Peach Upside-Down Mini Cakes

Wed, 12 November 2025

Makes: 12 mini cakes
Oven: 175°C

For the fruit topping

• 2–3 fresh peaches (or 1 can sliced peaches, drained)

• 4 tbsp unsalted butter

• 100g brown sugar

• Optional: ½ tsp cinnamon

For the cake batter

• 125g all-purpose flour

• 1 tsp baking powder

• ¼ tsp salt

• 115g unsalted butter (softened)

• 100g granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• 120ml milk (or buttermilk for extra moisture)

Instructions

1. Preheat oven to 175°C and grease a 12-cup muffin tin.

2. Make topping:
   Melt 57 g butter with 100 g brown sugar (and cinnamon if using). Add 1–2 tsp of mixture to each muffin cup. Add peach slice(s).

3. Make batter:

• Whisk together flour, baking powder, salt.

• Cream 113 g butter with 100 g sugar until fluffy.

• Beat in egg and vanilla.

• Add dry mix and milk alternating, just until combined.

4. Fill cups (¾ full) and bake 18–22 min.

5. Cool 5 min, run a knife around edges, invert onto tray.