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Peach Upside Down Mini Cakes

Individual peach upside down cakes with caramelized peaches and soft vanilla cake.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 mini cakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 260

Ingredients
  

Peach Topping
  • 2 cups fresh peaches thinly sliced
  • 0.5 cup brown sugar
  • 0.25 cup unsalted butter melted
  • 0.5 tsp cinnamon
Cake Batter
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup milk or buttermilk

Equipment

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

Method
 

  1. Preheat oven to 350°F (175°C). Grease mini cake pan or muffin tin.
  2. Mix melted butter and brown sugar. Spoon into pan cavities.
  3. Arrange peach slices over sugar mixture and sprinkle cinnamon.
  4. Whisk flour, baking powder, baking soda, and salt.
  5. Cream butter and sugar until fluffy.
  6. Add eggs and vanilla extract.
  7. Alternate dry ingredients and milk until batter forms.
  8. Fill cavities ¾ full with batter.
  9. Bake 18–22 minutes until golden.
  10. Cool 10 minutes, invert onto plates.

Notes

Use ripe but firm peaches for best texture and flavor.