Irresistible Mini Peach Upside Down Cakes for Summer Bliss

Delightful Mini Peach Upside Down Cakes are a perfect summer dessert, showcasing caramelized peaches over moist vanilla cake.

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Prep Time 15

Cook Time 30

Cooling Time 5

Total Time 50

Servings: 12 cakes

Course: Desserts

Cuisine: American

Calories: 160

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Topping

2 teaspoons Brown Sugar For caramelization
1 teaspoon Butter (Melted) To mix with brown sugar
3 cups Fresh Peaches Sliced, vibrant flavor for topping

For the Cake Batter

1 cup All-Purpose Flour Gives structure
3/4 cup Granulated Sugar Sweetens the cake
2 large Eggs Adds moisture
1 teaspoon Vanilla Extract For flavor
1 teaspoon Baking Powder Leavening agent
1/2 cup Milk Adds moisture
1 pinch Salt Enhances flavor

Equipment

12-cup muffin tin

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin.
In each muffin cup, place 2 teaspoons of brown sugar and 1 teaspoon of melted butter.
Whisk together all-purpose flour, baking powder, and salt in a bowl.
Cream together melted butter and granulated sugar until fluffy, then add eggs and vanilla extract.
Gradually add dry ingredients to the wet mixture, alternating with milk.
Distribute batter evenly in muffin cups, filling each about 2/3 full.
Bake for 25-30 minutes until golden brown, then allow to cool for 5 minutes.
Invert the muffin tin onto a wire rack to cool completely.

Nutrition

Serving: 1cakeCalories: 160kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 0.5mg

Notes

Choose ripe peaches for best flavor. Do not overmix the batter to keep cakes tender. Store cakes at room temperature for up to 2 days for optimal taste.

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