Mini Peach Upside Down Cakes

• servings: 12 servings
• active time: 15 minutes
• total time: 39 minutes

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

Directions

Preheat oven to 350 degrees. Spray a muffin tin with nonstick cooking spray.Divide the 2 tablespoons of butter and 1/4 cup light brown sugar between the 12 muffin tins. (I did this by cutting the butter into 12 little cubes)

Next slice enough peaches to cover the bottom of each muffin tin. I did about 4 slices in each. Dice any leftover peach and save for the batter. Set aside and start working on your batter.

Add 1/3 cup butter, 1/2 cup granulated sugar and 1/4 cup light brown sugar to a stand mixer fitted with the paddle attachment. Cream for 3 minutes or until lighter in color and fluffy.

Add in egg and vanilla and mix until combined.

In a large bowl combine the flour, baking powder, salt and cinnamon. Slowly add the dry ingredients to the wet ingredients alternating with the milk.

Fold in the leftover diced peaches by hand. Make sure not to overmix.

Divide the batter between the muffin tin.

Bake for 20-24 minutes or until the cakes look golden brown and set.

Allow the cakes to cool in the pan for 5 minutes then carefully flip the tray to release them onto a wire rack to cool completely.

Serve warm with a scoop of ice cream!

Nutrition

• Calories: 207 kcal
• Total Fat: 8 g
• Saturated Fat: 5 g
• Cholesterol: 37 mg
• Sodium: 64 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 1 g
• Total Sugars: 21 g
• Protein: 3 g