Go Back
–+ servings
Mini Peach Upside Down Cakes

Mini Peach Upside Down Cakes That Steal the Show

Mini Peach Upside Down Cakes are a delightful twist on a classic dessert, featuring caramelized peaches and buttery cake.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 3 medium Fresh Peaches substitute with canned peaches if needed, ensuring they’re well-drained
  • 2 tablespoons Brown Sugar creates rich caramelization
  • 3 tablespoons Butter (Melted) dairy-free alternative: coconut oil
  • 1 cup All-purpose Flour consider whole wheat flour for added nutrition
  • 1/2 cup Granulated Sugar feel free to reduce for a less sugary treat
  • 2 large Eggs aquafaba serves as a fantastic egg substitute for vegan options
  • 1 teaspoon Vanilla Extract use pure vanilla extract for the best flavor
  • 2 teaspoons Baking Powder ensure it’s fresh for optimal rise
  • 1/2 cup Milk almond milk or other non-dairy options can be used
  • 1/4 teaspoon Salt enhances flavor
For Baking
  • 1 tablespoon Cooking Spray or Butter to grease the muffin tins

Equipment

  • 12-cup muffin tin
  • mixing bowls
  • whisk
  • spatula
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and generously grease a 12-cup muffin tin with cooking spray or butter.
  2. In each muffin cup, place 2 teaspoons of brown sugar and 1 teaspoon of melted butter. Stir gently to create a caramel-like mixture, then arrange fresh peach slices neatly on top.
  3. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside for later use.
  4. In a large bowl, cream the remaining melted butter and granulated sugar together until light and fluffy. Beat in eggs one at a time, then stir in the vanilla extract.
  5. Alternately add the dry ingredient mixture and milk to the butter mixture, stirring gently until just combined.
  6. Fill each muffin cup with the prepared batter, about two-thirds full.
  7. Bake for 25-30 minutes or until the tops are golden brown and a toothpick inserted comes out clean.
  8. Allow the mini cakes to cool in the pan for about 5 minutes, then carefully invert the pan onto a wire rack to release the cakes.

Nutrition

Serving: 1cakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

These Mini Peach Upside Down Cakes are freezer-friendly and can be enjoyed warm with vanilla ice cream or alongside a cup of Earl Grey tea.

Tried this recipe?

Let us know how it was!