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Peach Upside Down Mini Cakes

Golden mini cakes topped with caramelized peaches for a tender, elegant dessert perfect for summer or special occasions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 mini cakes
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 240

Ingredients
  

Peach Topping
  • 3 tbsp unsalted butter
  • 0.33 cup brown sugar packed
  • 2-3 peaches peeled and sliced
Mini Cake Batter
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.25 cup milk or peach juice

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C) and grease mini cake molds.
  2. Make caramel: melt butter with brown sugar, pour into each mold, arrange peach slices on top.
  3. Mix flour, baking powder, and salt.
  4. Cream butter and sugar, add eggs and vanilla, then fold in dry ingredients alternately with milk.
  5. Spoon batter over peaches, filling ¾ of each mold.
  6. Bake 20–25 minutes until a toothpick comes out clean.
  7. Cool 5–7 minutes, invert onto plate, serve warm or at room temperature.

Notes

Optionally top with whipped cream or vanilla ice cream. Store at room temp for 1 day or refrigerate for 2-3 days.