Mini Upside-Down Cakes

You'll flip for these piping-hot beauties.

Customize your batch! Want vitamin C? Load up on berries. A touch more fiber? Add apples.

Total Time:
Level: Easy
Serves: 6


  • 2 tbsp. butter, melted (or neutral vegetable oil, such as canola), plus more for greasing
  • 3 tbsp. pure maple syrup or honey
  • assorted fruit (raspberries, blackberries, grated apples, diced peaches)
  • 1 ripe banana, mashed
  • ¼ c. 2% milk
  • 1 large egg, beaten
  • ½ tsp. pure vanilla extract
  • 1 c. whole-grain flour (if buckwheat, use ½ cup with ½ cup of another flour)
  • 1 tsp. baking powder
  • ¼ tsp. coarse salt


  1. Heat oven to 350°F. Lightly butter a 6-cup muffin tin. Put ½ tsp syrup in each cup. Fill each one-third full with assorted fruit. Set aside.
  2. Combine banana, milk, egg, vanilla, butter, and remaining 2 Tbsp syrup, stirring with a fork.
  3. Whisk together, in a separate bowl, flour, baking powder, and salt. Pour wet mixture into dry mixture, stirring with a spoon or rubber spatula until just combined.
  4. Divide batter among cups. Set on a rimmed baking sheet. Bake until cakes rise and a toothpick comes out dry, 20 to 25 min.
  5. Loosen edges with a knife. Place a cool rimmed baking sheet on top, and invert tin, so the batch gently falls out. Serve warm.

181 cal, 6 g fat (3 g saturated), 5 g protein, 26 g carb, 11 g sugar, 3 g fiber, 159 mg sodium, 45 mg cholesterol per cake

This recipe originally appeared in the September 2016 issue of Dr. Oz The Good Life.

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