Peach Upside Down Mini Cakes
There is something so heartwarming about serving individual cakes, and these Peach Upside Down Mini Cakes have all the charm of summer peaches in every bite. These are perfect for breakfast treats, brunch tables, or sweet endings to any meal.
Equipment
- 1 Muffin tin or mini cake pans
- 1 Mixing Bowls
- 1 Knife for slicing peaches
- 1 Whisk
Ingredients
- 2 ripe peaches peeled and sliced, or use canned and drained
- 0.5 cup brown sugar
- 0.25 cup butter or neutral oil melted
- 1.25 cups all-purpose flour
- 1.5 tsp baking powder
- 0.25 tsp salt
- 0.5 tsp ground cinnamon optional
- 2 eggs
- 0.5 cup milk dairy or non-dairy alternative
- 0.75 cup sugar
- 1 tsp alcohol-free vanilla extract
Instructions
- Peel and slice your peaches. If using canned, drain well.
- Grease a muffin tin or mini cake pans, then sprinkle a bit of brown sugar and a dab of melted butter in each cup. Layer peach slices on top.
- Whisk together flour, baking powder, salt, and cinnamon in one bowl. In another, beat eggs with sugar, then add milk and vanilla. Fold wet into dry, then mix in the melted butter.
- Spoon the batter gently over peach slices, filling about three-quarters full. Bake at 350°F (175°C) until golden and a toothpick comes out clean. Let cool slightly, then run a knife around each cake and invert onto a plate while still warm.
Notes
Store leftovers in an airtight container at room temperature for up to two days, or refrigerate for up to four. To reheat, warm gently in the microwave or oven until just soft. For dairy-free, use plant-based butter and milk. Nectarines or ripe plums can be substituted for peaches.