There’s something undeniably magical about the first peaches of the season. Growing up, we had a peach tree that became the heart of our backyard every summer. The branches, heavy with ripe, sun-warmed fruit, seemed to bend under the weight of their own goodness. We’d spend long, sticky afternoons gathering them up — half going into baskets, half straight into our mouths.
These Mini Peach Upside Down Cakes bring all those memories rushing back. They’re a tiny tribute to summer’s sweetest moments — those lazy afternoons, the golden sunsets, and the simple joy of a fresh, juicy peach. Each little cake is like holding a piece of sunshine in your hand: buttery, tender cake topped with a glossy, caramelized peach slice. Whether you’re serving them at a backyard barbecue, a cozy brunch, or just treating yourself on a random Tuesday, these cakes are pure happiness in mini form.
Not only are they adorable and impressive, but they’re surprisingly easy to make. Plus, the individual portions make them perfect for sharing (or not — no judgment if you keep them all for yourself).
Why You’ll Love This Recipe:
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Perfectly Portion-Sized: Everyone gets their own little cake — no fighting over the biggest slice!
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Incredibly Moist and Flavorful: Thanks to the brown sugar and butter base, plus the natural juiciness of peaches.
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Simple and Quick: No complicated steps or fancy equipment needed.
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Versatile: Enjoy them warm with a scoop of vanilla ice cream or let them cool for a sweet afternoon treat.
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Seasonal Favorite: The perfect way to showcase fresh summer peaches, but you can easily make them year-round with canned or frozen peaches.
INGREDIENTS YOU’LL NEED:
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1/4 cup unsalted butter
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1/2 cup brown sugar
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2 peaches, sliced thin
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1 1/2 cups all-purpose flour
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2 teaspoons baking powder
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1/4 teaspoon salt
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1/2 cup milk
HOW TO MAKE MINI PEACH UPSIDE DOWN CAKES:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Preheat and Prepare
First, preheat your oven to 350°F. Grease a standard muffin tin really well — seriously, don’t skimp here. You want every little cake to pop out easily once they’re baked and cooled.
Step 2: Make the Buttery Caramel Base
Melt 1/4 cup butter and stir in the brown sugar. This magical duo is the secret to the sticky, candy-like topping that makes upside-down cakes so irresistible. Spoon about a tablespoon of this mixture into each muffin cup.
Step 3: Add the Peach Slices
Lay one or two thin slices of peach over the brown sugar mixture in each cup. Think of it like decorating tiny masterpieces. The prettier you arrange them, the prettier the tops of the cakes will be when you flip them out.
Step 4: Mix the Dry Ingredients
In a bowl, whisk together the flour, baking powder, and salt. It’s a simple mix that forms the light, tender crumb of these cakes.
Step 5: Cream the Butter and Sugar
In a separate large bowl, cream the softened butter with the granulated sugar until it’s light and fluffy. This step always feels a bit like magic — watching it transform into a cloud of sweetness.
Step 6: Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract. Little by little, it all comes together into a dreamy, golden batter.
Step 7: Combine Wet and Dry
Add the dry ingredients to the wet, alternating with the milk. Start and end with the dry ingredients. This keeps the batter nice and smooth without overmixing.
Step 8: Fill the Muffin Tin
Spoon the batter evenly over the peach slices. Fill each cup about 2/3 full to leave space for the cakes to rise.
Step 9: Bake to Perfection
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell like a peach orchard kissed by butter and sugar. It’s absolute heaven.
Step 10: Cool and Flip
Let the cakes cool in the pan for about 5 minutes — not too long, or the caramel can harden. Then carefully run a knife around the edges and invert the muffin tin onto a large baking sheet or platter. The peaches will be gloriously golden and shiny on top.
HELPFUL TIPS:
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Grease, Grease, Grease: It’s crucial to really butter your muffin tin well. A nonstick spray with flour works wonders too.
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Use Ripe Peaches: They should be fragrant and slightly soft but not mushy for the best flavor and texture.
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Keep an Eye on Them: Oven temps can vary, so start checking the cakes around 20 minutes to avoid overbaking.
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Serve Warm or Room Temp: They’re amazing both ways, but a little warm with a scoop of vanilla ice cream? Pure bliss.
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No Peaches? No Problem!: Try this recipe with nectarines, plums, or even thinly sliced apples.
DETAILS:
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Prep Time: 15 minutes
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Cook Time: 25 minutes
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Total Time: 40 minutes
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Yield: 12 mini cakes
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Category: Dessert
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Method: Baking
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Cuisine: American
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Diet: Vegetarian
NOTES:
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These cakes are best the day they’re made but can be stored for a couple of days.
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Make sure to invert them while they’re still a little warm so the caramel doesn’t harden and stick to the pan.
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Feel free to sprinkle a little cinnamon or nutmeg into the brown sugar mixture for a cozy, spiced version.
