Description
Individual upside-down cakes with caramelized peach slices and a soft vanilla sponge. These mini treats are perfect for summer parties, brunches, or desserts served warm with a scoop of ice cream.
Ingredients
Scale
- 3 ripe peaches, sliced thin
- 1/3 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1 tsp cinnamon (optional)
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/3 cup whole milk
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.
- Mix melted butter and brown sugar; add 1 tablespoon of the mixture to each muffin cup.
- Add 2–3 peach slices over the sugar mixture in each cup.
- In a bowl, cream together granulated sugar and egg until light.
- Add vanilla and milk, then mix in flour, baking powder, and salt until a smooth batter forms.
- Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
- Bake for 20–25 minutes until golden and a toothpick inserted in the center comes out clean.
- Cool for 5 minutes, then run a knife around each cake and carefully invert onto a plate or wire rack.
Notes
These are best served warm. Use ripe but firm peaches for best flavor and structure. You can add a pinch of cinnamon to the sugar mix for added depth.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 210
- Sugar: 18g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg