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
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Preheat oven to 350 degrees. Spray a muffin tin with nonstick cooking spray.
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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)
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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.
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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.
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Add in both sugars and cream for an additional 2 minutes.
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Add in egg and vanilla and mix until combined.
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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.
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Fold in the leftover diced peaches by hand. Make sure not to overmix.
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Divide the batter between the muffin tin.
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Bake for 20-24 minutes or until the cakes look golden brown and set.
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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.
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Serve warm with a scoop of ice cream!