Name: Peach Upside-Down Mini Cakes Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 ripe peaches (thinly sliced); 1/2 cup unsalted butter (divided); 3/4 cup brown sugar; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup milk; whipped cream for topping (optional)

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Imagine biting into a warm, sun-kissed bite of summer—peach slices glazed with caramelized brown sugar, nestled on fluffy, petite cakes that fit perfectly in your hand. That’s the magic of Peach Upside-Down Mini Cakes! These irresistible little treats are as beautiful as they are delicious, full of fragrant peach flavor and a golden, buttery crumb. Whether you’re celebrating peak peach season or just want a little sunny treat year-round, this recipe is your ticket to sweet, golden-baked happiness.

Peach Upside-Down Mini Cakes Recipe - Recipe Image

Ingredients You’ll Need

Gathering just a handful of simple ingredients, you’ll be amazed at how each one plays a vital role in crafting the signature flavor and texture of Peach Upside-Down Mini Cakes. From the richness of butter to the floral snap of ripe peaches, these kitchen staples transform before your eyes into something truly special.

Ripe peaches: The star of the show, thinly sliced peaches deliver natural sweetness and a gorgeous color—fresh is best, but canned works in a pinch!
Unsalted butter: Divided between the topping and cake batter, butter gives richness while helping create that irresistible caramelized top.
Brown sugar: Melts into the butter at the bottom of the cups, forming a luscious, sticky glaze alongside the peach slices.
All-purpose flour: Provides structure for the tender, fluffy cakes without making them dense.
Baking powder: Gives the cakes just enough lift to stay light and airy every time.
Salt: A small pinch enhances flavor and balances the sweetness beautifully.
Granulated sugar: Creamed with butter for a delicately fine crumb throughout each mini cake.
Large eggs: Bind the batter and enrich both the texture and golden color.
Vanilla extract: Adds a warm aroma that rounds out the peach flavors perfectly.
Milk: Gives the batter moisture and tenderness—use whole milk if you can for the richest results.
Whipped cream (optional): The ultimate finishing touch—a dollop on top brings extra decadence!

How to Make Peach Upside-Down Mini Cakes

Step 1: Prep Your Muffin Tin and Oven

Preheat your oven to 350°F (175°C), and generously grease all twelve cups of a standard muffin tin. This step is crucial since the cakes are going to be flipped upside down—making sure every nook is buttery helps them release with their peachy tops perfectly intact!

Step 2: Create the Buttery Brown Sugar Base

In a small saucepan over low heat, melt ¼ cup of the butter together with all the brown sugar, stirring until the mixture is smooth and glossy. Quickly spoon about a teaspoon of this irresistible golden syrup into the base of each muffin cup. This becomes the caramelized magic once your mini cakes bake and flip.

Step 3: Arrange the Peach Slices

Take your peach slices—about one or two per cup, depending on their size—and snugly nestle them right over the brown sugar mixture. Try to slightly overlap for a prettier effect. If you love an extra boost of flavor, sprinkle a wink of cinnamon or nutmeg at this stage.

Step 4: Whisk Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This ensures your leavening agent is well dispersed, leading to evenly risen, tender little cakes every single time.

Step 5: Cream Butter and Sugar

In a separate large bowl, use a mixer or sturdy spatula to beat together the remaining ¼ cup unsalted butter and all the granulated sugar until the mixture is pale and fluffy. This crucial step gives your Peach Upside-Down Mini Cakes their signature soft, airy crumb.

Step 6: Combine Wet Ingredients

Add the eggs to your butter-sugar mixture, one at a time, beating well after each addition. Stir in the vanilla extract, infusing the batter with aromatic warmth.

Step 7: Mix Dry and Wet Ingredients

Add half of your whisked dry ingredients to the creamed mixture and stir until mostly incorporated. Add all of the milk, mixing gently, then finish with the last of the dry ingredients. Stir just until combined—overmixing could make your mini cakes tough.

Step 8: Fill and Bake

Carefully spoon the batter evenly over each peach-filled cup, aiming for about three-quarters full. Tap the muffin tin gently on the counter to settle the batter, then bake for 20 to 25 minutes. You’re looking for golden tops and a toothpick that comes out clean.

Step 9: Invert and Cool

Let the cakes cool for just 5 minutes—no longer, or the caramelized peaches could harden in the pan. Run a thin knife around the edges to loosen. In one swift, confident move, invert the muffin tin onto a baking sheet or platter. Admire those gleaming, golden Peach Upside-Down Mini Cakes!

How to Serve Peach Upside-Down Mini Cakes

Garnishes

Try finishing these little cakes off with a generous dollop of whipped cream or a dusting of powdered sugar. If you’re craving a touch of color and sparkle, a few mint leaves or a sprinkle of cinnamon are beautiful details that elevate the presentation and flavor all at once.

