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Peach Upside-Down Mini Cakes

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These Peach Upside-Down Mini Cakes are sweet, moist, and bursting with caramelized peach goodness. Perfect for summer gatherings, brunch, or a cozy dessert!

Ingredients

Scale

For the Topping:

  • 2 tablespoons unsalted butter, melted
  • ¼ cup brown sugar
  • 2 medium peaches, thinly sliced

For the Cake Batter:

 

  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup whole milk

Instructions

  • Preheat & Prepare:

    • Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with parchment rounds.

  • Make the Topping:

    • In a small bowl, mix melted butter and brown sugar.
    • Divide evenly into the bottom of each muffin cup.
    • Arrange 2-3 peach slices over the sugar mixture in each cup.

  • Make the Cake Batter:

    • In a bowl, cream butter and sugar until fluffy.
    • Beat in egg and vanilla extract.
    • In another bowl, whisk flour, baking powder, and salt.
    • Alternate adding dry ingredients and milk, mixing until just combined.

  • Assemble & Bake:

    • Spoon batter over the peaches, filling each cup about ¾ full.
    • Bake for 18-22 minutes, until golden brown and a toothpick comes out clean.
    • Let cool for 5 minutes, then run a knife around edges and invert onto a cooling rack.

 

  • Serve & Enjoy:

    • Serve warm with whipped cream or vanilla ice cream!

Notes

  • Use canned or frozen peaches if fresh ones aren’t available.
  • Add a pinch of cinnamon or nutmeg for extra warmth.

 

  • Store leftovers in an airtight container for up to 3 days.

Find it online: https://ukfinda.com/peach-upside-down-mini-cakes/