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Peach Upside Down Mini Cakes

Individual upside-down cakes with caramelized peaches and soft vanilla cake.
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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
  • 3 peaches peeled and sliced
  • 0.5 cup brown sugar
  • 4 tbsp unsalted butter melted
  • 0.5 tsp cinnamon
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
  • Mixing bowls
  • Hand mixer or stand mixer
  • Cooling rack

Method
 

  1. Preheat oven to 350°F (175°C) and grease muffin tin well.
  2. Mix melted butter, brown sugar, and cinnamon; spoon into muffin cups.
  3. Arrange peach slices over sugar mixture.
  4. Whisk flour, baking powder, and salt.
  5. Cream butter and sugar; add eggs and vanilla.
  6. Alternate adding dry ingredients and milk.
  7. Spoon batter over peaches and bake 20–25 minutes.
  8. Cool briefly, then invert onto serving plate.

Notes

Invert while warm for clean release and glossy tops.