Side Dishes

Let Peach Upside-Down Mini Cakes shine as a solo dessert, or team them up with a scoop of vanilla ice cream for the ultimate hot-cold combination. For brunch, serve with fresh berries, sliced nectarines, or even a glass of peach iced tea to keep the fruity theme going strong.

Creative Ways to Present

For special occasions, try stacking the mini cakes on a dessert tier, topping each with a swirl of piped whipped cream. Individually wrapping them in parchment paper and tying with twine makes them adorable party favors or picnic takeaways. Or, for a decadent twist, drizzle warm caramel sauce just before serving.

Make Ahead and Storage

Storing Leftovers

If you have Peach Upside-Down Mini Cakes left (which honestly, rarely happens), let them cool completely before storing in an airtight container. They’ll stay moist and delicious at room temperature for up to 2 days, but you can also refrigerate them for a day or two longer—just let them come to room temperature before serving for the best texture.

Freezing

To enjoy that sun-drenched peach flavor even weeks later, you can freeze these mini cakes. Once fully cooled, wrap each one individually in plastic wrap, then place in a zip-top freezer bag. They’ll keep well for up to 2 months. Thaw at room temperature, then gently reheat as needed.

Reheating

To recapture that fresh-from-the-oven magic, warm Peach Upside-Down Mini Cakes in the microwave for 15 to 20 seconds, or pop them in a 300°F oven for 5 to 7 minutes. If reheating from frozen, allow to thaw first for even warming. Serve slightly warm for the loveliest texture and taste.

FAQs

Can I use canned or frozen peaches instead of fresh?

Absolutely! While fresh peaches deliver unbeatable sweetness and aroma, canned (well-drained) or frozen (thawed and patted dry) peach slices also work beautifully, making these mini cakes a year-round possibility.

Why did my cakes stick to the muffin tin?

If your cakes are stubborn, it could be due to under-greasing the muffin cups or waiting too long to invert them after baking. Make sure to grease generously, and don’t let them sit more than 5 minutes before loosening and flipping for best results!

Can I make Peach Upside-Down Mini Cakes gluten-free?

Yes! Substitute your favorite gluten-free all-purpose flour blend in place of regular flour. Just double-check it contains xanthan gum or add a bit yourself for structure. The cakes may be a touch more delicate but still delicious.

Do these cakes travel well for parties or picnics?

They sure do! Once cooled, the mini cakes hold their shape and are easy to pack. A little wax paper or parchment between layers helps prevent sticking. For best presentation, add any whipped cream or garnishes just before serving.

Can I double or halve the recipe?

Definitely. The recipe scales up beautifully—just use multiple muffin tins and rotate them in the oven as needed. Halving the recipe works just as smoothly for smaller gatherings or a personal treat.

Final Thoughts

There’s something genuinely joyful about turning out a pan of Peach Upside-Down Mini Cakes—each one is a little celebration of peaches, caramel, and buttery cake in a perfectly handheld form. If you need a dessert that’s as fun and impressive as it is easy, you’re going to fall in love with this recipe. Give it a try, and prepare for lots of sweet smiles!

Peach Upside-Down Mini Cakes Recipe

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4.6 from 20 reviews

Author: admin
Total Time: 45 minutes
Yield: 12 mini cakes 1x
Diet: Vegetarian

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Description

Indulge in these delightful Peach Upside-Down Mini Cakes for a sweet treat that is perfect for any occasion. These individual cakes are topped with caramelized peaches and make for a beautiful and delicious dessert.

Ingredients

Scale

Peach Upside-Down Mini Cakes:

2 ripe peaches (thinly sliced)
1/2 cup unsalted butter (divided)
3/4 cup brown sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
whipped cream for topping (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and generously grease a 12-cup muffin tin.
Melt butter and sugar: Melt 1/4 cup butter with the brown sugar in a saucepan until smooth.
Prepare peach topping: Spoon about 1 teaspoon of the sugar mixture into each muffin cup and arrange peach slices over it.
Mix dry ingredients: In a medium bowl, whisk flour, baking powder, and salt together.
Cream butter and sugar: In another bowl, beat remaining 1/4 cup butter with granulated sugar until light and fluffy.
Add eggs and vanilla: Beat in eggs one at a time, then stir in vanilla.
Combine wet and dry ingredients: Mix in half of the dry ingredients, then add milk, followed by the remaining dry ingredients, stirring until just combined.
Assemble and bake: Spoon batter over peaches in muffin cups and bake for 20 to 25 minutes until golden and a toothpick comes out clean.
Cool and serve: Let cool for 5 minutes, then invert cakes onto a baking sheet or platter. Serve warm with whipped cream if desired.