: In a very small saucepan, melt 1 tablespoon of butter, 1 tablespoon of honey, 2 tablespoons of brown sugar, a pinch of ginger, and a pinch of cardamom over low heat. Stir constantly until the mixture is glossy and smooth. This swirl adds an extra layer of flavor and visual appeal.
9. Swirl and Bake: Drizzle approximately ½ teaspoon of the ginger-honey caramel swirl into the center of each batter mound. Use a toothpick or the tip of a knife to gently swirl the caramel into the batter, creating a marbled effect. Bake for 15-18 minutes, or until the tops of the cakes are golden brown and a toothpick inserted near the edge comes out clean.
10. Cool and Invert: Allow the cakes to cool in the tin for 5 minutes. This allows them to set slightly, making inversion easier. Run a thin knife around the edges of each cup to loosen the cakes. Invert the mini-muffin tin onto a serving plate or individual dessert saucers.
11. Finish and Serve: Warm any remaining ginger-honey caramel and drizzle it lightly over the tops of the inverted cakes. Finish with a sprinkle of toasted, chopped almond slivers for added crunch and visual appeal. Serve warm or at room temperature, optionally with a dollop of plain yogurt.

Peach Selection: The Key to Flavor

The success of this recipe hinges on using perfectly ripe peaches. Look for peaches that are slightly soft to the touch and have a fragrant aroma. Freestone peaches are ideal, as they release easily from the pit. If your peaches aren’t quite ripe enough, you can let them ripen at room temperature for a day or two. Avoid using overly firm peaches, as they won’t caramelize as well and may be difficult to slice thinly.

The Magic of Cardamom and Ginger

The combination of cardamom and ginger might seem unexpected, but it elevates these mini cakes to another level. Cardamom provides a warm, floral note that complements the sweetness of the peaches and honey, while ginger adds a subtle spice that balances the richness of the caramel. Don’t be afraid to experiment with the amount of ginger to suit your preference – a little goes a long way!

Why Upside-Down Cakes Work

Upside-down cakes have a fascinating history and a clever baking principle. The fruit is cooked directly in the caramel, creating a beautiful glaze and intense flavor. When the cake is inverted, the caramelized fruit becomes the stunning topping. This method ensures the fruit remains moist and flavorful during baking, unlike traditional cakes where fruit can sometimes dry out. The caramel also acts as a natural release agent, making it easier to remove the cake from the pan.

Storing and Reheating

These Peach Upside Down Mini Cakes are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days. To reheat, gently warm them in a preheated oven at 150°C (300°F) for 5-10 minutes, or until warmed through. You can also microwave them for a few seconds, but be careful not to overcook them.

Frequently Asked Questions

Can I use frozen peaches?

While fresh peaches are highly recommended, you can use frozen peaches in a pinch. Be sure to thaw them completely and pat them dry before using, as excess moisture can make the cakes soggy.

Can I make these cakes ahead of time?

You can prepare the caramel and slice the peaches ahead of time. However, it’s best to assemble and bake the cakes just before serving for the best texture and flavor.

Can I substitute the all-purpose flour?

While all-purpose flour works best, you can experiment with gluten-free flour blends. Keep in mind that the texture may vary slightly.

These Peach Upside Down Mini Cakes with Ginger Honey Caramel Swirl are a delightful treat that’s perfect for any occasion. Their individual size makes them ideal for parties or a special dessert. Don’t forget to save this recipe to Pinterest for later inspiration!

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