Mini Peach Upside Down Cakes
These charming individual desserts are super moist and full of sweet, tender peaches, making them perfect showcases for summer's bounty. Adding a hint of ginger makes these little cakes extra special for your summer baking repertoire.
Equipment
- 12-cup Muffin Tin
- Mixing Bowls
- Baking Sheet
Ingredients
For the topping
- 4 tablespoons unsalted butter melted
- 2/3 cup brown sugar packed
- 3-4 fresh peaches sliced (about 2 cups)
- 1/2 teaspoon ground ginger
For the cake batter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 tablespoon fresh ginger grated (optional for extra zing)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly with cooking spray or butter.
- Mix the melted butter with brown sugar until completely combined. Divide this mixture evenly among the muffin cups (about 1 tablespoon per cup).
- Slice peaches into thin, uniform pieces (approximately 1/4 inch thick). Place peach slices in a decorative pattern over the caramel mixture, pressing slightly. Sprinkle lightly with ground ginger.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3 minutes). Beat in the eggs one at a time, then stir in the vanilla extract and grated ginger if using.
- Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with flour (3 additions of flour, 2 of milk).
- Spoon the batter evenly over the peach slices, filling each cup about 3/4 full.
- Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for exactly 5 minutes.
- Place a large baking sheet or serving platter over the muffin tin and carefully invert in one confident motion. Wait 30 seconds before lifting the tin to allow the caramel to settle over the cakes.
Notes
These mini cakes maintain optimal freshness for 2 days at room temperature in an airtight container. For extended storage, refrigerate for up to 5 days. To revive refrigerated cakes, warm in a 300°F oven for 5 minutes or microwave for 15 seconds before serving. These cakes also freeze beautifully for up to 3 months.
Substitutions:
- Replace all-purpose flour with a 1:1 gluten-free baking blend for a gluten-free version
- Substitute brown sugar with coconut sugar for a less refined option
- Use canned peaches (drained well) when fresh aren't available
- Almond or oat milk work beautifully in place of dairy milk
- Replace all-purpose flour with a 1:1 gluten-free baking blend for a gluten-free version
- Substitute brown sugar with coconut sugar for a less refined option
- Use canned peaches (drained well) when fresh aren't available
- Almond or oat milk work beautifully in place of dairy milk
Nutrition
Calories: 265kcalCarbohydrates: 38gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 95mgFiber: 1gSugar: 26g
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