Individual Peach Upside Down Cake
Delight your taste buds with these charming Individual Peach Upside Down Cakes—an irresistible dessert that's as beautiful as it is delicious. Featuring juicy, fresh peach slices caramelized in a luscious brown sugar and butter glaze, these mini cakes are baked in ramekins for perfectly portioned servings. A fluffy vanilla cake batter is poured over the peaches, delivering a tender, golden brown treat with a stunning fruit-topped finish when inverted. Ready in under an hour, these single-serve desserts are perfect for dinner parties, family gatherings, or simply indulging yourself. Enjoy them warm, garnished with a scoop of creamy vanilla ice cream for the ultimate indulgence!
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Recipe Information
Ingredients
- 6 tablespoons Unsalted butter (melted, divided)
- 6 tablespoons Brown sugar (packed)
- 2 whole Fresh peaches (sliced thinly)
- 1 cup All-purpose flour
- 0.75 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Milk
- 1 teaspoon Vanilla extract
- 1 large Egg
- Nonstick cooking spray
Instructions
Preheat your oven to 350°F (175°C). Gather six 8-ounce ramekins and lightly grease them with nonstick cooking spray.
In a small bowl, stir together 6 tablespoons of melted butter and 6 tablespoons of brown sugar. Evenly divide this mixture among the ramekins, spreading it to coat the bottom of each.
Arrange thin peach slices on top of the brown sugar mixture in each ramekin, creating a slightly overlapping circular pattern. Set aside.
In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In another bowl, combine the milk, vanilla extract, egg, and 2 tablespoons of melted butter. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to overmix.
Spoon the batter evenly over the peach slices in the ramekins, filling each about two-thirds full.
Place the ramekins on a baking sheet to catch any drips, then transfer to the preheated oven. Bake for 22-25 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
Remove the ramekins from the oven and let the cakes cool for about 5 minutes.
Run a thin knife around the edge of each ramekin to loosen the cake, then quickly invert onto a serving plate. Tap the bottom of the ramekin lightly to release the cake.
Serve warm on its own or with a scoop of vanilla ice cream for an extra treat!
Nutrition Facts
Calories |
2241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.7 g | 106% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 419 mg | 140% | |
| Sodium | 1227 mg | 53% | |
| Total Carbohydrate | 361.9 g | 132% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 262.4 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 300 mg | 23% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1097 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
