Description
Enjoy these delightful mini peach upside-down cakes. They are easy to make and perfect for individual servings.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup packed light brown sugar
- 4 ripe peaches, peeled and sliced
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1 large egg
- 3/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup muffin tin.
- In a bowl, cream together the butter and brown sugar until light and fluffy.
- Place a spoonful of the butter mixture into the bottom of each muffin cup. Arrange peach slices over the butter mixture.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- In another bowl, combine the granulated sugar, oil, egg, milk, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter over the peaches in the muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for 5 minutes before inverting onto a wire rack to cool completely.
Notes
- Serve warm or at room temperature.
- Garnish with whipped cream or a scoop of vanilla ice cream.
- Store leftovers in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American