Mini Peach Upside Down Cakes

Craving a bite-sized dessert that captures the essence of summer? These Mini Peach Upside Down Cakes are a warm, fruity delight perfect for showcasing juicy peaches in a charming, individual serving.

With a buttery brown sugar base, soft cinnamon cake, and caramelized peach topping, they’re as beautiful as they are delicious.

Ingredients List

Creating these decadent mini upside down cakes involves a few essential ingredients for both the fruity base and the soft, spiced batter. Let’s break it down:

Peach Topping Ingredients

• 2 tbsp unsalted butter, cold (divided into 12 small pieces)
• 1/4 cup light brown sugar
• 3 medium peaches (about 3 cups, thinly sliced)

Cake Batter Ingredients

• 1/3 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1 large egg
• 2 tsp vanilla extract
• 1 1/4 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup milk

Required Kitchen Tools

To make these delightful mini cakes, having the right tools on hand can make the baking process smoother and more enjoyable. Here’s what you’ll need:

1. 12-cup Muffin Tin – Essential for baking individual mini cakes.
2. Nonstick Cooking Spray – Prevents sticking for a clean release.
3. Mixing Bowls – One for dry ingredients and one for wet ingredients.
4. Electric or Stand Mixer – Helps achieve a fluffy, well-mixed batter.
5. Measuring Cups & Spoons – For precise ingredient quantities.
6. Rubber Spatula – Perfect for folding in diced peaches without overmixing.
7. Cooling Rack – Allows cakes to cool evenly after baking.
8. Small Knife or Spoon – For loosening cakes from the muffin tin, if needed.

Preparing the Peach Topping

The peach topping is what gives these mini cakes their beautiful caramelized look and fruity flavor. Follow these steps to prep the muffin tin for baking:

Creating the Base Layer

1. Preheat the Oven: Set your oven to 350°F (175°C). Spray a standard 12-cup muffin tin generously with nonstick cooking spray to prevent sticking.
2. Add Butter and Sugar: Place a small cube of cold unsalted butter (from the 2 tbsp divided) into each muffin cup. Sprinkle about 1 teaspoon of light brown sugar over the butter in each cup. This combo melts in the oven, creating that classic upside-down caramelized base.
3. Arrange Peach Slices: Thinly slice your peaches and place about 4 slices into the bottom of each muffin cup in a fan or spiral pattern. If you have leftover peach pieces, dice them finely and set aside to fold into the cake batter later.

This layer becomes the glossy, golden crown of your mini cakes once they’re flipped—so take a moment to arrange them neatly for a gorgeous presentation!

Cake Batter Preparation

Now it’s time to prepare the fluffy, cinnamon-kissed cake batter that complements the peaches perfectly.

Mixing the Batter

1. Cream the Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat together 1/3 cup softened butter, 1/2 cup granulated sugar, and 1/4 cup light brown sugar. Mix for about 3 minutes until the mixture is light and fluffy.
2. Add Egg and Vanilla: Beat in the egg and vanilla extract, mixing until fully incorporated.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
4. Alternate Adding Dry Ingredients and Milk: With the mixer on low, gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry mix. Mix until just combined—avoid overmixing.
5. Fold in Diced Peaches: Using a spatula, gently fold in any leftover diced peaches from earlier. This adds bursts of juicy flavor throughout the cakes.

Baking the Mini Cakes

Baking your mini peach upside down cakes just right ensures a fluffy texture and a beautifully caramelized peach top. Follow these steps for sweet success:

Filling and Baking the Muffin Tin

1. Portion the Batter: Carefully divide the prepared batter evenly among the 12 muffin cups. Spoon the batter over the peaches, filling each cup almost to the top.
2. Bake: Place the muffin tin in the preheated oven and bake for 20–24 minutes, or until the tops of the cakes are golden brown and a toothpick inserted into the center comes out clean.
3. Cool Briefly: Once baked, remove the muffin tin from the oven and let the cakes cool for about 5 minutes in the pan. This rest time helps the caramelized base settle slightly before flipping.

Flipping the Cakes

1. Invert the Cakes: After 5 minutes, place a wire cooling rack or a large baking sheet over the muffin tin. Hold it securely and flip the entire tray upside down in one smooth motion.
2. Release Gently: Tap or lightly shake the tin if needed to release any stubborn cakes. Carefully lift off the muffin tin to reveal the beautiful peach-topped cakes.
3. Cool and Set: Allow the cakes to cool completely on the wire rack. The peach slices should now be caramelized and glistening on top of each mini cake.

Serving, Toppings & Storage

Once your mini peach upside down cakes are baked and flipped, it’s time to enjoy them—or add an extra flourish with toppings and smart storage!

Serving Suggestions & Toppings

These mini cakes are a delightful dessert on their own, but here are a few ways to take them to the next level:

• A Scoop of Vanilla Ice Cream: Serve warm cakes with a scoop of ice cream for a classic combo.
• Whipped Cream: A dollop of freshly whipped cream adds a light and airy touch.
• Dusting of Cinnamon Sugar: Enhance the warmth of the peaches and spice with a light cinnamon-sugar sprinkle.
• Drizzle of Caramel Sauce: For extra indulgence, drizzle caramel sauce over each cake just before serving.

These elegant little cakes are perfect for dinner parties, brunches, or just a cozy night in.

Storage Instructions

Keep your mini peach upside down cakes tasting fresh with these simple storage tips:

Short-Term Storage

• Store leftover cakes in an airtight container at room temperature for up to 2 days.
• For longer freshness, refrigerate them for up to 5 days. Let them come to room temperature or warm slightly before serving.

Freezing Instructions

• To freeze, wrap each completely cooled cake individually in plastic wrap, then place them in a zip-top freezer bag or airtight container.
• They can be frozen for up to 2 months. Thaw at room temperature or warm in the oven at 300°F for 10–15 minutes for best texture.

Conclusion

Mini Peach Upside Down Cakes are the perfect blend of comfort and elegance—bringing together buttery vanilla cake, warm spices, and caramelized peaches in every bite. Whether served warm with ice cream or enjoyed on their own, these little treats are guaranteed to impress. With easy storage and customizable toppings, you’ll find yourself baking them again and again. So preheat your oven and savor the joy of homemade goodness!