Description
Delicious mini cakes topped with fresh peaches.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups fresh peaches, sliced
- 1/4 cup brown sugar
- 1/4 cup maple syrup
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together the butter and sugar.
- Add eggs and vanilla, mixing well.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture.
- In a small saucepan, combine sliced peaches, brown sugar, and maple syrup; cook until peaches soften.
- Pour the peach mixture into greased muffin tins.
- Scoop the cake batter over the peach mixture.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Allow to cool before inverting onto a plate.
Notes
- Use ripe peaches for better flavor.
- Store leftovers in an airtight container.
- These cakes freeze well.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: Fresh Mini Peach Upside Down Cakes