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Mini peach upside down cakes for summer: fresh single-serve caramel-topped treats Pinterest recipe pin

Mini Peach Upside-Down Cakes

Individual upside-down cakes made with fresh peaches, a brown-sugar caramel top, and a tender, moist cake crumb—perfect for late-summer desserts.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 6 mini cakes
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Topping
  • 4 tablespoons packed light brown sugar
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon vanilla extract divided
  • Pinch fine salt
  • 3 medium ripe-but-firm peaches about 1 pound, thinly sliced and patted dry
Cake batter
  • 1 cup 125g all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon fine salt
  • 1/3 cup granulated sugar
  • 1 large egg room temperature
  • 2 tablespoons unsalted butter melted and cooled
  • 2 tablespoons neutral oil vegetable or canola
  • 1 tablespoon sour cream or plain full-fat yogurt
  • 1/2 teaspoon vanilla extract
  • Optional: powdered sugar or whipped cream for serving optional

Equipment

  • 1 Six 4-inch round cake pans with removable bottoms (or 12-cup muffin tin)
  • 1 Small saucepan
  • 1 Rimmed baking sheet

Method
 

Prepare
  1. Preheat the oven to 350°F and arrange a rack in the center; lightly grease six 4-inch pans or spray a 12-cup muffin tin.
Make the caramel and arrange peaches
  1. In a small saucepan over medium heat, combine brown sugar and butter; stir until melted and glossy (2–3 minutes), remove from heat, stir in 1/4 teaspoon vanilla and a pinch of salt, then spoon about 1 tablespoon into each pan and spread evenly; arrange thin peach slices over the caramel in a concentric pattern.
Make the batter
  1. Whisk flour, baking powder, and salt in a bowl. In another bowl whisk sugar and egg until combined, then whisk in melted butter, oil, sour cream, and remaining 1/4 teaspoon vanilla. Fold wet into dry until just combined.
Assemble and bake
  1. Divide batter among the pans (about 1/4–1/3 cup per 4-inch pan), place pans on a rimmed baking sheet, and bake at 350°F for 16–20 minutes or until a toothpick comes out with a few moist crumbs and edges pull slightly from the pan.
Cool and unmold
  1. Cool the cakes in the pans for 10 minutes, run a knife around the edges, invert each pan onto a plate, and lift the pan away slowly to reveal the glossy peach top; serve warm or at room temperature.

Notes

Use ripe-but-firm peaches and pat slices dry to prevent a watery topping. If using a muffin tin, reduce batter to ~3 tablespoons per cup and check for doneness at 12–14 minutes. Store in an airtight container in the refrigerator for up to 3 days and reheat briefly in a 300°F oven to refresh the caramel.