Description
Moist, fluffy mini cakes topped with caramelized peaches, perfect for summer gatherings or quick desserts. Each single-serving cake combines fresh fruit, buttery richness, and a tender crumb for a nostalgic, crowd-pleasing treat.
Ingredients
Peach Topping
12 fresh peaches (thinly sliced)
1/2 cup brown sugar
2 tbsp butter (cut into small pieces)
1 tsp vanilla extract
Cake Batter
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
1 egg
1/2 cup milk (or buttermilk)
1/4 cup softened butter
1 tsp vanilla extract
1 cup diced peaches (optional, for batter)
Instructions
Preheat oven to 350°F (175°C). Grease 12 mini muffin tins and press a peach slice into each cup.
In a bowl, mix brown sugar and butter, then add a small spoonful to each muffin cup.
In a separate bowl, whisk flour, baking powder, and salt. In another bowl, blend softened butter, sugar, egg, milk, and vanilla extract. Fold wet ingredients into dry mixture until just combined.
Divide batter evenly into prepared muffin cups, filling each 2/3 full. Add extra peach slices on top of the batter.
Bake for 15 minutes or until golden and a toothpick inserted in the center comes out clean. Cool for 5 minutes, then carefully flip onto serving plates.
Notes
Use fresh peaches for best flavor. Store leftovers in an airtight container at room temperature for up to 1 day or freeze for 2 weeks.
For extra caramelization, briefly broil the tops before flipping the cakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American