Peach Upside Down Cakes with Cinnamon Whipped Cream

Lizzie has loved baking as long as she can remember. One of her first memories as a child was at the age of 5, watching her Father walk across the lawn carrying an Easy Bake Oven in his arms, and she jumped up and down with joy.

Learn More
Peach Upside Down Cakes with Cinnamon Whipped Cream

These mini cakes make a perfect, simple and elegant dessert. They're so good. Need we say more?

30 min Prep34 min Cook1 hr 4 min Total
30 min Prep•34 min Cook•1 hr 4 min Total
30 min Prep•34 min Cook
1 hr 4 min Total
12 Servings
Peach Upside Down Cakes with Cinnamon Whipped Cream
30 min Prep34 min Cook1 hr 4 min Total
30 min Prep•34 min Cook•1 hr 4 min Total
30 min Prep•34 min Cook
1 hr 4 min Total
12 Servings

These mini cakes make a perfect, simple and elegant dessert. They're so good. Need we say more?

Cooking Mode

Prevent your screen from going dark as you follow along.

Ingredients

  • 1 ¾ cup Brown Sugar
  • 1 ½ + ⅛ teaspoon cinnamon, divided
  • 7 small peaches, peeled and sliced
  • 2 ½ cups all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 cups sugar
  • 1 cup canola oil
  • 2 ¼ teaspoon pure vanilla extract, divided
  • ⅓ cup powdered sugar

Directions

  1. Preheat your oven to 350 F. Spray 2 pans of 6, jumbo muffin pans with cooking spray. Line each bottom cup with a piece of parchment paper cut into a circle to fit well in the pan. Set aside the pans.
  2. Place your mixer bowl and whisk attachment in the freezer until you are ready to whip the cream.
  3. Skin and slice small peaches.
  4. In a microwaveable bowl, melt the 1/2 cup of butter. Add in 1 3/4 cup brown sugar and 1 teaspoon cinnamon and set caramel mixture aside.
  5. In a medium sized bowl, hand whisk together the following dry ingredients: 2 1/2 cups flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, 3/4 teaspoon salt and 2 cups sugar.
  6. In another medium bowl, whisk together the following wet ingredients: 3 large eggs, 1 cup oil, 1 cup sour cream and 2 teaspoons vanilla.
  7. Add the wet ingredients into the dry and mix until just combined.
  8. Scoop a heaping tablespoon of the caramel mixture into the bottom of each muffin cup.
  9. Divide and spoon the peaches equally into each of the cups with the caramel mixture.
  10. With a large ice cream scoop, scoop the batter equally into each pan. The batter will be about 3/4 of the way full—maybe even a bit more.
  11. Place both pans onto a baking sheet, as the caramel may ooze out of the top.
  12. Bake for 15 minutes, then rotate the pan. Bake for another 15 to 18 minutes.
  13. While the cakes are baking, mix together the cinnamon whipped cream by beating together 4 ounces cream cheese, 1/3 cup powdered sugar, 1/4 teaspoon vanilla and 1/8 teaspoon cinnamon. Set aside.
  14. In your chilled bowl with the chilled whisk attachment, beat the cream until stiff peaks form.
  15. Fold in the cream cheese mixture and mix until blended. Keep in the fridge until ready to serve on the warm cakes.
  16. When the cakes have finished baking, cool in the pan for 5 minutes, then invert onto a cooling rack with a pan underneath to catch the caramel drippings.
  17. Top the cakes with whipped cream and serve the cakes warm. Enjoy!

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

  1. Preheat your oven to 350 F. Spray 2 pans of 6, jumbo muffin pans with cooking spray. Line each bottom cup with a piece of parchment paper cut into a circle to fit well in the pan. Set aside the pans.
  2. Place your mixer bowl and whisk attachment in the freezer until you are ready to whip the cream.
  3. Skin and slice small peaches.
  4. In a microwaveable bowl, melt the 1/2 cup of butter. Add in 1 3/4 cup brown sugar and 1 teaspoon cinnamon and set caramel mixture aside.
  5. In a medium sized bowl, hand whisk together the following dry ingredients: 2 1/2 cups flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, 3/4 teaspoon salt and 2 cups sugar.
  6. In another medium bowl, whisk together the following wet ingredients: 3 large eggs, 1 cup oil, 1 cup sour cream and 2 teaspoons vanilla.
  7. Add the wet ingredients into the dry and mix until just combined.
  8. Scoop a heaping tablespoon of the caramel mixture into the bottom of each muffin cup.
  9. Divide and spoon the peaches equally into each of the cups with the caramel mixture.
  10. With a large ice cream scoop, scoop the batter equally into each pan. The batter will be about 3/4 of the way full—maybe even a bit more.
  11. Place both pans onto a baking sheet, as the caramel may ooze out of the top.
  12. Bake for 15 minutes, then rotate the pan. Bake for another 15 to 18 minutes.
  13. While the cakes are baking, mix together the cinnamon whipped cream by beating together 4 ounces cream cheese, 1/3 cup powdered sugar, 1/4 teaspoon vanilla and 1/8 teaspoon cinnamon. Set aside.
  14. In your chilled bowl with the chilled whisk attachment, beat the cream until stiff peaks form.
  15. Fold in the cream cheese mixture and mix until blended. Keep in the fridge until ready to serve on the warm cakes.
  16. When the cakes have finished baking, cool in the pan for 5 minutes, then invert onto a cooling rack with a pan underneath to catch the caramel drippings.
  17. Top the cakes with whipped cream and serve the cakes warm. Enjoy!

© Sweet Things by Lizzie 2026. All rights reserved.

© Sweet Things by Lizzie 2026. All rights reserved.