Friday, 11 April 2014

Mini Peach & Blueberry Upside Down Cakes

I was watching 'The Great British Bake-off' (season 3) and they were making upside down cakes. They were able to choose whatever combination they desired and it had me thinking. I have never made nor tasted an upside down cake! I had just purchased some blueberries (to make blueberry compote which would then be used to pour all over pancakes) and peaches, so I decided to make mini peach and blueberry upside down cakes made using ramekins! These were seriously so good and I can't wait to try different fruits and ingredients in the future. Give it a shot!

*Makes: 12 mini cakes

  • 9 tbsp butter, divided
  • 3/4 cup (170g) dark brown sugar
  • 6 medium peaches, peeled
  • 9 tbsp ground ginger or ginger powder
  • 1 1/2 cup (200g) all purpose flour
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (200g) granulated sugar
  • 1 1/2 cup (360g) buttermilk, room temperature
  • 1 1/2 tsp vanilla extract
  • 24 blueberries, 2 for each cake (or more if you want!)
  • Powdered sugar for dusting on tops


Step 1: Preheat oven to 350F/180C. 

Step 2: Divide 3 tbsp of butter between 6 ramekins or 6 tbsp of butter between 12 ramekins (I only had 6, so I did 2 sets or batches of 6). You should have 3 tbsp of butter left over for the batter. Melt that and set it to the side. Divide the brown sugar evenly between ramekins and scatter on top of the butter (I used about 1 large tbsp per ramekin). Remember this is for 12 cakes, so if you only have 6 ramekins you will have to save half for the next batch!

Step 3: Cut your peeled peaches around the core and then slice them into smaller pieces, almost resembling a crescent moon. Place 2 pieces inside each ramekin on top of the brown sugar and butter. Then place 2 blueberries in the middle of the peaches and sprinkle with ginger (about a pinch each ramekin, not too much).

Step 4: Make your batter. In a mixing bowl, whisk together your flour, baking powder, baking soda, and salt. In a separate bowl, whisk together buttermilk, granulated sugar, vanilla, and all of the melted butter (3 tbsp). Mix well and then add the wet mixture to the dry mixture. 

Step 5: Once it is well mixed, pour the mixture in each ramekin (separate the mixture in half first, one half for these 6 and the other half for the next 6). Do 1 tbsp at a time and so that you get even amounts in each ramekin. Place on a baking tray and place in the middle rack of your oven. Bake for 20-25 minutes or until your thermometer reads 190F/85C. 

Step 6: Remove from the oven and allow to cool for at least 5 minutes. Using a butter knife, gently run the knife around the edges to help release if there is any cake stuck. Turn each upside down onto a plate or cooling rack and sprinkle with powdered sugar. Enjoy warm or cooled!  


  1. They look delicious! I love both blueberries and peaches but have never tried them together. I think I'll have to when peach season arrives. I found your blog through Instagram and now subscribing!

  2. Thank you! I was surprised with how much I enjoyed them, considering I haven't ever baked let alone tasted any form of an upside down cake. The peaches and blueberries go so well together, you should give it a shot! And thanks for the support! Hope you enjoy the blog :)

  3. I love mini cakes! If I eat a few in one sitting I don't feel as guilty since their "mini". I'll have to try these out soon!

    1. They were so fun to make! I hope you try them out!! :) <3

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  6. Hey! I'm from Brazil and I love your blog. I'd like to know if there is some solution to substitute the buttermilk. Thank you.