Peach Upside Down Cakes with Cinnamon Whipped Cream
Put a fun summer twist on the classic upside down cake with these mini peach upside down cakes! It's the perfect homemade dessert for your next summer cookout, potluck, or family dinner! Plus, since they're mini, it's easy to serve! Don't forget the homemade cinnamon whipped cream topping! Head to organicvalley.coop to get the recipe. #peachrecipes #peachcobblereasy #summerdessert #dessert #baking #organicvalley
Sweet Things By Lizzie
Sweet Things by Lizzie
1/2 cup Organic Valley Unsalted Butter, melted
1 3/4 cup Brown Sugar
1 tsp cinnamon
7 small peaches, peeled and sliced
2 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
3/4 tsp salt
2 cups sugar
3 Large Organic Valley Eggs
1 cup canola oil
1 cup Organic Valley Sour Cream
2 tsp pure vanilla extract
1 cup Organic Valley Heavy Whipping Cream (very cold)
4 oz Organic Valley Cream Cheese, softened
1/3 cup powdered sugar
1/4 tsp pure vanilla extract
1/8 tsp cinnamon
Preheat your oven to 350 degrees. Spray 2 pans of 6, jumbo muffin pans with cooking spray. Line each bottom cup with a piece of parchment paper cut into a circle to fit well in the pan. Set aside the pans.
Place your mixer bowl and whisk attachment in the freezer until you are ready to whip the cream.
Skin and slice small peaches.
In a microwaveable bowl, melt the 1/2 cup of Organic Valley Butter. Add in 1 3/4 cup brown sugar and 1 tsp cinnamon and set caramel mixture aside.
In a medium sized bowl, hand whisk together the following dry ingredients: 2 1/2 cups flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon, 3/4 tsp salt and 2 cups sugar.
In another medium bowl, whisk together the following wet ingredients: 3 Large Organic Valley Eggs, 1 cup oil, 1 cup Organic Valley Sour Cream and 2 tsp vanilla.
Add the wet ingredients into the dry and mix until just combined.
Scoop a heaping tablespoon of the caramel mixture into the bottom of each muffin cup.
Divide and spoon the peaches equally into each of the cups with the caramel mixture.
With a large ice cream scoop, scoop the batter equally into each pan. The batter will be about 3/4 of the way full—maybe even a bit more.
Place both pans onto a baking sheet, as the caramel may ooze out of the top.
Bake for 15 minutes, then rotate the pan. Bake for another 15 to 18 minutes.
While the cakes are baking, mix together the cinnamon whipped cream by beating together 4 oz Organic Valley Cream Cheese, 1/3 cup powdered sugar, 1/4 tsp vanilla and 1/8 tsp cinnamon. Set aside.
In your chilled bowl with the chilled whisk attachment, beat the cream until stiff peaks form.
Fold in the cream cheese mixture and mix until blended. Keep in the fridge until ready to serve on the warm cakes.
When the cakes have finished baking, cool in the pan for 5 minutes, then invert onto a cooling rack with a pan underneath to catch the caramel drippings.
Top the cakes with whipped cream and serve the cakes warm. Enjoy!