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Peach Upside-Down Mini Cakes

Delightful individual peach upside-down cakes with a caramelized peach topping and moist vanilla cake base.

Ingredients

Scale

For the Crust:

  • 2 ripe peaches, peeled and sliced
  • 1/2 cup unsalted butter, melted
  • 1/2 cup brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 1 egg
  • 1 tsp vanilla extract

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease 6 ramekins or muffin tins.
  2. Divide melted butter evenly among ramekins. Sprinkle brown sugar over butter, then arrange peach slices on top.
  3. In a bowl, whisk flour, granulated sugar, baking powder, and salt. Add milk, egg, and vanilla, mixing until smooth.
  4. Pour batter evenly over peaches in ramekins. Bake for 20-25 minutes until golden and a toothpick comes out clean.
  5. Let cool for 5 minutes, then invert onto plates. Serve warm.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally