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Peach Upside Down Mini Cakes

Peach upside down mini cakes with a caramelized peach crown and a tender crème fraîche sponge. You’ll layer peaches in a brown sugar-butter base, bake until set, then invert for glossy, amber topping.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Peaches
  • 3 peaches Medium ripe peaches, pitted and sliced.
Butter and sugar base
  • 1 tbsp unsalted butter Melted.
  • 0.5 cup brown sugar
Batter
  • 1.5 cup all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter Softened.
  • 2 eggs Large eggs.
  • 0.5 cup crème fraîche
  • 1 tsp vanilla
  • 0.5 tsp almond extract
  • 1.5 tsp baking powder
  • 0.25 tsp salt

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat oven to 350°F and grease a muffin tin generously so the cakes release cleanly.
  2. Mix melted unsalted butter with brown sugar, then place 1 tbsp of the mixture into each muffin cup and press in a peach slice.
  3. Beat the softened unsalted butter and granulated sugar until fluffy, then add eggs, crème fraîche, vanilla, and almond extract and mix just until smooth.
  4. Fold in all-purpose flour, baking powder, and salt until no dry streaks remain.
  5. Divide batter among muffin cups and bake 22–25 minutes, until the tops spring back and a toothpick comes out with a few moist crumbs; cool 5 minutes.
  6. Invert the mini cakes onto a rack so the caramelized peach crown sets and slides out neatly.

Notes

Pro tip: slice peaches evenly so they bake at the same rate and create a uniform crown. Store airtight in the fridge up to 3 days; rewarm 5–8 minutes in a 300°F oven. Freezing is not recommended because the crème fraîche sponge can soften when thawed. For a dairy swap, use an equal amount of thick plain Greek yogurt instead of crème fraîche for similar tenderness.