Serve the mini cakes slightly warm for a soft, glossy peach topping.

For a warmer flavor, add about 1/4 teaspoon ground cinnamon and a tiny pinch of nutmeg to the dry ingredients.

Add a few blueberries or raspberries with the peaches for a peach-and-berry variation.

For an almond variation, use almond milk and add a small splash of almond extract. Garnish with sliced almonds if desired.

Ripe nectarines can be substituted for the fresh peaches.

For a dairy-free version, use plant-based butter suitable for baking and unsweetened almond milk or another dairy-free milk.

Dark brown sugar can be used for a deeper caramel flavor.

Canned peaches can be substituted when fresh peaches are unavailable. Drain and pat them thoroughly dry before using.

The peaches do not need to be peeled, but they can be peeled for a smoother topping.

Store cooled cakes in an airtight container at room temperature for up to 1 day or refrigerate for 3–4 days.

Freeze individually wrapped cakes in a freezer-safe container for up to 2 months and thaw in the refrigerator.

Reheat refrigerated cakes in the microwave for 10–20 seconds or gently warm them in a 300°F (150°C) oven for several minutes.