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Mini Peach Upside-Down Cakes

Delicious individual cakes with caramelized peaches and a fluffy vanilla base, perfect for any gathering.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 cakes
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the caramelized peach topping
  • 2 medium peaches, sliced Make sure they are ripe for the sweetest flavor.
  • 1/4 cup butter (unsalted) Can substitute with a plant-based option for a dairy-free version.
  • 1/2 cup brown sugar
For the cake batter
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a skillet over medium heat, melt the butter and brown sugar together. Add the sliced peaches and cook for about 5 minutes until tender and caramelized. Remove from heat.
  3. Grease a 12-cup muffin tin. Divide the caramelized peaches into the bottom of each muffin cup.
  4. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  5. In another bowl, combine the milk, egg, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  6. Spoon the batter over the caramelized peaches in the muffin tins, filling each cup about 3/4 full.
  7. Bake for about 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  8. Once baked, let them cool in the muffin tin for 5 minutes before inverting onto a wire rack. Serve warm or at room temperature.

Notes

Store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze wrapped cakes for up to 2 months. Thaw at room temperature or reheat in the oven at 350°F for about 10 minutes.