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Peach Upside Down Mini Cakes

Individual mini cakes topped with caramelized peaches and soft vanilla cake, perfect for summer desserts and special occasions.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 mini cakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 230

Ingredients
  

Peach Topping
  • 3 fresh peaches peeled and sliced
  • 0.25 cup unsalted butter
  • 0.5 cup brown sugar packed
  • 0.5 tsp cinnamon
Cake Batter
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup milk

Equipment

  • Mixing bowls
  • Muffin tin
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and grease a muffin tin thoroughly.
  2. Melt butter with brown sugar and cinnamon. Spoon evenly into muffin cups.
  3. Arrange peach slices over the caramel mixture.
  4. Whisk flour, baking powder, and salt in a bowl.
  5. Cream butter and sugar until light and fluffy. Add eggs and vanilla.
  6. Alternate adding dry ingredients and milk until just combined.
  7. Spoon batter over peaches, filling cups 3/4 full.
  8. Bake 22–25 minutes until a toothpick comes out clean. Cool briefly, then invert.

Notes

Invert cakes while still warm for best release.