Peach Upside-Down Mini Cakes
Every cup of a regular muffin pan gets its own small puddle of melted butter and brown sugar, a few slices of ripe peach, and a spoonful of vanilla batter on top. After 25 minutes at 350°F and five minutes of rest, you turn the whole pan over, and the peaches land on top, glossy and sticky, with tender cake underneath. It is the classic upside-down cake idea, shrunk down to twelve single servings that need no slicing.
The batter comes together in two bowls. Flour, granulated sugar, baking powder and salt go in one; milk, a single egg and vanilla go in the other. Stir them together only until the flour disappears, because a batter that gets worked too long bakes up chewy instead of soft. Greasing matters just as much: butter or spray every cup, sides included, or the brown sugar layer will cling to the metal when you flip.
I prefer peaches that are ripe but still a little firm. Very soft ones collapse into the sugar and lose their neat slices, while firmer fruit holds its shape and still turns jammy at the edges. Drained canned slices work when fresh peaches are out of season. If I had to pick a topping, it would be a spoonful of plain whipped cream, which keeps the brown sugar from tasting too heavy.
For more ideas in the same spirit, browse my collection of easy desserts.
PrintPeach Upside-Down Mini Cakes
Twelve single-serving upside-down cakes baked in a muffin pan, with buttery brown sugar and peach slices under a soft vanilla cake.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 mini cakes 1x
Ingredients
- 2 large ripe peaches, peeled and sliced
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
Instructions
- Heat the oven to 350°F (175°C) and grease every cup of a 12-cup muffin pan thoroughly.
- Stir the melted butter and brown sugar together, then spoon the mixture into the bottom of each muffin cup.
- Arrange the peach slices over the brown sugar mixture in each cup.
- In a bowl, whisk together the flour, granulated sugar, baking powder and salt.
- In a second bowl, mix the milk, egg and vanilla. Add to the dry ingredients and stir just until combined.
- Spoon the batter over the peaches, dividing it evenly among the cups.
- Bake for 25 minutes, or until a toothpick inserted in the center of a cake comes out clean.
- Let the cakes cool in the pan for 5 minutes, then invert the pan onto a cooling rack or serving platter.
Notes
Drained canned peaches can stand in for fresh ones out of season. A pinch of cinnamon in the batter adds a little spice. Serve with whipped cream or ice cream if you like.
Frequently Asked Questions
Can I use canned peaches instead of fresh?
Yes. Drain the slices well before arranging them over the butter and brown sugar, so extra syrup does not make the bottoms soggy.
How do I keep the mini cakes from sticking to the pan?
Grease each muffin cup thoroughly with butter or cooking spray, including the sides, and turn the cakes out after about 5 minutes of cooling, while the sugar layer is still soft.
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