These mini cakes are like little sunshines on a plate! Soft cake piled with sweet, juicy peaches on top makes each bite a treat. It’s a fun twist on the classic upside-down cake!
Honestly, who doesn’t love a cake that’s cute and delicious? I like serving these with a scoop of ice cream to make them even more special—perfect for a sunny day! 🌞
Key Ingredients & Substitutions
Peaches: Fresh, ripe peaches are the star of this dish! If peaches aren’t in season, you can use canned peaches in syrup. Just drain them well and pat dry before using.
Butter: Unsalted butter is best to avoid excess salt. You can substitute with coconut oil or a plant-based butter if you prefer a dairy-free version.
Brown Sugar: This adds a rich flavor to the caramel. If you’re out of brown sugar, mix granulated sugar with a little molasses, or just use granulated sugar for a lighter flavor.
Milk: Any milk works here—dairy or non-dairy varieties like almond or oat milk. I often use almond milk for a hint of flavor!
How Do I Ensure My Mini Cakes Don’t Stick to the Pan?
Preventing the cakes from sticking is crucial, especially because of the caramelized peach layer. Here are some tips:
- Lightly grease the muffin tin or mini cake pan with cooking spray or butter. Ensure you coat the sides well!
- Consider using parchment paper circles at the bottom of each cup for extra insurance.
- Be gentle when inverting the cakes after baking; if they resist, give the pan a little shake to release them.
Following these steps will help you get those beautiful peach mini cakes out without a hitch!
Easy Peach Upside Down Mini Cakes
Ingredients You’ll Need:
For the Peach Layer:
- 3-4 fresh ripe peaches, sliced thinly
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar (packed)
For the Cake Batter:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1 large egg
- 1 tsp vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prep and 20-25 minutes to bake. You’ll need an additional 5 minutes for cooling, bringing the total time to approximately 40 minutes. Easy peasy!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First things first, preheat your oven to 350°F (175°C). While that’s warming up, grab your muffin tin or mini cake pan and lightly grease it. This will make removing the cakes a breeze later on!
2. Making the Peach Base:
In a small bowl, mix together the melted butter and brown sugar until well combined. Now, take about one tablespoon of this mixture and scoop it into the bottom of each muffin cup. This is where the magic happens with the caramelization!
3. Arranging the Peaches:
Next, place the sliced peaches on top of the butter and sugar layer in each cup. You can be creative here! Arrange them however you like—just make sure they overlap slightly to cover the bottom fully.
4. Mixing the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Ensure everything is well mixed to avoid clumps in your batter.
5. Combining Wet Ingredients:
In another bowl, whisk the milk, egg, and vanilla extract together until they are nicely blended. This will add moisture and flavor to your mini cakes!
6. Combining Wet and Dry Mixtures:
Now, gently pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or wooden spoon to mix them together—just mix until combined! Don’t overdo it; a few lumps are okay.
7. Filling the Muffin Cups:
With your batter ready, spoon it over the peach layer in each muffin cup. Fill them about 3/4 full to allow room for rising.
8. Baking to Perfection:
Place your muffin tin in the oven and bake for 20-25 minutes. Keep an eye on them—once a toothpick inserted into the center comes out clean, they’re good to go!
9. Cooling and Inverting:
After baking, let the mini cakes cool in the pan for about 5 minutes. Then, carefully invert each cake onto a serving plate so that the peach topping is on display.
10. Serving:
Your delicious mini cakes are now ready to enjoy! Serve them warm or at room temperature. If you’re feeling indulgent, top them with whipped cream or a scoop of vanilla ice cream for an extra special treat!
Enjoy your sweet and tender peach upside down mini cakes! They’re a hit at any gathering or a lovely family dessert.
Frequently Asked Questions (FAQ)
Can I Substitute Other Fruits for Peaches?
Absolutely! You can use nectarines, plums, or even canned pineapples as a delicious alternative. Just remember to adjust the amount based on the fruit’s size and juiciness!
How Can I Store Leftover Mini Cakes?
Store any leftover mini cakes in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave for about 10-15 seconds.
Can I Make the Batter Ahead of Time?
Yes, you can prepare the batter in advance! Just cover it tightly and refrigerate for up to 24 hours. When ready to bake, allow it to come to room temperature before spooning it over the peaches and baking.
What Should I Do If My Cakes Stick to the Pan?
If you find that the cakes stick, try running a butter knife around the edges of each cup to loosen them. You can also let them cool a bit longer before inverting. Next time, ensure to grease the pan well or use parchment paper for easier removal!
