Peach Upside Down Mini Cakes

Peach Upside Down Mini Cakes are sweet, single-serve cakes topped with caramelized peaches, flipped to reveal a golden, juicy layer perfect for summer desserts or brunch treats.

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Course: Dessert

Cuisine: American

Keyword: Peach Upside Down Mini Cakes

Prep Time: 15

Cook Time: 25

Chill Time:: 5

Total Time: 45

Servings: mini cakes

Calories: 290kcal

Equipment

Muffin pan or mini cake pan
Mixing bowls
Hand mixer or whisk
Spatula
Measuring cups and spoons
Small saucepan
Cooling rack

Ingredients

3/4 cup butter softened, divided
1/2 cup packed brown sugar
2 cups sliced peeled fresh peaches
3/4 cup sugar
1 large egg room temperature
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk

Instructions

Prep the peaches: Slice your fresh peaches into thin slices.

Make the caramel layer:

In a small pan, melt 1/4 cup butter with brown sugar until it bubbles. Spoon this mixture into the bottom of each greased muffin cup, then arrange peach slices on top.

Make the cake batter:

In a bowl, cream together the remaining 1/2 cup butter and sugar until fluffy. Add the egg and vanilla and mix until combined.

Add dry ingredients:

In another bowl, whisk flour, baking powder, and salt. Add to the wet ingredients in batches, alternating with milk, until smooth.

Fill and bake:

Spoon the cake batter over the peaches, filling each cup about 3/4 full. Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick comes out clean.

Flip and serve:

Let the cakes sit for 5 minutes, then carefully flip them onto a wire rack or plate while warm to reveal the caramelized peaches on top.

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