Preparation

• Preheat your oven to 350°F (175°C). Grease a muffin pan using butter or oil.
• Slice your peaches thinly and line the bottom of each muffin cup with the peach slices. Arrange the peach slices as neatly as you can since this will be the top of your mini cakes once they are flipped.
• In a mixing bowl, mix together the melted unsalted butter, granulated sugar, and light brown sugar until fully combined. This should take about two minutes. Add in the eggs and vanilla extract, then mix again until well combined. Add the milk and sour cream, and mix until smooth.
• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually fold the dry mixture into the wet mixture until just combined. Be careful not to overmix.
• Scoop the batter on top of the peach slices in the muffin pan, filling each cup about three-quarters full.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of a cake comes out clean.
• Let the cakes cool in the pan for about 20 minutes. Carefully flip the muffin pan onto a wire rack or serving plate to release the mini cakes. Enjoy your delightful mini upside-down peach cakes!