Description
These mini cakes feature juicy peaches caramelized on top, creating a delightful upside-down treat that’s perfect for dessert.
Ingredients
Scale
- For the topping:
- 2 cups fresh peaches, sliced
- 1/2 cup brown sugar
- 1/4 cup butter
- For the cake batter:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1 egg
- 1/4 cup vegetable oil
Instructions
- Preheat oven to 350°F (175°C) and grease mini cake pans.
- In a saucepan, melt butter and brown sugar, then add sliced peaches and cook for 5 minutes.
- Pour the peach mixture into the bottom of the pans.
- In a bowl, mix flour, baking powder, baking soda, and sugar.
- Add milk, egg, and oil to the dry ingredients and stir until combined.
- Pour batter over the peach mixture in the pans.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool for 5 minutes, then invert onto plates to serve.
Notes
Use ripe peaches for the best flavor; serve with whipped cream or ice cream for an extra treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 20g
- Fat: 10g
- Carbohydrates: 35g
- Protein: 3g