Peach Upside Down Cake Individual Size

Peach Upside Down Cake Made into Individual Portions

I know my 4th of July desserts could be more festive but this year I’m not really color coordinating with the holiday and just going with something fun and different, and of course something with amazing flavor! I made these Pineapple Upside Down Cupcakes a few months ago and I know they wouldn’t end there. I love cupcakes and I love when you can convert a traditional cake into an individual cupcake, like these German Chocolate Cupcakes or these Cheesecake Cupcakes. People always just love them that much more and serving them up is cleaner and easier. I wanted to stick some sparklers in these for pictures but my husband thought I’d burn the house down, but for company, I plan on making them again and sticking some sparklers in them and lighting them up outside. I’m totally festive you guys. Always :). I do love all the fresh fruit flag pizzas too so maybe I’ll have to make one of those, and maybe next year I’ll actually share a recipe for one of those on time. I just never seemed to get around to it this year. These are equally as good though and you’ll have people swooning over them! Peach Upside Down Cakes need to find a place on your menu ASAP! They are simply heavenly! Think peach cobbler, meets sweet cornbread, meets upside-down cake all made into one decadent cupcake. Pretty epic right? They are. I might try these with some plums or nectarines next—fresh and seasonal produce make the best desserts!

How to Make Easy Peach Upside Down Cake {Easy Individual Size}

Preheat oven to 350 degrees. Melt butter. 2. Prepare jumbo muffin cups: Spray each well of a 6-cup jumbo muffin pan with cooking spray. 3. Add the first brown sugar layer: Divide 4 Tbsp of melted butter among wells, adding about 2 tsp to each, then evenly sprinkle 1 tbsp of the brown sugar into each well over the butter. 4. Top with peaches: Layer peach slices over brown sugar layer, adding four slices to each well.
Make batter: In a mixing bowl whisk together dry ingredients of flour, cornmeal, baking soda, and salt for 20 seconds. Make a well in the center of the flour mixture. In a separate mixing bowl mix together sugar and 3 Tbsp melted butter then whisk in egg, vanilla, and buttermilk, mixing until well blended. Pour the buttermilk mixture into the flour mixture and using a wooden spoon, stir just until combined. 6. Spoon batter over peach layer: Divide mixture among muffin cups adding about a 1/4 cup to each, then spread into an even layer. 7. Bake until set: Bake in preheated oven until toothpick comes out clean (or with a crumb or two), about 18 – 21 minutes.

Cool briefly and invert: Let cool for 5 minutes. Run a knife around the edge to loosen if needed then set a wire rack over the pan and invert onto the wire rack. 9. Cool and garnish: Let cool and serve topped with whipped cream or a brush of confectioner’s sugar powder and decorate with raspberries and mint or serve warm with vanilla ice cream.

Can I Use a Standard Size Muffin Pan?

Though I haven’t yet tested it should work great in a standard-size muffin pan as well. You’ll just need to dice up the peaches rather than slice, divide among probably 12 wells then reduce bake time.

Can I Make Peach Upside Down Cake in a Full Cake Pan?

Yes! Follow the same steps, layering the juicy peaches in the bottom of the pan or cast-iron skillet. Watch your baking time and frequently check near the end for cake tenderness.