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Irresistible Peach Upside-Down Mini Cakes

Delightful mini cakes topped with sweet, caramelized peaches, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 mini cakes
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Topping
  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar
  • 3 pieces ripe peaches, pitted and sliced Use in-season peaches for best flavor.
For the Cake Batter
  • 1/4 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1 large egg
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a muffin tin or small cake pan with butter.
  3. In a small saucepan over medium heat, melt your butter and stir in brown sugar until combined and bubbly. Pour this into the bottom of your prepared pan.
  4. Arrange sliced peaches on top of the caramel mixture in the pan.
Mixing Batter
  1. In a bowl, combine granulated sugar, flour, baking powder, and salt.
  2. In another bowl, whisk together milk, egg, and vanilla extract. Gradually stir the wet ingredients into the dry ingredients until just combined.
  3. Carefully spoon the cake batter over the peaches in the pan.
Baking
  1. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the cakes cool in the pan for about 10 minutes before flipping them onto a serving plate.

Notes

Best served with whipped cream or a scoop of vanilla ice cream. Can be frozen for up to two months. Reheat in the oven at 350°F or microwave for a few seconds.