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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 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 mini cakes
Course: Baking, Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the topping
  • 1/2 cup Brown Sugar
  • 2 medium Fresh Peaches, peeled and sliced Choose ripe peaches for best flavor.
  • 1/4 cup Unsalted Butter, melted
For the cake
  • 1 cup All-Purpose Flour
  • 1/2 cup Granulated Sugar
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/2 tsp Ground Cinnamon Optional
  • 1/2 cup Milk
  • 1 large Egg
  • 1 tsp Vanilla Extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Lightly grease a muffin tin or mini cake pan with non-stick spray or butter.
  3. In a mixing bowl, combine the melted butter and brown sugar, stirring until smooth. Pour this mixture evenly into the bottom of each muffin cup or mini pan.
  4. Arrange the sliced peaches evenly over the brown sugar mixture in each cup.
  5. In another bowl, whisk together the flour, granulated sugar, baking powder, salt, and cinnamon.
  6. In a separate bowl, beat together the milk, egg, and vanilla extract until well blended.
  7. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
  8. Spoon the batter over the peach layer in each cup, filling them about 2/3 full.
Baking
  1. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cakes to cool for a few minutes before carefully inverting them onto a plate. Tap them lightly to release.
Serving
  1. Dig in while they’re warm or allow to cool completely. Add a scoop of vanilla ice cream for an extra treat!

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, microwave for 15-20 seconds. Can freeze for up to three months.