NUTRITIONAL INFORMATION: (per mini cake, approximate)
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Calories: 250
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Fat: 12g
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Carbohydrates: 34g
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Protein: 3g
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Sugar: 22g
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Fiber: 1g
FREQUENTLY ASKED QUESTIONS:
Can I use canned or frozen peaches?
Yes! Just be sure to drain canned peaches well, and thaw and pat dry frozen peaches to avoid too much moisture.
What if I don’t have a muffin tin?
You can use ramekins or even a mini cake pan. Just keep an eye on the baking time, as it might vary slightly.
Can I make these ahead?
Absolutely. They’re best fresh, but you can bake them a day ahead and reheat slightly before serving for that just-baked warmth.
How can I make them extra fancy?
Top each cake with a dollop of whipped cream or a scoop of vanilla bean ice cream for an easy, elegant finish.
STORAGE INSTRUCTIONS:
Store the mini cakes in an airtight container at room temperature for up to 2 days. If you’d like to keep them longer, refrigerate them for up to 5 days. Warm them briefly in the microwave before serving for that gooey, fresh-from-the-oven taste.
Related Recipes
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CONCLUSION
Mini Peach Upside Down Cakes are one of those treats that feel special without being complicated. They’re charming, a little nostalgic, and packed with juicy, buttery flavor. Whether you’re baking them for a party, a picnic, or just because you need a little sweetness in your day, they’ll quickly become a favorite. Once you see those glossy peach tops smiling up at you, you’ll be hooked — just like I was that first time I plucked a peach straight off the tree and dreamed about all the delicious things it could become.
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Mini Peach Upside Down Cakes
Description
There’s something undeniably magical about the first peaches of the season. Growing up, we had a peach tree that became the heart of our backyard every summer. The branches, heavy with ripe, sun-warmed fruit, seemed to bend under the weight of their own goodness. We’d spend long, sticky afternoons gathering them up — half going into baskets, half straight into our mouths.
These Mini Peach Upside Down Cakes bring all those memories rushing back. They’re a tiny tribute to summer’s sweetest moments — those lazy afternoons, the golden sunsets, and the simple joy of a fresh, juicy peach. Each little cake is like holding a piece of sunshine in your hand: buttery, tender cake topped with a glossy, caramelized peach slice. Whether you’re serving them at a backyard barbecue, a cozy brunch, or just treating yourself on a random Tuesday, these cakes are pure happiness in mini form.
Not only are they adorable and impressive, but they’re surprisingly easy to make. Plus, the individual portions make them perfect for sharing (or not — no judgment if you keep them all for yourself).
Ingredients
1/4 cup unsalted butter
1/2 cup brown sugar
2 peaches, sliced thin
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
Instructions
Step 1: Preheat and Prepare
First, preheat your oven to 350°F. Grease a standard muffin tin really well — seriously, don’t skimp here. You want every little cake to pop out easily once they’re baked and cooled.
Step 2: Make the Buttery Caramel Base
Melt 1/4 cup butter and stir in the brown sugar. This magical duo is the secret to the sticky, candy-like topping that makes upside-down cakes so irresistible. Spoon about a tablespoon of this mixture into each muffin cup.
Step 3: Add the Peach Slices
Lay one or two thin slices of peach over the brown sugar mixture in each cup. Think of it like decorating tiny masterpieces. The prettier you arrange them, the prettier the tops of the cakes will be when you flip them out.
Step 4: Mix the Dry Ingredients
In a bowl, whisk together the flour, baking powder, and salt. It’s a simple mix that forms the light, tender crumb of these cakes.
Step 5: Cream the Butter and Sugar
In a separate large bowl, cream the softened butter with the granulated sugar until it’s light and fluffy. This step always feels a bit like magic — watching it transform into a cloud of sweetness.
Step 6: Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract. Little by little, it all comes together into a dreamy, golden batter.
Step 7: Combine Wet and Dry
Add the dry ingredients to the wet, alternating with the milk. Start and end with the dry ingredients. This keeps the batter nice and smooth without overmixing.
Step 8: Fill the Muffin Tin
Spoon the batter evenly over the peach slices. Fill each cup about 2/3 full to leave space for the cakes to rise.
Step 9: Bake to Perfection
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell like a peach orchard kissed by butter and sugar. It’s absolute heaven.
Step 10: Cool and Flip
Let the cakes cool in the pan for about 5 minutes — not too long, or the caramel can harden. Then carefully run a knife around the edges and invert the muffin tin onto a large baking sheet or platter. The peaches will be gloriously golden and shiny on top.
Notes
-
These cakes are best the day they’re made but can be stored for a couple of days.
-
Make sure to invert them while they’re still a little warm so the caramel doesn’t harden and stick to the pan.
-
Feel free to sprinkle a little cinnamon or nutmeg into the brown sugar mixture for a cozy, spiced version.