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Mini Peach Upside Down Cakes Recipe

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These Mini Peach Upside Down Cakes are delightful individual-sized treats perfect for summer desserts. Featuring caramelized peaches at the bottom with a tender, cinnamon-spiced cake on top, these easy-to-make cakes are baked in a muffin tin for perfect portions. They offer a beautiful presentation and can be served warm with ice cream for an indulgent finish.

Ingredients

Topping

  • 2 tbsp unsalted butter, cold
  • 1/4 cup light brown sugar
  • 3 medium peaches (about 3 cups), sliced

Batter

  • 1/3 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup milk
  • Leftover diced peach (from slicing peaches for topping)

Instructions

  1. Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C). Spray a 12-cup muffin tin with nonstick cooking spray. Divide the cold 2 tablespoons of butter and 1/4 cup light brown sugar evenly among the muffin cups, using about a small cube of butter per cup.
  2. Add peach slices: Slice peaches thinly enough to cover the bottom of each muffin cup, about 4 slices per cup. Dice any remaining peach and set aside for the batter.
  3. Cream butter and sugars: In a stand mixer fitted with a paddle attachment, beat 1/3 cup softened butter, 1/2 cup granulated sugar, and 1/4 cup light brown sugar together for 3 minutes until light and fluffy.
  4. Add egg and vanilla: Add the egg and vanilla extract to the butter mixture and mix until combined thoroughly.
  5. Combine dry ingredients: In a separate large bowl, whisk together all-purpose flour, baking powder, salt, and ground cinnamon.
  6. Mix batter: Alternately add the dry ingredients and milk to the wet ingredients, mixing just until combined. Take care not to overmix the batter.
  7. Fold in peaches: Gently fold in the diced leftover peach pieces by hand to incorporate evenly.
  8. Fill muffin tin: Spoon the batter over the peaches in each muffin cup, dividing it evenly among all 12 cups.
  9. Bake: Bake in the preheated oven for 20 to 24 minutes or until the cakes are golden brown and a toothpick inserted comes out clean.
  10. Cool and flip: Let the cakes cool in the pan for 5 minutes, then carefully invert the muffin tin onto a wire rack to release the cakes with the caramelized peaches now on top. Cool completely or serve warm.
  11. Serve: For best enjoyment, serve these mini upside down cakes warm with a scoop of your favorite ice cream.

Notes

  • Use ripe but firm peaches to prevent sogginess and maintain structure during baking.
  • If peaches are out of season, frozen thawed peaches can be used but drain them well to avoid excess moisture.
  • Nonstick cooking spray or butter can be used to grease the muffin tin to ensure easy release of cakes.
  • These mini cakes can be reheated briefly in the oven or microwave before serving to enjoy warm.
  • Add a pinch of nutmeg or substitute cinnamon with pumpkin pie spice for a flavor twist.

Find it online: https://recipethrive.com/mini-peach-upside-down-cakes-recipe/