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Peach Upside Down Mini Cakes

Tender mini vanilla cakes topped with caramelized peaches and brown sugar glaze.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 mini cakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 210

Ingredients
  

Peach Topping
  • 2 ripe peaches sliced
  • 0.25 cup unsalted butter melted
  • 0.5 cup brown sugar packed
Cake Batter
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.5 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 0.5 cup milk

Equipment

  • Mixing bowls
  • Muffin tin
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and grease a muffin tin.
  2. Add melted butter and brown sugar to each muffin cup and top with peach slices.
  3. Whisk flour, baking powder, and salt together.
  4. Cream butter and sugar, then add egg and vanilla.
  5. Alternate adding dry ingredients and milk into the batter.
  6. Divide batter over peaches and bake 20–25 minutes.
  7. Cool briefly, then invert onto tray and serve.

Notes

Best served slightly warm with ice cream or whipped cream.