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Peach Upside-Down Mini Cakes


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  • Total Time: 40 minutes
  • Yield: 12 1x

Description

Peach Upside-Down Mini Cakes are individual treats featuring caramelized peaches atop a soft, vanilla-infused cake. Made in a muffin pan, each mini cake boasts a buttery brown sugar base with fresh, ripe peach slices, offering a perfect balance of juicy fruit and tender crumb. These easy-to-make cakes are ideal for entertaining, brunch, or a sweet summer dessert, and they’re sure to impress with their vibrant presentation and flavor.


Ingredients

Scale
  • 2 large ripe peaches, peeled and sliced
  • 1/2 cup unsalted butter, melted
  • 3/4 cup brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a muffin pan thoroughly.
  2. In a mixing bowl, combine melted butter and brown sugar. Spoon the mixture into the bottom of each muffin cup.
  3. Arrange peach slices over the brown sugar mixture in each cup.
  4. Combine flour, granulated sugar, baking powder, and salt in another bowl.
  5. Mix milk, egg, and vanilla extract, and incorporate into the dry ingredients just until mixed.
  6. Spoon batter over the peaches in the muffin cups, distributing evenly.
  7. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool for 5 minutes before inverting onto a cooling rack or serving platter.

Notes

You can substitute nectarines or canned peaches (drained) for fresh peaches, and use gluten-free flour if desired. These cakes can be made a day ahead; store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4. If cakes stick to the pan, gently run a knife around the edges before inverting. Avoid overmixing the batter for light, tender cakes.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini cake
  • Calories: 160
  • Sugar: 17g
  • Sodium: 80mg
  • Fat: 6g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 25mg