Buttery Peach Upside Down Cakes
Easy individual Peach Upside Down Cakes feature juicy peaches baked under a sweet, buttery topping for a stunning dessert ready in 45 minutes.
Equipment
- oven
- muffin tin
- small bowl
- medium bowl
- electric mixer
- whisk
- spatula
- knife
- cutting board
- measuring cups
- measuring spoons
Ingredients
Topping
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter melted
- 3 large ripe peaches peeled and sliced into 1/4-inch thick wedges
Cake Batter
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk at room temperature
Instructions
- Preheat your oven to 350°F and generously grease 8 standard muffin tin cups with butter or non-stick spray.
- In a small bowl, combine 1/4 cup of the granulated sugar with the 2 tablespoons of melted butter, then divide this mixture evenly among the prepared muffin cups.
- Arrange peach slices in a single layer over the sugar mixture in each cup, creating a decorative pattern that will become the top of your cakes.
- In a medium bowl, whisk together the flour, baking powder, and salt until fully combined and set aside.
- Using an electric mixer, cream together the softened 1/2 cup butter and remaining 3/4 cup sugar on medium speed until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract, scraping down the bowl as needed to ensure thorough mixing.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour, mixing until just combined without overmixing.
- Divide the batter evenly over the peaches in the muffin cups, then bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
Notes
Arrange peach slices decoratively in the muffin cups as this will become the top of your cakes. Avoid overmixing the batter for the best texture.