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Peach Upside-Down Mini Cakes

Peach Upside-Down Mini Cakes That Wow With Every Bite

These Peach Upside-Down Mini Cakes blend juicy peaches with fluffy cake, creating an irresistible dessert everyone will love.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 6 cakes
Course: Desserts
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 3 pieces ripe peaches, sliced Use fresh or canned peaches if out of season.
  • 1/3 cup unsalted butter, melted Substitute with coconut oil for a dairy-free option.
  • 1/2 cup brown sugar Can swap with coconut sugar for a refined sugar-free alternative.
  • 1 1/4 cups all-purpose flour Gluten-free flour works well for a gluten-free version.
  • 1 tsp baking powder Acts as a leavening agent.
  • 1/4 tsp salt Enhances flavor.
  • 1/2 cup granulated sugar Adds sweetness.
  • 2 large eggs Provide structure and moisture.
  • 1/3 cup whole milk Can substitute with almond or oat milk for a dairy-free option.
  • 1 tsp vanilla extract Emits aromatic flavor.
For the Topping
  • Extra butter and brown sugar Use in the muffin cups for caramelizing the peach base.

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions for Peach Upside-Down Mini Cakes
  1. Preheat your oven to 350°F (175°C) and grease your muffin tin with butter or non-stick spray.
  2. Pour 1 tablespoon of melted butter into each muffin cup, followed by a sprinkle of brown sugar and arrange the sliced peaches.
  3. In a mixing bowl, whisk together flour, baking powder, and salt until combined and set aside.
  4. In a separate bowl, beat granulated sugar and eggs until light and fluffy, then stir in milk and vanilla.
  5. Gently fold the dry ingredients into the wet mixture until just mixed.
  6. Carefully pour the batter over the peach slices in each muffin cup, filling each about three-quarters full.
  7. Bake for 20-25 minutes, doing the toothpick test to check for doneness.
  8. Allow the cakes to cool for 5 minutes before inverting onto a baking sheet.

Nutrition

Serving: 1cakeCalories: 230kcalCarbohydrates: 34gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 70mgSodium: 140mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 6mgCalcium: 40mgIron: 1mg

Notes

For best results, choose ripe peaches and avoid overmixing the batter.

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