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Peach Upside Down Mini Cakes

Individual upside-down cakes with caramelized peaches and soft vanilla cake.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 10 mini cakes
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Peach Topping
  • 3 tbsp unsalted butter melted
  • 0.5 cup brown sugar
  • 2 cups peaches sliced
Cake Batter
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup milk or buttermilk

Equipment

  • Muffin tin or mini cake pan
  • Mixing bowls
  • Hand mixer or whisk
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C) and grease pan.
  2. Add melted butter and brown sugar to pan wells and top with peaches.
  3. Whisk dry ingredients together.
  4. Cream butter and sugar, then add eggs and vanilla.
  5. Alternate dry ingredients and milk to form batter.
  6. Spoon batter over peaches and bake 20–25 minutes.
  7. Cool slightly and invert to release cakes.

Notes

Invert while warm to prevent sticking.