Mini Peach Upside Down Cakes
These Mini Peach Upside Down Cakes are soft, fluffy and super moist. Each bite is filled with delicious ripe, juicy peaches. Serve these as is, with powdered sugar, or with an easy homemade caramel sauce. This recipe is easy and comes together in minutes.
If I could live in the summer season forever, I think I would. I love the seasonal fresh juicy fruit, the warm, sunny days, and jumping in a cool, refreshing pool. One of my favorite times to bake is during the summer. Okay, who am I kidding, I like baking all year long, but during the summer, I do truly love making desserts that incorporate the ripe, juicy fruit.
Peaches rank high on my list of fruits to add to baked goods. I feel like they go well in just about any dessert – cookies, quick breads, muffins, cakes, you name it. These Mini Peach Upside Down Cakes are the perfect way to use some fresh peaches. This recipes is VERY simple, and I truly mean it! It comes together in minutes in one bowl, then takes only 15 minutes to bake. It’s a great, quick summer bake.
The details
Prepare the peaches
The peaches are peeled, then sliced into thin slices and tossed in a cinnamon sugar mixture. This sugar mixture makes the peaches extra delicious and juicy when baked. I added 3 thinly sliced peaches to the bottom of each greased muffin well.
make the cake batter
The cake batter for these Mini Peach Upside Down Cakes is very easy to make. You simply add the wet ingredients together in a large mixing bowl, whisk to combine, then add in the dry ingredients. The mixing method for this is simple and does not require the use of a mixer. A good old whisk will do the trick!
The great part about this recipe is that you can easily have kids, or another family member help make this for a fun activity. Mixing the cake batter is easy and doesn’t require any special skills, or fancy tricks. Mix the batter, just until mixed together. It’s okay if it has a few lumps in it.
bake the cakes
Bake the cakes in a 350F preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and flip the cakes
Allow the mini peach upside down cakes to cool 5 minutes, then run a butter knife around the edges of each cake. Place a wire cooling rack on top of the cakes, then invert the muffin tin onto the wire cooling rack. Gently tap the muffin tin to release the cakes.
serve and enjoy
Serve the cakes as is, with powdered sugar, or with caramel sauce.
If you’d like to make the caramel sauce, add all ingredients to a small saucepan and whisk constantly over medium heat until thickened. Remove from heat. You may use the caramel sauce warm, room temperature or chilled. It lasts 2 weeks in the fridge in an airtight container. Drizzle the sauce on the cakes before serving.
here are a few other summer dessert ideas you may like:
Let me know what you thought!
If you make these Mini Peach Upside Down Cakes, let me know what you thought in the ratings and comments below. I always appreciate your feedback! Also, make sure you find me on instagram @simplebakingwithpep , as well as youtube and facebook. If you make these, make sure you tag me @simplebakingwithpep on social media, so I can see your delicious creation. It brings me so much joy to see you creating the recipes I share with you.
PrintMini Peach Upside Down Cakes
- Total Time: 35 minutes
- Yield: 14 1x
Description
These Mini Peach Upside Down Cakes are soft, fluffy and super moist. Each bite is filled with delicious ripe, juicy peaches. Serve these as is, with powdered sugar, or with an easy homemade caramel sauce. This recipe is easy and comes together in minutes.
Ingredients
Cake
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup sour cream
- 1/2 cup milk
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
Peaches
- 2 small peaches, peeled and thinly sliced (you will need 42 slices)
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 tablespoons brown sugar
Caramel Sauce
- 1/2 cup brown sugar
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream or milk
Instructions
1. Preheat oven to 350F. Lightly spray 2 , 12-count muffin tins with nonstick cooking spray. This recipe makes 14 mini cakes.
2. In a large bowl, add peaches, cinnamon, nutmeg and brown sugar. Toss to evenly coat the peaches. Place 3 peaches in the well of each muffin tin.
3. Make the cake batter. In a large bowl, add butter, sugars, eggs, vanilla, sour cream and milk. Whisk to combine, then add flour, baking soda, baking powder, salt and cinnamon. Whisk to combine.
4. Evenly divide cake batter among the 14 muffin tin wells, scooping the batter on top of the peaches.
5. Bake in preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool 5 minutes, then carefully run a butter knife around the edges to release the cake from the sides. Place a wire cooling rack over the muffin pan and carefully turn the pan upside down. Lightly tap on the muffin tin to release the cakes, then lift the muffin tin up.
7. You may serve these as is, with powdered sugar or with caramel sauce. To make the caramel sauce, add all ingredients to a small saucepan. Simmer over low heat, whisking constantly until thickened and sugar has dissolved (keep in mind it thickens more as it cools). Serve warm, at room temperature or chilled. Refrigerate the caramel sauce for up to 2 weeks in an airtight container. Drizzle the sauce over top of the cakes before serving.
- Prep Time: 20
- Cook Time: 15
- Category: Dessert
- Method: Oven
- Cuisine: American