Print

Fresh Mini Peach Upside Down Cakes: A Delightful Summer Treat

Fresh Mini peach upside down cakes
Print Recipe

Every summer, my sister and I would race to the kitchen when Mom made her famous peach upside-down cakes—our own little treasures baked in muffin tins. These mini versions of the classic treat are full of sweet peach slices and buttery brown sugar goodness. They’re charming, easy to serve, and sure to bring a smile to anyone’s face. Try them for your next gathering or just a cozy night in.

Ingredients

Scale

Topping:

  • 2–3 fresh peaches, peeled and thinly sliced

  • 1/4 cup unsalted butter, melted

  • 1/3 cup brown sugar

Cake batter:

  • 1 cup all-purpose flour

  • 1/2 cup granulated sugar

  • 1/4 cup unsalted butter, softened

  • 1/2 cup milk

  • 1 egg

  • 1 tsp vanilla extract

  • 1 1/2 tsp baking powder

  • 1/4 tsp salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin well.

  2. Spoon 1 tsp melted butter and 1 tsp brown sugar into each muffin cup.

  3. Place 2–3 peach slices on top of sugar in each cup.

  4. In a bowl, beat butter and sugar until creamy. Add egg and vanilla.

  5. Mix in flour, baking powder, and salt, alternating with milk until smooth.

  6. Spoon batter over peaches, filling cups about 2/3 full.

  7. Bake for 20–25 minutes or until golden and a toothpick comes out clean.

  8. Cool 5 minutes, then carefully invert onto a tray to release the cakes.

Notes

  • If cakes stick, run a knife around the edges before inverting.

  • Add a pinch of cinnamon for extra warmth.

Nutrition

Find it online: https://recipes.gernarb.com/fresh-mini-peach-upside-down-cakes-a-delightful-summer-treat/