Ingredients
Scale
- 4 ripe peaches, sliced
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk or milk
- Optional: chopped nuts or cinnamon for extra flavor
Instructions
- Preparing the Caramelized Peach Topping: In a skillet over medium heat, melt butter and stir in brown sugar. Cook until the mixture turns caramel-colored and thickens slightly. Arrange the sliced peaches evenly over the caramel, then cook for about 5 minutes until peaches are tender and coated. Remove from heat and set aside.
- Making the Cake Batter: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, beat the eggs, vanilla, and buttermilk. Gradually add the dry ingredients to the wet, mixing just until combined. The batter should be smooth and slightly thick.
- Assembling the Mini Cakes: Divide the caramelized peach slices evenly among mini cake molds or ramekins. Carefully spoon the batter over the peaches, smoothing the tops. Place the molds on a baking sheet.
- Baking the Peach Upside-Down Mini Cakes: Preheat your oven to 350°F (175°C). Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool slightly before inverting onto a serving plate.
Notes
Store leftover Peach Upside-Down Mini Cakes in an airtight container in the refrigerator for up to 2 days. For longer freshness, you can freeze individual cakes wrapped tightly in plastic wrap, then thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cake
- Calories: 290 kcal Kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg