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Fresh Peach Mini Upside Down Cakes

Delightful mini upside down cakes featuring a glossy layer of fresh peaches topped with a buttery, caramelized topping that creates a mouthwatering dessert experience.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 mini cakes
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Topping
  • 1/4 cup Unsalted Butter Use high-quality unsalted butter for rich flavor.
  • 1/2 cup Brown Sugar Can substitute with coconut sugar.
  • 2 cups Fresh Peaches, sliced Choose ripe peaches for optimal flavor.
For the Cake
  • 1 cup All-Purpose Flour Can substitute with whole wheat or gluten-free flour.
  • 1/2 cup Granulated Sugar Consider reducing for a healthier version.
  • 1 tsp Baking Powder Provides height and texture.
  • 1/4 tsp Salt
  • 1/2 cup Milk Can substitute with plant-based milk for vegan options.
  • 1 large Egg Can substitute with a flax egg for vegan options.
  • 1/2 tsp Vanilla Extract Enhances flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a muffin tin well for easy removal.
  2. In a small saucepan, melt the butter and brown sugar over medium heat, stirring until completely smooth and combined.
  3. Pour the buttery caramel mixture evenly into the bottom of each muffin cup in the prepared tin.
  4. Arrange the sliced peaches on top of the caramel mixture, ensuring they create a beautiful layer in each cup.
Baking
  1. In a separate bowl, combine the flour, granulated sugar, baking powder, and salt; mix well.
  2. In another bowl, whisk together the milk, egg, and vanilla extract until fully incorporated.
  3. Gradually mix the wet ingredients into the dry until just combined; avoid overmixing for fluffier cakes.
  4. Spoon the cake batter gently over the peaches in each muffin cup, filling them about three-quarters full.
  5. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  6. Allow to cool for a few minutes, then carefully invert the cakes onto a plate.

Notes

Best served warm, these mini cakes can be paired with whipped cream or vanilla ice cream. For a healthier variation, use whole wheat flour or reduce sugar. Can be made gluten-free or keto-friendly with appropriate substitutes.