The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
If you love the classic flavor of a peach upside down cake but want a personal-sized dessert, these Peach Upside Down Mini Cakes are your answer. Perfectly caramelized peaches sit atop moist, tender mini cakes that are easy to bake and irresistibly charming.
These cakes are perfect for brunch, dessert, or even gifting—each portion looks elegant while delivering rich flavor. With simple ingredients and minimal prep, you can enjoy a bakery-quality treat right at home.
Why You’ll Love These Mini Cakes
- Individual portions: Everyone gets their own perfectly plated cake.
- Sweet and juicy: Caramelized peach slices add natural sweetness and a gorgeous golden glow.
- Easy to make: Simple steps with everyday ingredients.
- Versatile: Use fresh or canned peaches, or even swap for other stone fruits like plums or nectarines.
- Impressively beautiful: Perfect for parties, brunches, or holiday gatherings.
Ingredients
- 2 ripe peaches, peeled and sliced
- 3 tbsp unsalted butter, melted
- 3 tbsp brown sugar, packed
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup milk (or as needed for batter consistency)
- Optional: powdered sugar or fresh mint for garnish
Instructions
- Preheat the oven: Set to 350°F (175°C). Grease muffin tins or ramekins lightly with butter.
- Prepare the caramel layer: Mix 3 tbsp melted butter and 3 tbsp brown sugar. Spoon 1 tsp into each muffin cavity, spreading evenly.
- Arrange peaches: Place peach slices on top of the caramel in each muffin cup. Arrange decoratively.
- Make the cake batter: In a medium bowl, whisk together flour, baking powder, and salt. In another bowl, cream softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well. Gradually add dry ingredients, alternating with milk, until smooth.
- Assemble mini cakes: Spoon batter evenly over peach slices in each muffin cup, covering completely.
- Bake: 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and invert: Let cakes cool 5 minutes in tins. Run a knife around edges and invert onto serving plates. Peach slices should be on top, caramelized and glossy.
- Garnish and serve: Dust with powdered sugar or add a small mint leaf for a finishing touch. Serve warm or at room temperature.
Tips for the Perfect Mini Cakes
- Peach ripeness: Use ripe but firm peaches to prevent mushy topping.
- Even caramel: Spread brown sugar and butter evenly in tins to avoid uneven topping.
- Non-stick trick: Line muffin tins with parchment or silicone cups for easy inversion.
- Flavor variation: Add a pinch of cinnamon or nutmeg to the batter for warm, cozy flavor.
- Serving warm: These taste best slightly warm with a scoop of vanilla ice cream.
Variations
- Tropical twist: Use pineapple slices instead of peaches for a classic pineapple upside down mini cake.
- Berry delight: Add fresh raspberries or blueberries along with peach slices.
- Vegan version: Substitute butter with coconut oil and milk with almond milk. Use flax egg instead of egg.
- Mini bundt cakes: Bake in mini bundt pans for a more elegant presentation.
Serving Suggestions
- Serve with lightly whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Pair with tea or coffee for a perfect brunch dessert.
- Decorate plates with fresh peach slices and mint leaves for a festive look.
Fun Facts & Cultural Context
Upside down cakes originated as a simple way to make fruit desserts accessible in the 19th century, using caramelized sugar and fruit as a topping. The classic pineapple upside down cake became famous in mid-20th century America, but stone fruit variations like peach provide a fresh twist. These mini cakes combine personal portioning with traditional charm—perfect for modern entertaining.
Storing & Reheating
- Storage: Keep cooled cakes in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm gently in the oven at 325°F (160°C) for 5–7 minutes, or microwave for 20–30 seconds for single servings.
- Freezing: Wrap individually in plastic wrap and freeze for up to 1 month. Thaw and reheat before serving.
Pro Tips
- Presentation matters: Invert cakes carefully onto a warm plate to keep caramel glossy.
- Mini cake uniformity: Use an ice cream scoop to portion batter evenly.
- Flavor layers: Add a touch of almond extract to the batter for nutty depth.
With this recipe, Peach Upside Down Mini Cakes are a guaranteed crowd-pleaser—sweet, buttery, and perfectly portioned for individual enjoyment.
Peach Upside Down Mini Cakes
Individual mini cakes topped with caramelized peach slices, moist tender cake, and a golden, glossy finish.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and grease muffin tins or ramekins.
- Mix melted butter and brown sugar; spoon 1 tsp into each muffin cavity.
- Arrange peach slices decoratively on top of the caramel in each muffin cup.
- Whisk flour, baking powder, and salt. Cream softened butter with sugar, then add egg and vanilla. Mix in dry ingredients alternating with milk.
- Spoon batter evenly over peach slices, covering completely.
- Bake 20–25 minutes until toothpick inserted comes out clean.
- Cool 5 minutes, then invert cakes onto plates carefully.
- Garnish with powdered sugar or mint, and serve warm or at room temperature.
Notes
Best served slightly warm with a scoop of vanilla ice cream.
