Description
These Mini Peach Upside Down Cakes are the epitome of autumn comfort—simple to make, beautifully caramelized, and bursting with peachy goodness. Perfect for cozy gatherings or a quiet afternoon treat.
Ingredients
- 2 large ripe peaches (peeled and thinly sliced)
- ½ cup light brown sugar
- 3 tablespoons unsalted butter, melted
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup plain yogurt (or sour cream)
- ¼ cup milk
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin or line with parchment circles.
- In a small bowl, mix melted butter and brown sugar. Spoon about 1 teaspoon into each muffin cup. Add 1–2 peach slices in a decorative fan shape.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.
- Add the flour mixture in three parts, alternating with yogurt and milk, beginning and ending with flour. Mix gently just until combined.
- Divide the batter evenly into muffin cups over the peach mixture, filling each about two-thirds full.
- Bake for 20–25 minutes, until a toothpick comes out clean.
- Cool in the pan for 5 minutes. Run a knife around the edges and invert onto a baking sheet to release the cakes.
Notes
Use ripe but firm peaches for the best texture. Don’t overmix the batter to keep cakes tender. These are best served slightly warm for maximum flavor and gooey topping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American