Why You’ll Love This Recipe

These mini cakes are a fun and elegant twist on a classic dessert. The caramelized peach topping gives each cake a burst of flavor and sweetness, while the moist cake beneath provides a perfect balance of texture. The combination of brown sugar, butter, and peaches creates a deliciously decadent topping that’s impossible to resist. Plus, they’re individual-sized, which makes them perfect for sharing or enjoying on your own. Whether you’re serving them at a summer BBQ or as a sweet ending to a meal, these cakes are sure to impress.

Ingredients

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup whole milk
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
2-3 fresh peaches, peeled and sliced
1/4 cup brown sugar (for caramelization)
1/4 cup chopped pecans or walnuts (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat

Preheat your oven to 350°F (175°C). Grease a standard muffin tin well or line with cupcake liners for easier removal.

2. Prepare Peaches

In a small bowl, mix the sliced peaches with brown sugar and set aside. The brown sugar will help caramelize the peaches while baking.

3. Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes.

4. Add Eggs

Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next.

5. Combine Dry Ingredients

In another bowl, mix together the flour, baking powder, and salt.

6. Alternate Additions

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined, then stir in the vanilla extract.

7. Assemble in Muffin Tin

Spoon a tablespoon of the peach mixture into the bottom of each muffin cup. Then, pour the cake batter over the peaches, filling each cup about 2/3 full. If desired, sprinkle chopped pecans or walnuts on top of the batter for an added crunch.

8. Bake

Place the muffin tin in the oven and bake for 25-30 minutes or until a toothpick inserted in the center of a mini cake comes out clean.

9. Cool

Allow the cakes to cool in the pan for about 10 minutes. Then, gently remove them from the tin and transfer them to a wire rack to cool completely.

10. Serve

Optional – top with whipped cream or a scoop of vanilla ice cream when serving for an extra treat.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 35 minutes
Servings: 12 mini cakes
Calories: 210 kcal per serving

Variations

Other Fruits: You can replace peaches with other fruits like pineapples, strawberries, or pears for a different flavor profile.
Gluten-Free Option: Use a gluten-free flour blend to make these cakes gluten-free.
Spiced Version: Add a teaspoon of cinnamon or nutmeg to the cake batter for a spiced version of these mini cakes.
Vegan Option: Use a plant-based butter and replace the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) to make a vegan version.

Storage/Reheating

Storage: Store leftover mini cakes in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days.
Reheating: Reheat in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for about 5 minutes to warm them up.

FAQs

1. Can I use canned peaches instead of fresh?

Yes, you can use canned peaches, but be sure to drain them thoroughly before using them in the recipe.

2. Can I make this as a large cake instead of mini cakes?

Absolutely! You can pour the batter and peach mixture into a greased 9-inch round cake pan and bake for about 35-40 minutes or until a toothpick inserted comes out clean.

3. Can I freeze these mini cakes?

Yes, these mini cakes freeze well. Allow them to cool completely, then wrap each in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw them at room temperature before serving.

4. How do I know when the mini cakes are done?

The mini cakes are done when a toothpick inserted into the center comes out clean. You can also check if the edges are golden brown and pulling away from the sides of the muffin tin.

5. Can I add a glaze to these cakes?

Yes, you can drizzle a simple glaze made of powdered sugar and milk over the cakes for added sweetness.

6. Can I use a muffin tin without liners?

Yes, you can use a muffin tin without liners. Just make sure to grease it well to avoid sticking, or use parchment paper circles at the bottom for easy removal.

7. Can I make these cakes without the nuts?

Yes, the nuts are optional, so feel free to leave them out if you prefer a nut-free version.

8. Can I make these cakes ahead of time?

Yes, these mini cakes can be made ahead of time and stored in the refrigerator or at room temperature for up to 2 days. They can also be frozen for longer storage.

9. How can I make the peach layer extra caramelized?

To make the peach layer more caramelized, you can cook the sliced peaches and brown sugar together in a pan for a few minutes before adding them to the muffin tin.

10. Can I use a different type of sugar?

You can replace the granulated sugar with coconut sugar or another sugar alternative, though it may slightly alter the texture and flavor.

Conclusion

These Peach Upside Down Mini Cakes are a delightful and elegant dessert, perfect for any occasion. The combination of caramelized peaches, soft cake, and crunchy nuts is a winning trio that will have everyone coming back for more. Whether you’re serving them at a party, a family gathering, or just as a sweet treat to enjoy at home, these mini cakes are guaranteed to impress!

Peach Upside Down Mini Cakes

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Peach Upside Down Mini Cakes are individual-sized desserts featuring caramelized peaches, fluffy cake, and optional crunchy nuts, perfect for any occasion.

Author: Amy
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 35 minutes
Yield: 12 mini cakes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat: Preheat the oven to 350°F (175°C). Grease a standard muffin tin well or line with cupcake liners for easier removal.
Prepare Peaches: In a small bowl, mix sliced peaches with brown sugar and set aside to caramelize.
Cream Butter and Sugar: In a large mixing bowl, cream together butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add Eggs: Beat in the eggs one at a time until fully incorporated.
Combine Dry Ingredients: In another bowl, mix flour, baking powder, and salt.
Alternate Additions: Gradually add dry ingredients to the wet mixture, alternating with milk, starting and ending with the dry ingredients. Stir in vanilla extract.
Assemble in Muffin Tin: Spoon a tablespoon of peach mixture into the bottom of each muffin cup, then pour batter over the peaches, filling about 2/3 full. Sprinkle chopped nuts on top if desired.
Bake: Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cool: Let the cakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serve: Optionally top with whipped cream or vanilla ice cream for extra indulgence.