These Easy Peach Upside Down Mini Cakes are a fun twist on a classic dessert! Soft cakes topped with sweet, juicy peaches make for a lovely treat any time.
Who knew mini cakes could bring so much joy? I love serving them warm with a scoop of ice cream on top. It’s a tiny party on a plate! 🍑🎉
Key Ingredients & Substitutions
Peaches: Fresh ripe peaches are the star here! If you can’t find them, canned peaches in juice work too. Just be sure to drain them well.
Butter: Unsalted butter is used for control over the salt level, but you can use salted butter if that’s what you have. Just reduce added salt in the recipe.
Brown Sugar: It adds a rich, caramel flavor. If you don’t have brown sugar, you can substitute it with white sugar and a little molasses (1 tablespoon of molasses per cup of sugar).
Flour: All-purpose flour creates a nice structure. For gluten-free options, you can use gluten-free all-purpose flour, which usually works well in cakes.
Milk: Any type of milk will do, including almond milk or soy milk for a dairy-free option. Just make sure it’s unsweetened if you’re using a plant-based milk.
How Do I Get the Cakes Out of the Pan Without Ruining Them?
Getting mini cakes out of the pan can be tricky! To avoid sticking, make sure to grease your muffin tin well and let them cool slightly. Here’s how:
- Let the cakes sit in the pan for about 5 minutes after baking. They’re easier to remove when they’ve cooled a bit.
- Run a knife around the edges of each mini cake to break the seal with the pan.
- Invert the pan gently onto a plate. Tap it lightly to help release the cakes.
- Check for any stuck pieces and carefully lift them out if needed.
With these tips, your cakes should pop out nicely and be ready to serve!
How to Make Easy Peach Upside Down Mini Cakes
Ingredients You’ll Need:
For the Cakes:
- 2-3 ripe peaches, pitted and sliced
- 1/4 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
For Serving:
- Powdered sugar, for dusting (optional)
- Vanilla ice cream or whipped cream, for serving (optional)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and 20-25 minutes to bake. In total, you’ll spend about 40-45 minutes from start to finish, plus a little more time for cooling. It’s a quick and easy dessert that’s perfect for any occasion!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease your muffin tin or mini cake molds well with butter or non-stick spray to prevent sticking later on.
2. Make the Topping:
In a small saucepan over medium heat, melt the butter. Once melted, stir in the brown sugar until it dissolves and the mixture begins to bubble. This will create a lovely caramel-like topping for your cakes. Remove the pan from heat.
3. Assemble with Peaches:
Evenly divide the warm butter and brown sugar mixture among the prepared muffin cups, coating the bottom of each one. Then, place a slice of peach on top of the brown sugar mixture in each cup.
4. Mix the Batter:
In a medium bowl, whisk together the flour, baking powder, and salt. In another large bowl, combine the granulated sugar, milk, egg, and vanilla extract. Beat them together until well mixed. Now add the dry ingredients to the wet mixture gradually—mix just until combined. Be careful not to overmix!
5. Fill and Bake:
Carefully spoon the batter over the peach slices in each muffin cup, filling them about two-thirds full. Pop the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick comes out clean from the center of the cakes.
6. Cool and Serve:
Once baked, remove the mini cakes from the oven and let them cool in the pan for about 5 minutes. Then, run a knife around the edges of each cake to help release them. Invert the pan onto a serving plate so the peachy topping is on top of the mini cakes. Dust with powdered sugar, if you like, and serve warm with a scoop of vanilla ice cream or a swirl of whipped cream.
Enjoy your delightful and juicy Peach Upside Down Mini Cakes! They are sure to be a hit with family and friends!
FAQ for Easy Peach Upside Down Mini Cakes
Can I Use Frozen Peaches for This Recipe?
Yes, you can use frozen peaches! Just make sure to thaw them completely and drain any excess liquid before using them. This will help keep the cakes from becoming soggy.
How Do I Store Leftover Mini Cakes?
Store any leftover mini cakes in an airtight container at room temperature for up to 2 days. If you want them to last longer, you can refrigerate them for up to a week. Just reheat in the microwave for a few seconds before serving!
Can I Make These Mini Cakes Ahead of Time?
Absolutely! You can prepare the batter and topping ahead of time, then assemble and bake them when you’re ready to serve. You can also bake them in advance and simply warm them up before serving.
What Can I Substitute for the Egg?
If you need an egg substitute, you can use 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes). These alternatives work well in providing moisture and binding to the cake!
