Husband prepared this for dessert, and it was an instant success, had to score the recipe

One of the sweetest joys of summer is the abundance of ripe peaches, their juices running down your chin with each bite. This recipe for Peach Upside Down Cakes in a muffin tin brings back memories of my own grandmother’s kitchen, where the scent of caramel and peaches would draw us all in from the fields. These little cakes are perfect for individual servings and add a touch of elegance to any gathering. They’re an ode to tradition, crafted with love and perfect for sharing with family and friends. Ideal for potlucks, Sunday dinners, or simply as an afternoon treat with tea, these cakes offer the coziness of a classic dessert while celebrating the season’s best produce.

These peach upside down cakes pair wonderfully with a scoop of vanilla ice cream, allowing the warm caramel and peach juices to mingle with the cold, creamy elegance of the ice cream. Fresh whipped cream is also a fantastic choice. For a complete summer meal, serve these little delights after a light and fresh main course like a chicken salad or a lemon herb grilled fish. And don’t forget a glass of sweet iced tea with a sprig of mint to wash it all down.

Peach Upside Down Cakes in Muffin Tin
Servings: 12
Ingredients

1/4 cup unsalted butter, melted
1/2 cup brown sugar, packed
2-3 ripe peaches, peeled and sliced
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar