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mini peach upside-down cakes

Makes about 12 mini cakes

If you enjoy making cakes and muffins, consider buying some cake-release gel from your local bakers’ supply store. It’s a premade cake-pan greaser with flour mixed in, and it will help free your cakes from the baking pan. Use it even on nonstick pans. These quick cakes look luxe, and the peaches and brown sugar keep them moist and sticky. Add a sugar rose for garnish!

  • 1 package white or yellow cake mix
  • 1⁄4 cup vegetable oil (or cake-release gel)
  • 1⁄2 cup brown sugar
  • 1 cup fresh ripe peaches or canned peaches
  • Edible sugar flowers for garnish (optional)

Preheat oven to 375°F. Prepare cake mix according to package instructions. Grease a muffin tin with the vegetable oil or the cake-release gel, and sprinkle brown sugar to coat the bottom of each cup. Arrange a few peach slices on top of the brown sugar in each cup, and pour the cake batter over the peaches and brown sugar, filling just over halfway.

Bake cakes for 10–13 minutes, or until the centers are cooked and the sides come away from the muffin cups. Let cool for five minutes, then turn out onto a cake stand and garnish with edible sugar flowers.

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