Go Back
–+ servings
Three mini peach upside-down cakes on a white plate, each topped with caramelized peach slices and golden-brown cake

Mini Peach Upside Down Cakes

Delight in tender, spiced mini cakes crowned with juicy fresh peaches for a summery treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 24 minutes
Chill/Rest 5 minutes
Total Time 44 minutes
Servings: 12
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 207
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoon unsalted butter cold, for lining muffin tin
  • ¼ cup light brown sugar for topping
  • 3 medium peaches about 3 cups, peeled and sliced
  • ⅓ cup unsalted butter softened, for batter
  • ½ cup granulated sugar for batter
  • ¼ cup light brown sugar for batter
  • 1 large egg room temperature
  • 2 teaspoon vanilla extract pure
  • 1 ¼ cup all-purpose flour sifted
  • 1 teaspoon baking powder leavening
  • ¼ teaspoon salt fine
  • 1 teaspoon ground cinnamon for spice
  • ½ cup whole milk room temperature

Method
 

  1. Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
  2. Cut the cold butter into small cubes and divide it evenly among the muffin cups, then sprinkle ¼ cup light brown sugar over the butter.
  3. Slice peaches thinly and arrange 4 slices in each muffin cup. Dice any remaining peaches and set aside for the batter.
  4. In a mixing bowl, combine the softened butter, granulated sugar, and brown sugar for the batter. Cream together for 3 minutes until pale and fluffy.mix
  5. Add the egg and vanilla extract to the creamed mixture and mix until fully incorporated. mix
  6. In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. Slowly alternate adding the dry mixture and milk into the wet mixture, mixing gently until smooth. mix
  7. Fold the diced leftover peaches into the batter by hand, being careful not to overmix.
  8. Spoon the batter evenly over the peach slices in each muffin cup.
  9. Bake for 20–24 minutes or until the tops are golden and a toothpick inserted comes out clean.
  10. Let the cakes cool in the tin for 5 minutes, then invert them onto a wire rack to release the cakes.
  11. Serve warm, optionally with a scoop of ice cream for an indulgent summer treat.

Nutrition

Serving: 1 ServingCalories: 207kcalCarbohydrates: 32gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 37mgSodium: 64mgPotassium: 159mgFiber: 1gSugar: 21gVitamin A: 381IUVitamin C: 2mgCalcium: 48mgIron: 1mg

Notes

Warm, spiced mini cakes with golden peaches are perfect for summer gatherings. Serve with ice cream for an extra indulgent touch!

Tried this recipe?

Let us know how it was!