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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.

Ingredients

1 cup all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

½ cup whole milk

1 teaspoon baking powder

¼ teaspoon salt

1 teaspoon vanilla extract

23 fresh peaches, peeled and sliced

¼ cup brown sugar (for caramelization)

¼ cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat: Preheat the 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 sliced peaches with brown sugar and set aside to caramelize.
  3. Cream Butter and Sugar: In a large mixing bowl, cream together butter and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Add Eggs: Beat in the eggs one at a time until fully incorporated.
  5. Combine Dry Ingredients: In another bowl, mix flour, baking powder, and salt.
  6. Alternate Additions: Gradually add dry ingredients to the wet mixture, alternating with milk, starting and ending with the dry ingredients. Stir in vanilla extract.
  7. 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.
  8. Bake: Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool: Let the cakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Serve: Optionally top with whipped cream or vanilla ice cream for extra indulgence.

Notes

For a different flavor, substitute peaches with pineapples, strawberries, or pears.

For a gluten-free version, use a gluten-free flour blend.

For a spiced version, add a teaspoon of cinnamon or nutmeg to the batter.

Store leftover mini cakes in an airtight container for up to 2 days or refrigerate for up to 5 days.

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