Mini Peach Upside Down Cakes are a delightful twist on the classic Southern dessert, made irresistibly adorable in individual servings. With the sweet, juicy essence of fresh summer peaches paired with a soft, cinnamon-spiced cake, these mini treats are the perfect way to celebrate peach season. Whether you serve them warm with a scoop of creamy vanilla ice cream or enjoy them as a midday indulgence, these cakes promise comfort and joy in every bite. Easy to bake and visually stunning, they make for a show-stopping addition to any summer gathering.
Why You’ll Love This Mini Peach Upside Down Cakes Recipe
There’s something magical about desserts that combine seasonal fruit with comforting cake. These Mini Peach Upside Down Cakes are not just visually appealing—they’re incredibly flavorful too. The caramelized peach topping, tender crumb, and hint of cinnamon create a perfect balance of sweetness and spice. Their individual portions make them perfect for dinner parties, picnics, or simply enjoying a sweet treat without overindulging. Plus, the recipe is straightforward and beginner-friendly, ensuring delicious results every time.
Ingredients
- 2 tablespoons unsalted butter, chilled and cut into 12 equal pieces
- 1/4 cup light brown sugar, for topping
- 3 medium fresh peaches, sliced (about 3 cups), with extra diced for batter
- 1/3 cup softened unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup milk
Step-by-Step: How to Make Mini Peach Upside Down Cakes
- Preheat your oven to 350°F (175°C) and generously spray a 12-cup muffin tin with nonstick spray.
- Place one cube of cold butter and a sprinkle of brown sugar into each muffin cup.
- Layer about four thin slices of peach over the sugar in each cup. Dice any remaining peach to mix into the batter.
- In a stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
- Beat in the egg and vanilla until fully incorporated.
- In another bowl, mix the flour, baking powder, salt, and cinnamon until evenly combined.
- Gradually incorporate the dry mixture into the wet ingredients, alternating with the milk. Begin and end with the dry mix.
- Gently fold in the diced peaches.
- Spoon the batter evenly over the peach slices in each muffin tin.
- Bake for 20-24 minutes until the tops are golden and a toothpick comes out clean.
- Cool the cakes in the pan for 5 minutes, then carefully turn them out onto a wire rack to finish cooling.
Helpful Tips
- Choose peaches that are ripe yet firm for clean slicing and optimal texture.
- Properly creaming the butter and sugars helps introduce air for a fluffier cake.
- Avoid overmixing once the flour is added to keep the cakes tender.
- Slide a knife around each cake before inverting to help them release easily.
- Enjoy these cakes while warm to fully savor the gooey peach topping.
Substitutions And Variations
- Fruit Swap: Try nectarines, plums, or pineapple slices for a delicious twist.
- Spices: Add nutmeg or cardamom for a different aromatic flavor.
- Flour Alternative: Use a gluten-free 1:1 flour blend if needed.
- Dairy-Free: Use non-dairy butter and milk alternatives for a dairy-free version.
- Add Nuts: A sprinkle of chopped pecans or almonds under the peaches adds crunch.
Storage Instructions
Keep cooled cakes in an airtight container at room temperature for up to 2 days. For extended freshness, refrigerate for up to 5 days. Warm individual cakes in the microwave for 10-15 seconds before serving. You can also wrap and freeze them individually for up to 2 months. Thaw in the fridge and reheat before enjoying.
Nutritional Information
Each mini peach upside down cake contains approximately:
- Calories: 207 kcal
- Carbohydrates: 32g
- Protein: 3g
- Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 37mg
- Sodium: 64mg
- Potassium: 159mg
- Fiber: 1g
- Sugar: 21g
- Vitamin A: 381 IU
- Vitamin C: 2mg
- Calcium: 48mg
- Iron: 1mg
Serving Suggestions
Serve these Mini Peach Upside Down Cakes warm with a generous scoop of vanilla ice cream or a dollop of whipped cream. For a brunch spread, pair with fresh berries and a light sparkling beverage. You can also top them with a drizzle of caramel sauce or a sprinkle of powdered sugar for extra decadence.
Frequently Asked Questions About Mini Peach Upside Down Cakes
Can I use canned or frozen peaches? Yes, both work well—just drain canned peaches thoroughly or thaw and pat dry frozen ones.
Can I bake these in a different type of pan? Definitely. An 8×8-inch square pan works well. Adjust the layout and extend baking time to 30-35 minutes.
What prevents the cakes from sticking? Generously coat the muffin tin with nonstick spray and invert the cakes while they’re still slightly warm.
Can these be made ahead of time? Absolutely. Bake a day in advance and reheat before serving for the freshest taste.
Is it okay to double the recipe? Yes! Just double all ingredients and use two muffin tins or bake in batches.
Conclusion
Thank you for trying out this Mini Peach Upside Down Cakes recipe! It’s a joy to share a dessert that’s both easy to make and bursting with the sunny flavors of summer. These little cakes are soft, spiced just right, and topped with luscious caramelized peaches that will steal your heart. Whether you enjoy them solo or share with loved ones, they’re bound to become a seasonal favorite. I hope you enjoy every bite and feel inspired to return to the kitchen for more sweet adventures. Happy baking and thank you for being part of this delicious journey!
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Mini Peach Upside Down Cakes
- Total Time: 39 minutes
- Yield: 12 mini cakes 1x
Description
Mini Peach Upside Down Cakes are soft, cinnamon-spiced individual desserts topped with sweet fresh peaches. A perfect summer treat that’s simple to make and even better served warm with a scoop of vanilla ice cream. Make a batch today and share the sweetness!
Ingredients
2 tbsp unsalted butter, cold, cut into 12 pieces
1/4 cup light brown sugar (for topping)
3 medium peaches, thinly sliced (about 3 cups)
1/3 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg
2 tsp vanilla extract
1 1/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C) and generously spray a 12-cup muffin tin with nonstick spray.
- Place one cube of cold butter and a sprinkle of brown sugar into each muffin cup.
- Layer about four thin slices of peach over the sugar in each cup. Dice any remaining peach to mix into the batter.
- In a stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
- Beat in the egg and vanilla until fully incorporated.
- In another bowl, mix the flour, baking powder, salt, and cinnamon until evenly combined.
- Gradually incorporate the dry mixture into the wet ingredients, alternating with the milk. Begin and end with the dry mix.
- Gently fold in the diced peaches.
- Spoon the batter evenly over the peach slices in each muffin tin.
- Bake for 20-24 minutes until the tops are golden and a toothpick comes out clean.
- Cool the cakes in the pan for 5 minutes, then carefully turn them out onto a wire rack to finish cooling.
Notes
Use ripe but firm peaches for best texture. Cakes are best served warm. To store, refrigerate up to 5 days or freeze individually up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 207 kcal
- Sugar: 21g
- Sodium: 64 mg
- Fat: 8g
- Protein: 3g
- Cholesterol: 37 mg