Chef savvy
These Mini Peach Upside Down Cakes have a soft and moist spiced cake topped with fresh peaches.
01
Preheat oven to 350°F. Spray a muffin tin with cooking spray. Divide 2 tbsp butter and 1/4 cup brown sugar among the tins. Slice peaches to cover the bottoms, dice any leftovers for the batter.
02
Add 1/3 cup butter, 1/2 cup granulated sugar and 1/4 cup brown sugar to a stand mixer fitted with the paddle attachment. Cream for 3 minutes or until lighter in color.
03
Add in egg and vanilla and mix until combined. In a bowl combine the dry ingredients. Slowly add the dry ingredients to the wet ingredients alternating with the milk.
04
Fold in the leftover diced peaches by hand. Make sure not to overmix.
05
Divide the batter between the muffin tin. Bake for 20-24 minutes or until the cakes look golden brown and set.
05
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 scoop of ice cream!