Peach Upside Down Mini Cakes: A Juicy Twist for Dessert Lovers
A delightful dessert featuring juicy peaches atop moist mini cakes, perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 mini cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 medium ripe peaches, sliced
- 1/4 cup brown sugar
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix melted butter, eggs, and vanilla.
- Combine wet and dry ingredients until just mixed.
- In a well-greased muffin tin, place peach slices on the bottom and sprinkle with brown sugar.
- Pour batter over the peaches, filling each cup about 3/4 full.
- Bake for 20-25 minutes or until golden brown.
- Let cool before flipping the cakes onto a serving plate.
Notes
- For extra flavor, add a teaspoon of almond extract.
- Serve with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 mini cake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg