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Peach Upside-Down Mini Cakes

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Twelve single-serving upside-down cakes baked in a muffin pan, with buttery brown sugar and peach slices under a soft vanilla cake.

Ingredients

Scale
  • 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

  1. Heat the oven to 350°F (175°C) and grease every cup of a 12-cup muffin pan thoroughly.
  2. Stir the melted butter and brown sugar together, then spoon the mixture into the bottom of each muffin cup.
  3. Arrange the peach slices over the brown sugar mixture in each cup.
  4. In a bowl, whisk together the flour, granulated sugar, baking powder and salt.
  5. In a second bowl, mix the milk, egg and vanilla. Add to the dry ingredients and stir just until combined.
  6. Spoon the batter over the peaches, dividing it evenly among the cups.
  7. Bake for 25 minutes, or until a toothpick inserted in the center of a cake comes out clean.
  8. 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.

Find it online: https://www.receipster.com/irresistible-peach-upside-down-mini-cakes/

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