Description
Deliciously moist mini cakes featuring juicy peaches caramelized to perfection, perfect for any occasion.
Ingredients
Scale
- 1 tablespoon non-stick cooking spray
- 1 tablespoon unsalted butter (cold)
- 6 teaspoons light brown sugar
- 3 fresh peaches, diced
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2/3 cup granulated sugar
- 1/3 cup unsalted butter (at room temperature)
- 1 large egg (at room temperature)
- 1 teaspoon pure vanilla extract
- ½ cup buttermilk (at room temperature)
Instructions
- Preheat the oven to 350°F (177°C) and prepare a muffin pan with non-stick cooking spray.
- In a small bowl, combine cold unsalted butter, light brown sugar, and diced peaches. Mix gently and set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream room temperature unsalted butter and granulated sugar until light and fluffy. Add egg, vanilla extract, and buttermilk, mixing until smooth.
- Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Spoon the peach mixture evenly into the muffin pan, then add cake batter on top, filling each cup about ¾ full.
- Bake for about 20-25 minutes or until a toothpick inserted comes out clean.
- Allow mini cakes to cool in the pan for a few minutes before flipping onto a wire rack. Serve warm and enjoy!
Notes
Serve with whipped cream or vanilla ice cream. Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg