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.
Ingredients
Peach Topping
- 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
- 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 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup milk
Instructions
- Preheat oven to 350°F (175°C). Spray a muffin tin with nonstick cooking spray.
- Divide the cold butter (2 tablespoons) and 1/4 cup light brown sugar evenly among the 12 muffin cups. Place a small piece of butter and a spoonful of brown sugar into each.
- Slice peaches and place about 4 slices into the bottom of each muffin cup. Dice any leftover peach pieces and set aside for the batter.
- In a mixing bowl, cream 1/3 cup softened butter, 1/2 cup granulated sugar, and 1/4 cup light brown sugar for about 3 minutes until light and fluffy.
- Add the egg and vanilla (2 tsp) to the butter mixture and mix until fully combined.
- In a separate bowl, whisk together 1 1/4 cups all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, and 1 tsp cinnamon.
- Add the dry ingredients to the wet mixture in batches, alternating with 1/2 cup milk, mixing until just combined.
- Fold in the reserved diced peaches gently by hand—avoid overmixing.
- Spoon the batter into the muffin tin, covering the peach slices and filling each cup nearly to the top.
- Bake for 20–24 minutes, or until golden brown and a toothpick inserted comes out clean.
- Cool the cakes in the pan for 5 minutes, then carefully invert the tray onto a wire rack to release the cakes.
- Let cool completely, or serve warm with optional toppings like ice cream or caramel sauce.