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Mini peach upside-down cakes with golden caramelized peaches on top, served on a white plate.

Mini Peach Upside Down Cakes

Mini Peach Upside Down Cakes, spiced cake topped with fresh peaches, perfect for summer. Serve warm with a scoop of ice cream for the ultimate treat!
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Prep Time 15 minutes
Cook Time 24 minutes
cooling time 5 minutes
Total Time 44 minutes
Servings: 14
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 207
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoon unsalted butter Cold for easy slicing
  • ¼ cup light brown sugar For caramelizing the peaches
  • 3 medium peaches About 3 cups sliced for topping
  • ⅓ cup unsalted butter Softened for mixing into the batter
  • ½ cup granulated sugar Sweetener for the cake batter
  • ¼ cup light brown sugar Adds moisture and depth of flavor to the batter
  • 1 large egg Adds structure and moisture to the cake
  • 2 teaspoon vanilla extract For flavor
  • 1 ¼ cup all-purpose flour Fluffy texture for the cake
  • 1 teaspoon baking powder To help the cakes rise
  • ¼ teaspoon salt Balances the sweetness
  • 1 teaspoon ground cinnamon Spices the cake and complements the peaches
  • ½ cup milk Moisture for the cake batter

Method
 

  1. Preheat the oven to 350°F (175°C) and spray a 12-cup muffin tin with nonstick spray.
  2. Place 2 tablespoons of cold butter and ¼ cup light brown sugar evenly into the 12 muffin cups.
  3. Slice the peaches into enough pieces to cover the bottom of each muffin tin, around 4 slices per tin. Dice the remaining peach and set it aside for the batter.
  4. In a stand mixer, combine ⅓ cup softened butter, ½ cup granulated sugar, and ¼ cup light brown sugar. Cream on medium speed for 3 minutes, or until light and fluffy.
  5. Add in the egg and vanilla extract, then mix until fully combined.
  6. In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. Slowly add the dry ingredients to the wet mixture, alternating with the milk.
  7. Gently fold the diced peach pieces into the batter. Be careful not to overmix.
  8. Spoon the batter evenly into the prepared muffin tin.
  9. Bake for 20-24 minutes, or until the cakes are golden brown and set in the center.
  10. Allow the cakes to cool in the tin for 5 minutes, then carefully invert the tin to release the cakes onto a wire rack. Finish cooling completely.
  11. Serve warm with a scoop of ice cream for an extra special treat.

Nutrition

Serving: 120gCalories: 207kcalCarbohydrates: 32gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 37mgSodium: 64mgPotassium: 159mgFiber: 1gSugar: 21gVitamin A: 381IUVitamin C: 2mgCalcium: 48mgIron: 1mg

Notes

The warm peach topping and moist cake make this the ideal treat for summer gatherings. Serve with ice cream for an extra indulgent experience.

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