Peach Upside Down Mini Cakes – Sweet & Easy Summer Dessert
When I first baked these Peach Upside Down Mini Cakes, the kitchen filled with the sweet smell of caramelized peaches melting into buttery cake. It instantly took me back to hot summer afternoons at my grandmother’s porch, when she would slice fresh peaches from the orchard and serve them with whipped cream. These little cakes have that same nostalgic charm but in a perfectly portioned size. Soft vanilla cake hugs juicy peach slices, all topped with a golden brown sugar glaze that makes every bite taste like sunshine. If you’ve been searching for the ultimate summer dessert, this recipe will win your heart from the very first bite.
Peach Upside Down Mini Cakes
Ingredients
Equipment
Method
- Grease and flour a 12-cup muffin tin so the cakes release easily.
- Stir melted butter and brown sugar together, then divide evenly among muffin cups.
- Place 2–3 peach slices over the sugar mixture in each cup.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream the butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla.
- Alternate adding the dry mixture and buttermilk to the butter mixture, mixing just until blended.
- Spoon batter over the peaches, filling each muffin cup about ¾ full.
- Bake at 350°F (175°C) for 20–22 minutes, or until golden and a toothpick comes out clean.
- Let rest 5 minutes, then run a knife around edges and invert onto a wire rack to cool.
Nutrition
Notes
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Table of Contents
Why you’ll love these peach upside down mini cakes
These mini cakes aren’t just adorable — they’re the perfect balance of flavors and textures.
- Individual servings – no messy slicing, each guest gets their own little cake.
- Seasonal freshness – juicy summer peaches baked until tender and caramelized.
- Beautiful presentation – golden tops with peach slices look Pinterest-perfect without extra effort.
- Endless occasions – serve at brunches, afternoon tea, backyard barbecues, or even baby showers.
Ingredients for peach upside down mini cakes
Here’s everything you need for this recipe, along with helpful substitution tips:
| Ingredient | Measurement | Substitution Tip |
| Unsalted butter (topping) | 2 tbsp, melted | Salted butter works—reduce added salt |
| Light brown sugar | ¼ cup | Dark brown sugar for deeper caramel flavor |
| Peaches | 2 medium, sliced | Nectarines or canned peaches (well-drained) |
| All-purpose flour | 1 ½ cups | Gluten-free 1:1 flour blend |
| Baking powder | 1 ½ tsp | Same measurement |
| Salt | ¼ tsp | Optional, if using salted butter |
| Unsalted butter (batter) | ½ cup, room temp | Margarine or vegan butter |
| Granulated sugar | ¾ cup | Coconut sugar or cane sugar |
| Eggs | 2 large | Flax eggs (vegan option) |
| Vanilla extract | 1 tsp | Almond extract for variation |
| Buttermilk | ½ cup | Mix milk + ½ tbsp lemon juice |
How to make peach upside down mini cakes step by step
- Prep the pan – Grease and flour a 12-cup muffin tin so the cakes release easily.
- Make the topping base – Stir melted butter and brown sugar together, then divide evenly among cups.
- Arrange peaches – Place 2–3 peach slices over the sugar mixture in each cup.
- Mix dry ingredients – Whisk flour, baking powder, and salt in a separate bowl.
- Cream butter & sugar – Beat until fluffy, then add eggs one at a time and stir in vanilla.
- Combine batter – Alternate adding dry mixture and buttermilk until just blended.
- Fill cups – Spoon batter over peaches, about ¾ full each.
- Bake – At 350°F for 20–22 minutes, until golden and a toothpick comes out clean.
- Invert & cool – Let rest 5 minutes, then run a knife around edges and flip onto a wire rack.
How to serve peach upside down mini cakes
- Simple & sweet – Serve warm with whipped cream or vanilla ice cream.
- Elegant brunch – Dust with powdered sugar and garnish with mint leaves.
- Summer twist – Add a drizzle of honey or a spoonful of yogurt for a lighter option.
- Holiday version – Sprinkle with cinnamon sugar or top with spiced whipped cream.
How to perfect peach upside down mini cakes
- Always use ripe but firm peaches for the best flavor and structure.
- Let the cakes cool just 5 minutes before inverting—too soon and they’ll crumble, too late and they’ll stick.
- Avoid over-mixing the batter; a gentle mix keeps the cakes tender.
- For extra shine, brush the peach tops with a little warm apricot jam.
Common mistakes to avoid
- Under-greasing the pan – leads to sticking and broken cakes.
- Using too much fruit juice – canned peaches must be drained well.
- Over-baking – makes cakes dry; check early at 18 minutes.
- Skipping cooling time – inverting too hot causes peach topping to slide off.
Storage and reheating instructions
| Storage Method | Duration | Reheating Tip |
| Room Temp | 1–2 days in airtight container | Serve as is |
| Refrigerator | Up to 5 days | Warm 10 sec in microwave for softness |
| Freezer | Up to 2 months | Wrap individually, thaw overnight |
Frequently asked questions
Can I make these mini cakes ahead of time?
Yes! Bake them a day in advance and store in an airtight container. Warm before serving for best flavor.
Can I use frozen peaches?
Absolutely. Thaw and pat dry before arranging in the pan to avoid extra liquid.
What if I don’t have buttermilk?
Stir ½ cup milk with ½ tablespoon lemon juice or vinegar and let sit for 5 minutes.
Can I make this recipe as one large cake?
Yes, use a 9-inch round pan and bake 35–40 minutes instead.
Conclusion
Peach Upside Down Mini Cakes are the perfect way to enjoy the taste of summer in a beautiful, bite-sized dessert. With their caramelized peach topping and tender vanilla cake, they’re as stunning on the table as they are delicious on the spoon. Save this recipe for your next gathering — your guests will love how charming and flavorful these mini cakes are. Don’t forget to pin it so you can come back to it all peach season long.
