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Peach Upside Down Mini Cakes

Individually baked peach upside down cakes with caramelized fruit and a soft, buttery crumb.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 mini cakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Peach Topping
  • 0.25 cup unsalted butter melted
  • 0.5 cup brown sugar
  • 3 fresh peaches peeled and sliced
Cake Batter
  • 1.25 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

  • Mixing bowls
  • Muffin tin or ramekins
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and grease a muffin tin or ramekins.
  2. Mix melted butter and brown sugar and divide evenly into molds. Arrange peach slices on top.
  3. Whisk flour, baking powder, and salt in a bowl.
  4. Cream butter and sugar until fluffy. Beat in eggs and vanilla.
  5. Alternate adding dry ingredients and milk until just combined.
  6. Spoon batter over peaches and bake 22–26 minutes until golden.
  7. Cool 10 minutes, invert, and serve warm or at room temperature.

Notes

Invert cakes while warm for best release and presentation.