Enjoy a delightful twist on the classic with these Peach Upside Down Mini Cakes — soft, golden cakes topped with juicy caramelized peaches. They’re perfectly portioned, beautifully glossy, and bursting with summer flavor. A simple yet impressive dessert that’s great for gatherings or weeknight baking.
Why You’ll Love This Recipe
Made with fresh or canned peaches
Perfectly caramelized fruit topping
Individual portions — no slicing needed
Soft, tender cake crumb every time
Ideal for summer parties or afternoon tea
Recipe Overview
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 mini cakes
Ingredients
For the Topping:
¼ cup unsalted butter, melted
½ cup brown sugar
2 medium peaches, thinly sliced
For the Cake Batter:
1 cup all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
½ cup granulated sugar
1 large egg
1 tsp vanilla extract
¼ cup milk
Instructions
- Prepare Topping: Preheat oven to 350°F (177°C). Grease a muffin tin. Mix melted butter and brown sugar, then spoon a little into each cup. Layer peach slices on top.
- Make the Batter: In a bowl, cream butter and sugar until fluffy. Beat in egg and vanilla. Mix in dry ingredients, alternating with milk, until smooth.
- Assemble: Spoon batter over the peaches, filling each cup about ¾ full.
- Bake: Bake for 20–25 minutes until golden and a toothpick comes out clean.
- Flip & Serve: Let cool for 5 minutes, then invert onto a wire rack. Serve warm or at room temperature.
Tips & FAQs
Can I use canned or frozen peaches? Yes — just drain or thaw them first.
Can I make these ahead? Absolutely! They store well for up to 2 days at room temperature.
How do I reheat? Warm in the microwave for 10–15 seconds for a fresh-from-the-oven taste.
Nutrition Summary
| Serving Size | Calories | Protein | Carbs | Fat | Sugar | Fiber |
|---|---|---|---|---|---|---|
| 1 mini cake | 210 | 3g | 27g | 10g | 16g | 1g |
Disclaimer: Nutrition values are approximate and may vary based on ingredients used.
