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Peach Upside Down Mini Cakes

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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Prep Time 15 minutes
Cook Time 25 minutes
Chill Time: 5 minutes
Total Time 45 minutes
Servings: 8 mini cakes
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method

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

Equipment

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

Method
 

Prep the peaches: Slice your fresh peaches into thin slices.
    Make the caramel layer:
    1. 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:
    1. 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:
    1. In another bowl, whisk flour, baking powder, and salt. Add to the wet ingredients in batches, alternating with milk, until smooth.
    Fill and bake:
    1. 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:
    1. 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.