Peach Upside-Down Mini Cakes
Delightful mini cakes topped with caramelized peaches and a fluffy cake base, perfect for any occasion.
Ingredients
For the base
- 1/3 cup unsalted butter, melted Creamy and rich base.
- 1/2 cup brown sugar Adds caramel-like sweetness.
- 3 pieces ripe peaches, sliced Fresh and juicy, the star of the dish.
For the batter
- 1 1/4 cups all-purpose flour For structure and tender crumb.
- 1 tsp baking powder Provides lift.
- 1/4 tsp salt Balances sweetness.
- 1/2 cup granulated sugar Adds sweetness to the batter.
- 2 large eggs Binds ingredients and enriches flavor.
- 1/3 cup whole milk Adds moisture.
- 1 tsp vanilla extract Enhances flavor profile.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- Pour melted butter into the muffin cups, coat the bottom, and sprinkle with brown sugar.
- Arrange peach slices on top of the brown sugar.
Batter preparation
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat granulated sugar and eggs until fluffy. Add milk and vanilla.
- Fold the dry ingredients into the wet mixture until just combined.
Baking
- Spoon the batter into the muffin cups, covering the peaches.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool for 5 minutes, then invert onto a baking sheet.
Notes
Serve warm with whipped cream or vanilla ice cream. Garnish with fresh mint leaves for a pop of color.