Peach Upside Down Mini Cakes
Delight in the sweet taste of these Peach Upside Down Mini Cakes, perfect for summer gatherings and family desserts.
Equipment
- Muffin tin Greased for easy removal.
Ingredients
Main Ingredients
- 0.25 cup unsalted butter
- 0.5 cup brown sugar
- 15 oz sliced peaches drained
- 1 cup all-purpose flour
- 0.5 cup granulated sugar
- 1 tsp baking powder
- 0.25 tsp salt
- 0.5 cup milk
- 0.25 cup vegetable oil
- 1 tsp vanilla extract
- No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Instructions
- Preheat your oven to 350°F (180°C) and grease a muffin tin.
- In a saucepan, melt the butter over low heat. Add the brown sugar and stir until melted and smooth.
- Divide the butter and sugar mixture among the muffin tin cups. Place a peach slice in each cup.
- In a bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined.
- Pour the batter over the peaches in the muffin tin cups, filling each cup about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the tin for 5 minutes, then invert them onto a wire rack to cool completely.
Notes
For an extra touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream.