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Fresh Mini Peach Upside Down Cakes

Delightful mini cakes topped with caramelized peaches, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Peach Topping
  • 1 cup fresh peaches, sliced
  • 1/2 cup brown sugar Packed
  • 1/4 cup butter (unsalted) Melted for caramel layer
Cake Batter
  • 1 egg egg
  • 1/2 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1/4 cup milk
  • Pinch salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a small saucepan, melt the butter over low heat. Add the brown sugar and stir until well combined. Pour the mixture into the bottom of a greased muffin tin and distribute the sliced peaches evenly over the caramel.
Making the Cake Batter
  1. In a mixing bowl, combine the granulated sugar, egg, and vanilla extract. Beat until light and fluffy. Gradually add in the milk, mixing well.
  2. In another bowl, whisk together the flour, baking powder, and salt. Slowly add this to your wet ingredients and mix until just combined.
  3. Carefully spoon the batter over the peach and caramel layer in the muffin tin, filling each cup about 2/3 of the way full.
Baking
  1. Bake the muffin tin in the oven for 20-25 minutes or until a toothpick inserted comes out clean.
  2. Allow the cakes to cool in the pan for about 5 minutes before gently flipping them onto a serving plate.
  3. Serve the delightful treats warm or at room temperature.

Notes

Consider adding a swirl of whipped cream or a sprinkle of cinnamon as toppings. For a fruity twist, use nectarines or plums instead of peaches. Store leftovers in an airtight container in the refrigerator for up to 3 days.