Peach Upside Down Mini Cakes
These adorable mini cakes feature tender cake topped with caramelized peaches, perfect for any occasion.
Ingredients
Peach Topping
- 2 pieces ripe peaches, sliced Choose peaches that are slightly soft for the best sweetness.
- 4 tablespoons unsalted butter Melted for topping.
- 1/2 cup brown sugar, packed For sweetness and caramelization.
Cake Batter
- 1/4 cup granulated sugar
- 2 large eggs Room temperature.
- 1/2 cup milk Room temperature.
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a muffin tin with non-stick spray.
- Melt the butter in a small saucepan over medium heat and stir in the brown sugar until dissolved. Remove from heat.
- Pour the buttery brown sugar mixture into the bottom of each muffin cup, then place the peach slices on top, arranging them creatively.
Making the Cake Batter
- In a mixing bowl, cream together the granulated sugar and remaining butter until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the milk and vanilla.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients and blend until just combined.
Baking
- Spoon the cake batter over the arranged peach slices, filling each muffin cup about 2/3 full.
- Place in the oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the tin for about 5 minutes before carefully inverting them onto a wire rack.
Notes
Store extra mini cakes in an airtight container at room temperature for up to three days or refrigerate for up to a week. They can also be frozen for up to three months.