Mini Peach Upside Down Cakes

Mini Peach Upside Down Cakes. A soft and moist spiced cake topped with fresh peaches. The perfect summer dessert! Serve warm with a scoop of ice cream!

Mini Peach Upside Down Cake | chefsavvy.com

Is there anything better than individual desserts? You guys love my Mini Cheesecake Cupcakes so I am excited to share these Mini Peach Upside Down Cakes with you! This cake is perfectly moist with a hint of spice. If you don’t have peaches you can always substitute whatever fruit you have on hand! Apple, blueberry, strawberry, banana or pineapple would be amazing in this!

How to make Mini Peach Upside Down Cakes

  • Start by making the topping for the cakes: Spray a muffin tin with nonstick cooking spray. Divide the butter and sugar between the 12 muffin tins. (I did this by cutting the butter into 12 little cubes)
  • Next slice enough peaches to cover the bottom of each muffin tin. I did about 4 slices in each. Dice any leftover peach and save for the batter.
  • Next cream butter until light and fluffy. Add in both sugars and cream for an additional 2 minutes.
  • Add in egg and vanilla and mix until combined.
  • Next combine your dry ingredients in a large bowl and slowly add the dry ingredients to the wet ingredients alternating with the milk.
  • Fold in the leftover diced peaches by hand then divide the batter between the muffin tin.
  • Bake in a 350 degree oven for 20-24 minutes or until the cakes look golden brown and set.
  • Allow the cakes to cool in the pan for 5 minutes then carefully flip the tray to release them onto a wire rack to cool completely.
  • Serve warm with a big scoop of ice cream & enjoy!
  • To serve leftovers reheat in the microwave for a couple of seconds and serve immediately!

Here are more individual desserts to try!

Mini Peach Upside Down Cakes | chefsavvy.com

Mini Peach Upside Down Cakes

Mini Peach Upside Down Cakes. A soft and moist spiced cake topped with fresh peaches. The perfect summer dessert! Serve warm with a scoop of ice cream!

Ingredients

  • 2 tbsp unsalted butter, cold
  • 1/4 cup light brown sugar
  • 3 medium peaches, about 3 cups
  • 1/3 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 large egg
  • 2 tsp vanilla
  • 1 1/4 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup milk

Instructions

  1. Preheat oven to 350 degrees. Spray a muffin tin with nonstick cooking spray.

  2. Divide the 2 tablespoons of butter and 1/4 cup light brown sugar between the 12 muffin tins. (I did this by cutting the butter into 12 little cubes)

  3. Next slice enough peaches to cover the bottom of each muffin tin. I did about 4 slices in each. Dice any leftover peach and save for the batter. Set aside and start working on your batter.

  4. Add 1/3 cup butter to a stand mixer with the paddle attachment. Cream butter for 2-3 minutes or until lighter in color and fluffy.

  5. Add in both sugars and cream for an additional 2 minutes.

  6. Add in egg and vanilla and mix until combined.

  7. In a large bowl combine the flour, baking powder, salt and cinnamon. Slowly add the dry ingredients to the wet ingredients alternating with the milk.

  8. Fold in the leftover diced peaches by hand. Make sure not to overmix.

  9. Divide the batter between the muffin tin.

  10. Bake for 20-24 minutes or until the cakes look golden brown and set.

  11. Allow the cakes to cool in the pan for 5 minutes then carefully flip the tray to release them onto a wire rack to cool completely.

  12. Serve warm with a scoop of ice cream!

Course: Dessert
Cuisine: American
Keyword: Mini Peach Upside Down Cakes

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