These Easy Peach Upside Down Mini Cakes are cute little treats topped with sweet, juicy peaches and a fluffy cake. They are perfect for a fun dessert or snack and look great on any table!
Honestly, these mini cakes make me feel like a baking superstar, even though they are super easy to make! I love serving them warm with a scoop of ice cream on top—yum!
Ingredients & Substitutions
Butter: Unsalted butter is ideal for these cakes as it gives you control over the salt levels. If you’re in a pinch, you can substitute it with margarine or coconut oil for a dairy-free version.
Peaches: Fresh peaches bring the best flavor, but if they’re out of season, canned peaches in juice (not syrup) work well. Just make sure to drain them and pat dry!
Brown Sugar: Light brown sugar adds a lovely caramel flavor. You can use dark brown sugar for a richer taste or even coconut sugar as a healthier alternative.
Flour: All-purpose flour is standard, but you can also use whole wheat flour for a nuttier flavor or even gluten-free flour blends if you have gluten sensitivities.
How Do You Get a Perfectly Caramelized Topping?
Getting the caramelized topping just right really makes these mini cakes special! Start by ensuring your oven is preheated to 350°F (175°C).
- Mix the melted butter and brown sugar until smooth. This helps create a good caramel layer.
- When placing the peach slices, overlap them slightly so every bite has some fruit.
- Be careful not to overbake them; checking at 20 minutes is important!
Let the cakes cool in the pan for a few minutes before flipping. This ensures the topping stays intact and looks beautiful.
Easy Peach Upside Down Mini Cakes
Ingredients:
- 1/4 cup (4 tbsp) unsalted butter, melted, divided
- 1/2 cup light brown sugar, packed
- 2 fresh peaches, sliced into thin wedges
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 cup milk (whole or 2%)
- Optional: fresh mint leaves for garnish
Time Estimate:
This recipe will take about 15 minutes to prepare and 20-25 minutes to bake, plus cooling time. Overall, you’re looking at around 45 minutes from start to enjoying these delightful mini cakes!
Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Lightly grease a muffin tin or use silicone muffin molds to keep things easy.
2. Make the Topping:
In a small bowl, mix together the melted butter and brown sugar until they are well combined. Spoon about 1 tablespoon of this mixture into the bottom of each muffin cup to create a sweet caramel layer.
3. Arrange the Peaches:
Next, place 2-3 peach slices on top of the brown sugar butter layer in each muffin cup. Arrange them nicely so they cover the surface; this is what makes them look so lovely!
4. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. This will ensure that your mini cakes rise perfectly!
5. Combine the Wet Ingredients:
In another bowl, combine the granulated sugar, vegetable oil, egg, vanilla extract, and milk. Whisk until everything is smooth and well blended.
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined; be careful to not overmix, as a few lumps are perfectly fine!
7. Fill the Muffin Cups:
Spoon the batter evenly over the peach slices in each muffin cup, filling them about three-fourths full.
8. Bake the Cakes:
Bake the mini cakes in your preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell amazing!
9. Cool and Invert:
Once baked, let the cakes cool in the pan for about 10 minutes. Then, run a knife around the edges of each cake to loosen them. Carefully invert the mini cakes onto a serving plate so the peach slices are beautifully displayed on top.
10. Garnish and Enjoy:
If you’d like, garnish with fresh mint leaves for a pop of color. Serve warm or at room temperature. Enjoy these moist and fruity mini cakes that showcase the sweet flavor of peaches with a deliciously caramelized topping!
FAQ for Easy Peach Upside Down Mini Cakes
Can I Use Canned Peaches Instead of Fresh?
Absolutely! Canned peaches can be a great alternative, especially when fresh ones are out of season. Just make sure to drain them well and pat them dry to avoid excess moisture in your cakes.
How Can I Store Leftover Mini Cakes?
Store any leftover mini cakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a few seconds or enjoy them cold!
Can I Make This Recipe Gluten-Free?
Yes! You can substitute all-purpose flour with a gluten-free flour blend. Just ensure it’s a blend that contains xanthan gum for the best texture.
What Variations Can I Try?
You can swap the peaches for other fruits like pineapples, berries, or even apples! Just adjust the cooking time slightly depending on the fruit’s moisture content. Enjoy experimenting!
