Peach Upside Down Mini Cakes are a delightful twist on the classic upside-down cake, featuring juicy, caramelized peach slices nestled atop fluffy vanilla sponge cake. Each mini cake is baked upside down, forming a glossy, golden crown of peaches that are as delicious as they are visually stunning. These cakes are perfect for summer desserts, brunches, or any occasion that calls for a fruity, indulgent treat.
Why You’ll Love This Recipe
These Peach Upside Down Mini Cakes are bursting with fruity flavor and buttery goodness in every bite. The caramelized peaches create a beautiful topping, and the soft, fluffy vanilla cake underneath provides the perfect contrast. These mini cakes are individually portioned, making them an easy and elegant dessert for guests. Plus, they’re quick to prepare and bake, so you can enjoy them in under an hour.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the topping:
ripe peaches, sliced into rounds or half-moons
unsalted butter, melted
brown sugar
For the cake batter:
unsalted butter, softened
granulated sugar
large eggs
vanilla extract
all-purpose flour
baking powder
salt
milk
Directions
- Preheat the oven to 350°F (175°C) and grease a 12-cup muffin pan.
- In a small bowl, mix the melted butter and brown sugar together. Spoon about 1 teaspoon of this mixture into each muffin cup.
- Place a slice of peach on top of the butter-sugar mixture in each cup.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until smooth.
- Spoon the batter evenly over the peach slices in the muffin tin, making sure to cover them completely.
- Bake for 20–25 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pan for 5 minutes, then carefully invert them onto a wire rack to release the cakes.
- Serve warm, or let them cool completely before serving.
Servings and timing
Servings: 12 mini cakes
Prep Time: 15 minutes
Baking Time: 25 minutes
Total Time: 40 minutes
Calories: Approximately 215 kcal per mini cake
Variations
- Mixed Fruit: Swap the peaches for other fruits, like pineapples, nectarines, or berries, for a different flavor profile.
- Spiced Cake: Add 1/2 teaspoon of cinnamon or nutmeg to the cake batter for a warm, spiced twist.
- Caramel Sauce: Drizzle warm caramel sauce over the mini cakes for added richness.
- Gluten-Free: Use a gluten-free all-purpose flour blend to make these cakes gluten-free.
Storage and reheating
Store any leftover mini cakes in an airtight container at room temperature for up to 2 days. They can also be refrigerated for up to 5 days. To reheat, simply warm them in the microwave for 10–15 seconds or in a preheated oven at 350°F (175°C) for 5–10 minutes.
FAQs
Can I use canned peaches for this recipe?
Yes, you can use canned peaches in syrup. Just make sure to drain and pat them dry before using them in the recipe.
Can I make these mini cakes ahead of time?
Yes, you can prepare the cakes in advance and store them in an airtight container for a day or two. They’re also great for making ahead of a party or gathering.
Can I use a regular cake pan instead of a muffin pan?
Yes, you can use a round or square cake pan, but the cooking time will vary. You may need to bake for 30–35 minutes. Check for doneness with a toothpick before removing from the oven.
How do I know when the cakes are done?
The cakes are done when they are golden brown on top, and a toothpick inserted into the center comes out clean.
Can I make these without eggs?
Yes, you can substitute the eggs with flax eggs or an egg replacer, though the texture may vary slightly.
Conclusion
Peach Upside Down Mini Cakes are a delightful, individual-sized dessert that combines the classic flavors of a fruity upside-down cake with the light and fluffy texture of vanilla sponge. With their golden, caramelized peach topping and tender cake beneath, they’re perfect for a summer gathering, a cozy dessert, or any occasion that calls for something sweet. These mini cakes are simple to make and packed with flavor, making them a true crowd-pleaser!
Print
Peach Upside Down Mini Cakes
- Total Time: 40 minutes
- Yield: 12 mini cakes 1x
- Diet: Vegetarian
Description
These adorable mini cakes feature juicy caramelized peach slices nestled atop fluffy vanilla sponge, baked upside down to form a glossy, golden crown—each bite bursting with fruity flavor and buttery goodness.
Ingredients
- 2 ripe peaches, sliced into rounds or half-moons (for topping)
- 1/4 cup unsalted butter, melted (for topping)
- 1/3 cup brown sugar (for topping)
- 1/2 cup unsalted butter, softened (for cake batter)
- 1/2 cup granulated sugar (for cake batter)
- 2 large eggs (for cake batter)
- 1 teaspoon vanilla extract (for cake batter)
- 1 cup all-purpose flour (for cake batter)
- 1 1/2 teaspoons baking powder (for cake batter)
- 1/4 teaspoon salt (for cake batter)
- 1/3 cup milk (for cake batter)
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin pan.
- In a small bowl, mix melted butter and brown sugar. Spoon about 1 teaspoon of the mixture into each muffin cup.
- Place a peach slice over the butter-sugar mixture in each cup.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with milk. Mix until smooth.
- Spoon the batter evenly over the peach slices in the muffin tin.
- Bake for 20–25 minutes, or until golden and a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then invert onto a wire rack to release the cakes.
Notes
- For an extra decadent touch, add a drizzle of caramel sauce on top of the cakes before serving.
- These cakes can be made ahead and stored in an airtight container for up to 2 days.
- Feel free to substitute the peaches with other fruits like pineapple or pears for a different twist.
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 215
- Sugar: 25g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
