Mini Peach Upside Down Cakes
Craving a sweet, fruity treat? Indulge in the irresistible Mini Peach Upside Down Cakes! These delightful mini cakes feature caramelized peaches atop a soft, fluffy batter, offering a perfect balance of sweetness and flavor in every bite.
Ingredients
Topping
- 2 tbsp unsalted butter, cold
- 1/4 cup light brown sugar
- 3 medium peaches (about 3 cups)
Cake
- 1/3 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C). Spray a muffin tin with nonstick cooking spray.
- Divide the cold butter (2 tablespoons) into 12 small cubes and place them evenly in the muffin tin. Add 1/4 cup of light brown sugar to each muffin cup.
- Peel and slice the peaches, aiming for about 4 slices per muffin tin. Dice any remaining peach pieces and set them aside for the cake batter.
- In a stand mixer, cream together 1/3 cup softened butter, 1/2 cup granulated sugar, and 1/4 cup light brown sugar for 3 minutes, until light and fluffy.
- Add 1 large egg and 2 teaspoons vanilla extract to the creamed mixture, mixing until well combined.
- In a separate bowl, whisk together 1 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, and 1 teaspoon cinnamon.
- Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup milk. Mix until just combined.
- Gently fold in the diced peaches, being careful not to overmix the batter.
- Carefully divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
- Bake for 20-24 minutes, or until the cakes are golden brown and a toothpick inserted comes out clean. Let the cakes cool in the tin for 5 minutes, then flip the tin onto a wire rack to release the cakes.