Mini Peach Upside Down Cakes for a Sweet Summer Treat

Mini Peach Upside Down Cakes are bite-sized treasures showcasing caramelized peaches, perfect for summer gatherings.

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Prep Time 15

Cook Time 30

Cooling Time 5

Total Time 50

Servings: 12 cakes

Course: Desserts

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake Base

3 Fresh Peaches Substitution: Canned peaches can be used; ensure they are drained and dried well.
2 teaspoons Brown Sugar Adds sweetness and caramelization to the peach layer.
1/4 cup Butter Can use unsalted butter for a neutral flavor.
1 cup All-Purpose Flour Provides structure for the cake.
1/2 cup Granulated Sugar Sweetness for the cake batter.
2 Eggs Helps bind the ingredients and provides moisture.
1 teaspoon Vanilla Extract Enhances flavor beautifully.
1 teaspoon Baking Powder Acts as a leavening agent for a light texture.
1/2 cup Milk Whole milk recommended for richness.
a pinch Salt Balances sweetness and enhances flavor.

Serving Suggestions

1 dollop Whipped Cream Adds richness and creaminess.
1 scoop Vanilla Ice Cream Serve warm for a delightful contrast.

Equipment

12-cup muffin tin
mixing bowls
electric mixer
spoon or small ice cream scoop

Method

Step‑by‑Step Instructions

Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin thoroughly.
Combine 2 teaspoons of brown sugar with 1 teaspoon of melted butter in each muffin cup and mix well.
Arrange a few slices of fresh peaches over the sugary mixture in each cup.
Whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt in a medium mixing bowl.
Cream together 1/4 cup of melted butter and 1/2 cup of granulated sugar until light and fluffy.
Add the eggs one at a time and 1 teaspoon of vanilla extract, mixing until smooth.
Gradually add the dry mixture to the wet mixture, alternating with 1/2 cup of milk, mixing gently.
Divide the batter among muffin cups filling each about two-thirds full.
Bake for 25-30 minutes until golden brown and a toothpick comes out clean.
Let cool in the pan for 5 minutes before inverting onto a wire rack.

Nutrition

Serving: 1cakeCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 125mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 4mgCalcium: 50mgIron: 1mg

Notes

These mini peach upside down cakes can be prepared in advance and stored at room temperature for up to 2 days. Their flavor improves after resting.

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