Description
These Peach Upside Down Mini Cakes are adorable, moist, and topped with caramelized peaches that flip into the spotlight after baking. Perfectly portioned for individual servings, they’re a delicious way to impress with minimal effort.
Ingredients
Scale
- 3–4 medium fresh peaches, ripe but firm, peeled and sliced
- 6 tablespoons unsalted butter (3 for caramelizing, 3 for cake batter)
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 6-cup muffin tin well, lining bottoms with parchment circles if desired.
- In a saucepan, melt 3 tablespoons butter over medium heat. Stir in brown sugar and cook 1-2 minutes until smooth and bubbly.
- Divide caramel mixture evenly among muffin cups. Arrange peach slices on top.
- In a bowl, cream remaining 3 tablespoons butter with granulated sugar until light and fluffy.
- In another bowl, whisk flour, baking powder, and salt together.
- Beat egg and vanilla into the butter-sugar mixture.
- Alternate adding dry ingredients and milk, beginning and ending with dry. Mix until just combined.
- Spoon batter evenly over peaches, filling cups 2/3 full.
- Bake 20-25 minutes, until a toothpick comes out clean.
- Cool 5-10 minutes. Run a knife around edges, then invert onto a plate or rack to release cakes.
- Serve warm and enjoy!
Notes
Best served warm. Use ripe but firm peaches to avoid excess liquid in the caramel layer.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 290
- Sugar: 25g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg