Indulge in the charm of Peach Upside Down Mini Cakes — a delightful twist on the classic dessert, baked in individual portions for a beautiful and mess-free presentation. With caramelized peaches nestled under fluffy vanilla cake, these mini cakes bring sweet summer vibes to every bite.
🍰 Why You’ll Love These Mini Cakes
✔️ Perfectly portioned for parties, picnics, or after-dinner treats
✔️ Caramelized peaches offer rich, sweet flavor
✔️ Made with pantry-friendly ingredients
✔️ Bakes beautifully in muffin tins or ramekins
✔️ A cute, showstopping dessert with minimal effort
🛒 Ingredients Overview
Peach Topping:
- Fresh or canned peaches
- Unsalted butter
- Brown sugar
Cake Batter:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Egg
- Milk
- Vanilla extract
👩🍳 Tips for Success
- Use muffin tins for perfect mini sizes. Grease well or use silicone molds.
- Fresh peaches are best, but canned work in a pinch.
- Let the cakes cool slightly before inverting to help toppings set.
- Add a pinch of cinnamon or nutmeg for extra warmth.
🍑 Peach Upside Down Mini Cakes Recipe
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8 mini cakes
✨ Ingredients:
For the topping:
- 2 medium peaches, peeled and sliced (or 1 can of sliced peaches, drained)
- 1/4 cup unsalted butter
- 1/2 cup light brown sugar
For the cake batter:
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup milk
- 1 tsp vanilla extract
🌀 Instructions:
- Preheat oven to 350°F (175°C). Grease 8 muffin cups or ramekins well.
- Make the topping:
In a small saucepan, melt the butter and brown sugar together over medium heat until smooth and bubbly. Divide evenly into the bottom of each muffin cup. Place peach slices over the brown sugar mixture. - Make the cake batter:
In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, cream butter and sugar until fluffy. Beat in egg and vanilla. Add flour mixture alternately with milk, mixing until just combined. - Assemble:
Spoon cake batter over peaches, filling each muffin cup about 3/4 full. - Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5–10 minutes, then carefully invert onto a wire rack or plate. Let cool slightly before serving.
🧊 Storage & Serving
- Best served warm or at room temperature
- Store leftovers in an airtight container for up to 3 days
- Reheat gently in the microwave
- Top with whipped cream or a scoop of vanilla ice cream for extra indulgence