Fresh Peach Mini Upside Down Cakes
Delightful mini cakes featuring ripe peaches and a caramel-like topping, perfect for summer gatherings.
Ingredients
For the Topping
- 4 tablespoons Butter Melted
- 1/2 cup Brown sugar Packed
- 2 cups Fresh peaches Sliced
For the Batter
- 1 cup All-purpose flour
- 1/2 cup Granulated sugar
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 2 large Eggs
- 1/2 cup Milk
- 1 teaspoon Vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a muffin tin.
- In a skillet, melt butter and add brown sugar, stirring until dissolved. Pour this mixture into the bottom of the muffin tin.
- Slice fresh peaches and arrange them on top of the brown sugar mixture.
Mixing the Batter
- In a bowl, mix flour, granulated sugar, baking powder, and salt.
- In another bowl, whisk together eggs, milk, and vanilla extract.
- Combine both mixtures until just blended.
Baking
- Pour the batter over the peaches in the muffin tin.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Allow to cool for a few minutes, then invert onto a serving plate. Serve warm.
Notes
These mini upside down cakes are best enjoyed warm. Serve with vanilla ice cream or whipped cream for extra indulgence. Garnish with a sprig of mint or powdered sugar for presentation.