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Mini Peach Upside Down Cakes
Mini Peach Upside Down Cakes. A soft and moist spiced cake topped with fresh peaches. The perfect summer dessert! Serve warm with a scoop of ice cream!
👥 12 Servings⏱️ Prep & Cook: 39 min⏳ Prep: 15 min🔥 Cook: 24 min👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- pan
📝 Preparation Steps
1
Preheat oven to 350 degrees. Spray a muffin tin with nonstick cooking spray.Divide the 2 tablespoons of butter and 1/4 cup light brown sugar between the 12 muffin tins. (I did this by cutting the butter into 12 little cubes)
cup light brown sugar1/4
2
Next slice enough peaches to cover the bottom of each muffin tin. I did about 4 slices in each. Dice any leftover peach and save for the batter. Set aside and start working on your batter.
medium peaches, about 3 cups3
3
Add 1/3 cup butter, 1/2 cup granulated sugar and 1/4 cup light brown sugar to a stand mixer fitted with the paddle attachment. Cream for ⏱️ 3 minutes or until lighter in color and fluffy.
cup granulated sugar1/2cup light brown sugar1/4
4
Add in egg and vanilla and mix until combined.
large egg1vanilla2 tsp
5
In a large bowl combine the flour, baking powder, salt and cinnamon. Slowly add the dry ingredients to the wet ingredients alternating with the milk.
baking powder1 tspcinnamon1 tsp
6
Fold in the leftover diced peaches by hand. Make sure not to overmix.
medium peaches, about 3 cups3
7
Divide the batter between the muffin tin.
8
Bake for ⏱️ 20-24 minutes or until the cakes look golden brown and set.
9
Allow the cakes to cool in the pan for ⏱️ 5 minutes then carefully flip the tray to release them onto a wire rack to cool completely.
10
Serve warm with a scoop of ice cream!
Nutrition Facts
calories
207 kcal
fat Content
8 g
serving Size
1 serving
fiber Content
1 g
sugar Content
21 g
sodium Content
64 mg
protein Content
3 g
cholesterol Content
37 mg
carbohydrate Content
32 g
saturated Fat Content
5 g
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