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