Go Back

Peach Upside Down Mini Cakes

Individual mini cakes topped with caramelized peach slices, moist tender cake, and a golden, glossy finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 cakes
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Topping
  • 3 tbsp unsalted butter melted
  • 3 tbsp brown sugar packed
  • 2 ripe peaches peeled and sliced
Cake Batter
  • 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 egg large
  • 1 tsp vanilla extract
  • 1/4 cup milk

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C) and grease muffin tins or ramekins.
  2. Mix melted butter and brown sugar; spoon 1 tsp into each muffin cavity.
  3. Arrange peach slices decoratively on top of the caramel in each muffin cup.
  4. Whisk flour, baking powder, and salt. Cream softened butter with sugar, then add egg and vanilla. Mix in dry ingredients alternating with milk.
  5. Spoon batter evenly over peach slices, covering completely.
  6. Bake 20–25 minutes until toothpick inserted comes out clean.
  7. Cool 5 minutes, then invert cakes onto plates carefully.
  8. 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.