Go Back
–+ servings
Peach Upside Down Mini Cakes

Peach Upside Down Mini Cakes for a Sweet Summer Treat

Indulge in Peach Upside Down Mini Cakes, a delightful summer treat bursting with juicy peaches.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 mini cakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 4 pieces Ripe Peaches Can be substituted with nectarines or ripe plums.
  • 1 cup Brown Sugar Can use granulated sugar for a lighter flavor.
  • 1/2 cup Butter (or Neutral Oil) Substitute with non-dairy butter for dairy-free version.
  • 1 cup All-purpose Flour Consider gluten-free options if desired.
  • 1 teaspoon Baking Powder Ensure it's fresh for best rise.
  • 1/4 teaspoon Salt A pinch of sea salt elevates the taste.
  • 1/2 teaspoon Ground Cinnamon Optional, can omit for subtle flavor.
  • 2 pieces Eggs Flax eggs can be used for egg-free option.
  • 1/2 cup Milk (dairy or non-dairy) Substitutes like almond or oat milk work well.
  • 1/2 cup Sugar Less refined sugars can be used.
  • 1 teaspoon Alcohol-free Vanilla Extract Any vanilla extract can be used.
For Serving
  • 1 cup Whipped Cream or Ice Cream Adds richness to each bite.
  • 1/4 cup Fresh Mint Leaves For garnish and added flavor.

Equipment

  • Muffin tin or mini cake pans
  • mixing bowls
  • whisk

Method
 

Step‑by‑Step Instructions
  1. Prep Peaches: Wash, peel, and slice peaches into wedges. Arrange slices in greased muffin tin.
  2. Prepare Pans: Grease pans with butter, sprinkle brown sugar, and drizzle melted butter.
  3. Mix Dry Ingredients: Whisk flour, baking powder, salt, and cinnamon until well combined.
  4. Combine Wet Ingredients: Beat eggs and sugar, then mix in milk and vanilla, folding in melted butter.
  5. Fill Pans: Spoon batter over peach slices in the tin, filling about three-quarters full.
  6. Bake: Preheat oven to 350°F (175°C) and bake for 25 minutes until golden brown.
  7. Cool and Serve: Allow cakes to cool for 10 minutes, then invert and serve warm with cream or ice cream.

Nutrition

Serving: 1mini cakeCalories: 180kcalCarbohydrates: 30gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Store any leftovers in an airtight container at room temperature for up to two days.

Tried this recipe?

Let us know how it was!