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Easy Peach Upside Down Mini Cakes

Peach Upside Down Mini Cakes - featured image
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These mini peach upside down cakes are quick, easy, and perfect for summer dessert. They feature a sticky caramelized glaze with juicy peaches atop a tender, moist cake.

Ingredients

Scale
  • 3 medium fresh peaches, peeled and sliced
  • 1/4 cup (4 tablespoons) unsalted butter, softened (57 grams)
  • 1/3 cup packed brown sugar (67 grams)
  • 1 cup all-purpose flour (125 grams)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup granulated sugar (67 grams)
  • 1 large egg, room temperature
  • 1/2 cup milk (120 ml), whole milk preferred
  • 1 teaspoon vanilla extract
  • Optional: 1/4 teaspoon ground cinnamon
  • Optional: 1 teaspoon lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your mini cake pans or muffin tins with butter or nonstick spray.
  2. Prepare the peach topping: In a small saucepan over medium heat, melt 2 tablespoons (28 grams) of butter. Stir in 1/3 cup (67 grams) of packed brown sugar until it dissolves and bubbles gently. Remove from heat and add lemon juice if using. Spoon a tablespoon of this caramel mixture into each mini cake cup.
  3. Arrange peach slices: Place 2-3 peach slices on top of the caramel in each cup, slightly overlapping for a pretty pattern.
  4. Mix dry ingredients: In a medium bowl, whisk together 1 cup (125 grams) all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, and 1/4 teaspoon ground cinnamon if using.
  5. Mix wet ingredients: In another bowl, beat 1/4 cup (57 grams) softened unsalted butter with 1/3 cup (67 grams) granulated sugar until light and fluffy—about 2-3 minutes. Add the egg and vanilla extract, mixing well.
  6. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup (120 ml) milk. Stir gently until just combined.
  7. Fill the pans: Spoon the batter evenly over the peach slices in each mini cake pan, filling about 2/3 full.
  8. Bake: Place in the oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. The tops should be golden and springy to the touch.
  9. Cool and invert: Let the cakes cool in the pans for about 10 minutes. Run a knife around the edges, then carefully flip each mini cake onto a serving plate.
  10. Serve: Enjoy warm or at room temperature, plain or with a scoop of vanilla ice cream.

Notes

Let butter soften at room temperature for lighter cake crumb. Use firm but ripe peaches for best texture. Peel peaches for smooth texture or wash and slice thinly if unpeeled. Flip cakes carefully after cooling 10 minutes to avoid sticking. Watch baking time closely from 18 minutes onward to prevent drying out.

Nutrition

Keywords: peach upside down cake, mini cakes, summer dessert, caramelized peaches, easy peach cake, quick dessert

Find it online: https://larameals.com/easy-peach-upside-down-mini-cakes-recipe-perfect-for-summer-dessert/