Ingredients

For the Cake:

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter (softened)
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup milk or buttermilk

For the Peach Layer:

  • 2–3 fresh peaches (thinly sliced)
  • ¼ cup brown sugar
  • 2 tbsp melted butter

For the Topping:

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract
  • Fresh raspberries
  • Mint leaves

👩‍🍳 Instructions

Step 1: Prepare the Pan

  • Preheat oven to 180°C (350°F).
  • Grease a muffin tray or mini cake molds.

Step 2: Make the Peach Base

  • Mix brown sugar + melted butter.
  • Spoon a little mixture into each mold.
  • Arrange peach slices at the bottom (this becomes the top after baking).

Step 3: Prepare the Cake Batter

  • In a bowl, whisk:
    • Flour
    • Baking powder
    • Baking soda
    • Salt
  • In another bowl:
    • Beat butter and sugar until fluffy
    • Add eggs one at a time
    • Mix in vanilla
  • Add dry ingredients gradually, alternating with milk.
  • Mix until smooth (don’t overmix).

Step 4: Assemble & Bake

  • Pour batter over the peach layer in each mold.
  • Fill about ¾ full.
  • Bake for 18–22 minutes or until a toothpick comes out clean.

Step 5: Cool & Flip

  • Let cakes cool for 10 minutes.
  • Carefully invert onto a rack so peaches are on top.

Step 6: Make Whipped Cream

  • Beat heavy cream + powdered sugar + vanilla
  • Whip until soft peaks form

Step 7: Decorate

  • Pipe or spoon whipped cream on top
  • Add:
    • Fresh raspberries
    • Mint leaves
    • Optional extra peach slices

🍽️ Serving Tips

  • Best served slightly warm or chilled
  • Perfect for tea time or dessert
  • Can be stored in fridge for 2–3 days