Description
Peach Upside Down Mini Cakes are charming single-serving treats that showcase caramelized peach slices atop moist, fluffy cake. Perfect for summer gatherings or casual desserts, these cakes offer a fragrant, fruity aroma and a delightful balance of textures and sweetness.
Ingredients
Scale
- 4 medium ripe peaches, peeled and sliced
- ½ cup unsalted butter, melted
- ½ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup whole milk
Instructions
- Preheat oven to 350°F (175°C). Grease a muffin tin.
- In a medium bowl, mix melted butter, brown sugar, and cinnamon. Spoon evenly into each muffin cup.
- Arrange peach slices over the sugar mixture in each cup.
- In a large bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, beat sugar, egg, and vanilla until smooth.
- Gradually mix dry ingredients into the wet mixture, alternating with milk. Stir just until combined.
- Divide batter evenly over peach slices in muffin tin.
- Bake for 18–22 minutes or until a toothpick inserted comes out clean.
- Cool for 5 minutes, then invert onto a wire rack or serving plate.
Notes
- Do not overmix the batter to avoid dense cakes.
- Use room temperature ingredients for a smoother batter.
- Peach slices can be swapped with nectarines, plums, or pears.
- Add citrus zest for a flavor twist.
- Can be made dairy-free or vegan with substitutions.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 190
- Sugar: 18g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: peach upside down mini cakes, summer desserts, individual peach cakes, peach muffin tin cakes, caramelized fruit cake