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Peach Upside Down Mini Cakes

Individual upside down cakes with caramelized peaches and a soft vanilla cake base.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 mini cakes
Course: Dessert
Cuisine: American, Summer
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Peach Topping
  • 2-3 peaches peeled and sliced
  • 0.5 cup brown sugar
  • 4 tbsp unsalted butter melted
Cake Batter
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup milk

Equipment

  • Muffin tin or mini cake pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Cooling rack

Method
 

  1. Preheat oven to 350°F (175°C) and grease a muffin tin or mini cake pan.
  2. Mix melted butter and brown sugar and spoon into pan cavities. Arrange peach slices on top.
  3. Whisk flour, baking powder, and salt in a bowl.
  4. Cream butter and sugar until light. Add eggs and vanilla.
  5. Alternate adding dry ingredients and milk until batter is smooth.
  6. Spoon batter over peaches, filling ¾ full.
  7. Bake 20–25 minutes until a toothpick comes out clean.
  8. Cool briefly, then invert cakes onto a serving plate.

Notes

Invert cakes while warm to prevent sticking.