Description
These Peach Upside-Down Mini Cakes are delightful individual desserts featuring caramelized brown sugar and fresh peach slices topped with a moist and tender cake batter. Perfect for summer baking, they are easy to make, visually appealing, and taste delicious served warm or at room temperature with whipped cream or vanilla ice cream.
Ingredients
Scale
Topping
- 2 tablespoons unsalted butter, melted
- 0.25 cup brown sugar
- 2 ripe peaches, peeled, pitted, and thinly sliced
Cake Batter
- 1.25 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 0.5 cup whole milk
Instructions
- Preheat and Prepare Muffin Pan: Preheat your oven to 350°F (175°C) and generously grease a standard muffin pan to prevent sticking.
- Prepare Topping: Spoon about 1 teaspoon of melted butter into each muffin cup, then sprinkle evenly with brown sugar. Arrange the thinly sliced peach pieces neatly over the brown sugar to create the caramelized fruit layer.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt to ensure they are well combined.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color, which ensures a tender texture in your cakes.
- Add Eggs and Vanilla: Add eggs one at a time to the butter mixture, beating well after each addition. Then mix in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and whole milk to the batter, beginning and ending with the dry ingredients. Mix gently just until combined to avoid overmixing, which could toughen the cakes.
- Fill Muffin Cups: Spoon the batter evenly over the arranged peaches in each muffin cup, filling about three-quarters full to allow room for rising.
- Bake: Bake the mini cakes in the preheated oven for 20 to 25 minutes or until a toothpick inserted into the center comes out clean, indicating they are done.
- Cool and Invert: Let the cakes cool in the pan for 5 minutes, then carefully invert each cake onto a wire rack or serving platter to reveal the beautiful peach topping.
Notes
- Serve these mini cakes warm or at room temperature to best enjoy the caramelized peaches.
- For an extra indulgent treat, top with whipped cream or a scoop of vanilla ice cream.
- Make sure peaches are ripe for maximum sweetness and flavor.
- Use a gentle folding technique when mixing batter to keep cakes tender.
