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Mini Peach Upside-Down Cakes

Mini Peach Upside-Down Cakes

The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.

These mini cakes will turn any frown upside-down!

There are so many reasons to love summer, but the fact that stone fruit comes into season takes the cake for me. Nothing beats the refreshing flavor of a ripe, juicy peach, and while they’re perfect for snacking, they’re equally delicious in baked goods, like these Mini Upside-Down Cakes.

Mini Peach Upside-Down Cakes

Made in muffin tins and topped with fresh peach slices, these moist, tender treats are surprisingly easy to make and impressive to serve at any summer gathering.

Mini Peach Upside-Down Cakes
Mini Peach Upside-Down Cakes
Cook time:
20min
Prep time:
20min
Total time:
40min

Servings:
12

Ingredients

  • 1½ fresh peaches, 1 peach diced and ½ peach sliced
  • 1 Tbsp. flax meal
  • 3 Tbsp. water
  • 1 cup (150 g) whole wheat flour
  • 1 cup (112g) almond flour
  • 1½ tsp. baking powder
  • A pinch sea salt
  • ¾ cup Heinen’s pure organic maple syrup
  • ½ cup Heinen’s coconut oil, divided, plus more for greasing
  • ¼ cup oat milk
  • 1½ tsp. almond extract

Instructions

  1. Preheat the oven to 350°F. Grease a 12-cup muffin pan with coconut oil. Add ½ tsp. of coconut oil into each cup. Arrange the peach slices on the bottom of each cup.
  2. In a small bowl, whisk together the flax meal and water. Let sit for 5 minutes to thicken.
  3. In a large bowl, whisk together the whole wheat flour, almond flour, baking powder and salt. Use your fingers to break up lumps of almond flour, if necessary.
  4. In another bowl or measuring cup, whisk together the thickened flax mixture, maple syrup, remaining 6 Tbsp. of coconut oil, oat milk and almond extract. Pour the wet mixture into the dry mixture and mix until just combined. Fold in the diced peaches.
  5. Divide the batter over the peach slices in the prepared muffin tin. Flatten the surface. Bake at 350°F for 18-20 minutes until a toothpick inserted into the center comes out clean.
  6. Cool slightly in the pan for about 10 minutes. Carefully run a knife around the edge of the cakes to release them from the pan. Place a cooling rack over the cakes and turn the pan upside-down to release them from the muffin tin. Let cool completely.

Mini Peach Upside-Down Cakes

Products from the Recipe

Yoko Segawa
By Yoko Segawa
Yoko Segawa is a published cookbook author, recipe developer, and food photographer who is passionate about plant-based cooking that everyone can enjoy. She shares tips for healthy cooking and beautifully styled, vibrant recipes on her Instagram page and YouTube channel: Yoko’s Kitchen.

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