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Fresh Peach Mini Upside Down Cakes

Enjoy individual-sized upside down cakes featuring caramelized peaches and a moist vanilla cake. Perfect for summer gatherings!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 mini cakes
Course: Brunch, Dessert
Cuisine: American, Summer
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Caramel and Topping
  • 1/4 cup Unsalted Butter
  • 1/2 cup Brown Sugar Melted with butter for caramel
  • 2 cups Fresh Peaches, sliced Use ripe, freestone peaches for best texture
For the Cake Batter
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour
  • 1/2 cup Granulated Sugar
  • 1 tsp Baking Powder Activates for a light texture
  • 1/4 tsp Salt
  • 1/2 cup Milk Use non-dairy alternatives if desired
  • 1 large Egg Can substitute with flaxseed meal for a vegan option
  • 1/2 tsp Vanilla Extract Use high-quality for best flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a muffin tin well to ensure easy removal of the cakes.
  2. In a small saucepan, melt the butter and brown sugar over medium heat, stirring until completely smooth and combined.
  3. Pour the buttery caramel mixture evenly into the bottom of each muffin cup in the prepared tin.
  4. Arrange the sliced peaches on top of the caramel mixture, creating a beautiful layer in each cup.
Making the Batter
  1. In a separate bowl, combine the flour, granulated sugar, baking powder, and salt; mix well.
  2. In another bowl, whisk together the milk, egg, and vanilla extract until fully incorporated.
  3. Gradually mix the wet ingredients into the dry until just combined; avoid overmixing for fluffier cakes.
Baking the Cakes
  1. Spoon the cake batter gently over the peaches in each muffin cup, filling them about three-quarters full.
  2. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  3. Allow to cool for a few minutes, then carefully invert the cakes onto a plate. Serve warm.

Notes

For a more nutritious version, swap refined sugar for monk fruit and add chia or flax seeds. Store in an airtight container in the refrigerator for up to 3 days.