Mini Peach Upside Down Cakes are simple, quick, and utterly delicious — a tender spiced cake crowned with fresh peaches. They make a perfect summer dessert, especially served warm with a scoop of ice cream.
If you’re a peach lover, try my Southern Peach Cobbler for another comforting option.
Individual desserts are always crowd-pleasers. These mini upside down cakes are moist with a gentle spice that complements fresh peaches. If peaches aren’t available, feel free to substitute seasonal fruit — apples, blueberries, strawberries, bananas, cherries, or pineapple all work well.
These cakes freeze nicely, which is helpful when you have an abundance of fruit. Let them cool, freeze in a single layer on a baking sheet, then transfer to an airtight container for longer storage.
If you have strawberries on hand, try Mini Strawberry Upside Down Cakes.
Ingredients
- Butter: Used to grease the muffin tin and in the batter for moisture. You can use nonstick spray, but butter adds better flavor.
- Sugar: Peaches are coated in light brown sugar for sweetness; the batter uses both granulated and light brown sugar.
- Peaches: Fresh peaches are best, but thawed frozen or canned peaches can be used if needed.
- Egg: Binds the batter together.
- Vanilla: Adds warmth and enhances sweetness.
- Flour: All-purpose flour works perfectly.
- Baking powder: Helps the cake rise and become light.
- Cinnamon: A touch of spice that pairs beautifully with peaches.
- Milk: Adjusts batter consistency and adds richness.
How to make Mini Peach Upside Down Cakes
- Prepare the topping: Preheat the oven to 350°F (175°C) and spray a muffin tin with nonstick spray. Divide 2 tablespoons cold butter and 1/4 cup light brown sugar among the 12 wells (cutting the butter into small cubes makes this easy).
- Slice peaches: Slice enough peaches to cover the bottom of each muffin cup (about 4 slices per cup). Dice any extra peaches to fold into the batter.
- Cream butter and sugars: In a stand mixer fitted with the paddle attachment, cream 1/3 cup softened butter with 1/2 cup granulated sugar and 1/4 cup light brown sugar until light and fluffy, about 3 minutes.
- Add wet ingredients: Mix in the egg and 2 teaspoons vanilla until combined.
- Add dry ingredients: Whisk together 1 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, and 1 teaspoon cinnamon. Add the dry ingredients to the wet alternately with 1/2 cup milk, mixing until just combined.
- Fold in peaches: Gently fold the diced peaches into the batter by hand so you don’t overmix.
- Fill the cups: Divide the batter evenly among the prepared muffin cups, spooning it over the peach slices and browned sugar.
- Bake: Bake at 350°F for 20–24 minutes, until the cakes are golden and set.
- Cool and release: Let the cakes rest in the pan for 5 minutes, then carefully invert the tray onto a wire rack so the peach topping is on top. Cool completely or serve warm.
- Serve: Best served warm with ice cream or whipped cream.
Kelley’s Tips
- Swap the fruit: This batter works well with apples, cherries, blueberries, raspberries, bananas, strawberries, or pineapple.
- For speed: Use nonstick spray instead of butter to grease the tin.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat: Warm leftover cakes briefly in the microwave before serving.
Frequently Asked Questions
Does Peach Upside Down Cake need to be refrigerated?
Keep the mini cakes at room temperature while serving. Store any leftovers in the refrigerator to extend freshness.
Do you peel peaches for cake?
Peach skin is edible and adds nutrition and color, so peeling is optional. If the texture bothers you or your guests, peel before slicing.
Can you freeze upside down peach cake?
Yes. Cool the cakes completely, freeze them in a single layer on a baking sheet, then transfer to an airtight container or zip-top bag. They keep well for up to three months. Peaches may darken slightly but the flavor remains great.
Here are more individual desserts to try!
- Mini Cheesecake Cupcakes
- Chocolate Fudge Cakes for Two
- Triple Chocolate Mini Cheesecakes
- Individual No-Bake Vanilla Cheesecake
- Individual Mixed Berry Crisp
Save this Recipe
Enter your email to get the recipe delivered to your inbox and receive new recipes weekly.
Mini Peach Upside Down Cakes
Ingredients
- 2 tbsp unsalted butter, cold
- 1/4 cup light brown sugar
- 3 medium peaches, about 3 cups
- 1/3 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 2 tsp vanilla
- 1 1/4 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 cup milk
Instructions
-
Preheat the oven to 350°F. Spray a muffin tin with nonstick spray. Divide 2 tablespoons cold butter and 1/4 cup light brown sugar among the 12 wells; cutting the butter into small cubes works well.
-
Slice peaches to cover the bottom of each cup (about 4 slices per cup). Dice any extra peaches for the batter.
-
In a mixer, cream 1/3 cup softened butter with 1/2 cup granulated sugar and 1/4 cup light brown sugar for about 3 minutes until fluffy.
-
Add the egg and vanilla and mix until incorporated.
-
Combine the flour, baking powder, salt, and cinnamon in a bowl. Add to the wet ingredients alternately with the milk, mixing until just combined.
-
Fold in the diced peaches by hand, being careful not to overmix.
-
Divide the batter among the muffin cups.
-
Bake 20–24 minutes, until golden and set.
-
Cool in the pan for 5 minutes, then invert onto a wire rack to cool completely or serve warm.
-
Serve warm with a scoop of ice cream.
Nutrition Information
Carbohydrates: 32g
Protein: 3g
Fat: 8g
Sugar: 21g
Did You Make This?
I’d love to hear your feedback! Leave a review and share pictures on social media. Don’t forget to follow @thechefsavvy.
Follow Chef Savvy