Peach Delight Mini Cakes

Description

Immerse yourself in the joy of baking with these Peach Delight Mini Cakes. Each cake combines the sweetness of fresh peaches with a fluffy texture that melts in your mouth, making them a perfect choice for any celebration or cozy family dinner. Enjoy these mini delights warm, perhaps paired with a scoop of vanilla ice cream, to experience their full decadence.

Ingredients

For the Topping:

• Non-stick cooking spray
• 1 tablespoon (15 g) unsalted butter, cold
• 6 teaspoons (5 g) light brown sugar

For the Cake Batter:

• 3 fresh peaches (See Note 1)
• 1 ½ cups (190 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2/3 cup (130 g) granulated sugar
• 1/3 cup (75 g) unsalted butter, at room temperature
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• ½ cup (120 ml) buttermilk, at room temperature (See Note 2)

Step-by-step Directions

1. Preparing the Oven and Muffin Pan

Preheat the oven to 350°F (177°C). Spritz a muffin pan with non-stick cooking spray, aiming for slight coverage to prevent sticking without soaking.

2. Creating the Topping

Slice the butter into 12 equal parts. Place one piece in each cup of your muffin pan. Sprinkle about ½ teaspoon of brown sugar into each cup. Thinly slice 1-2 peaches and tuck approximately three slices into the bottom of each muffin cup.

3. Mixing the Dry Ingredients

In a smaller bowl, whisk together the flour, baking powder, baking soda, and salt.

4. Creaming Butter and Sugar

Utilize a mixer with a paddle attachment to cream the butter and sugar. Aim for a fluffy and creamy texture, which typically takes about 2 minutes.

5. Adding Eggs and Vanilla

Incorporate the egg and vanilla into the creamy mixture, continuing to mix for an additional 2-3 minutes until it’s smoothly integrated and airy.

6. Combining the Ingredients

Add half of the flour mixture to your creamy mix, stirring on low for about a minute. Follow by stirring in the buttermilk, then add the remaining flour mixture, mixing just until blended. Avoid over-mixing for optimal texture.

7. Folding in Peaches

Cut the remaining peaches into small cubes to yield roughly 1 cup, then fold these gently into the batter.

8. Filling the Muffin Cups and Baking

Evenly distribute the batter among the muffin cups. Place into the oven and bake for 25-30 minutes. When a toothpick comes out clean, they’re ready.

9. Cooling and Serving

Let the cakes cool in the pan for about 5 minutes, then use a knife to loosen the edges. Carefully invert the pan over a wire rack to release the cakes. Serve warm, ideally with ice cream.

Servings & Preparation Time

The recipe yields 12 mini cakes. Preparation time is approximately 15 minutes, with a cooking time of 25-30 minutes.

Tips for Storage & Reheating

• Store the mini cakes in an airtight container. They can be kept at room temperature for up to 2 days or refrigerated for up to 5 days.
• For reheating, place them in a microwave-safe dish and heat for about 20-30 seconds or until warm to the touch.
• If freezing, wrap each cake individually in plastic wrap and store in a freezer-safe bag. Thaw overnight at room temperature before reheating.

Conclusion

Peach Delight Mini Cakes are a charming and delicious way to embrace the versatility of peaches while satisfying your sweet tooth. Ideal for special occasions, afternoon snacks, or simply as a delectable dessert, they promise a delightful taste experience with each bite. Enjoy crafting these miniature treats and sharing the bliss of homemade baking!

Peach Delight Mini Cakes

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• Author: Dulcia
• Total Time: 48 minute
• Yield: 12 mini cakes 1x

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Description

Immerse yourself in the joy of baking with these Peach Delight Mini Cakes. Each cake combines the sweetness of fresh peaches with a fluffy texture that melts in your mouth, making them a perfect choice for any celebration or cozy family dinner. Enjoy these mini delights warm, perhaps paired with a scoop of vanilla ice cream, to experience their full decadence.

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Ingredients

Scale 1x2x3x

• Non-stick cooking spray
• 1 tablespoon (15 g) unsalted butter, cold
• 6 teaspoons (5 g) light brown sugar
• 3 fresh peaches
• 1 ½ cups (190 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2/3 cup (130 g) granulated sugar
• 1/3 cup (75 g) unsalted butter, at room temperature
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• ½ cup (120 ml) buttermilk, at room temperature

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Instructions

1. Preparing the Oven and Muffin Pan Preheat the oven to 350°F (177°C). Spritz a muffin pan with non-stick cooking spray, aiming for slight coverage to prevent sticking without soaking.
2. Creating the Topping Slice the butter into 12 equal parts. Place one piece in each cup of your muffin pan. Sprinkle about ½ teaspoon of brown sugar into each cup. Thinly slice 1-2 peaches and tuck approximately three slices into the bottom of each muffin cup.
3. Mixing the Dry Ingredients In a smaller bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Creaming Butter and Sugar Utilize a mixer with a paddle attachment to cream the butter and sugar. Aim for a fluffy and creamy texture, which typically takes about 2 minutes.
5. Adding Eggs and Vanilla Incorporate the egg and vanilla into the creamy mixture, continuing to mix for an additional 2-3 minutes until it’s smoothly integrated and airy.
6. Combining the Ingredients Add half of the flour mixture to your creamy mix, stirring on low for about a minute. Follow by stirring in the buttermilk, then add the remaining flour mixture, mixing just until blended. Avoid over-mixing for optimal texture.
7. Folding in Peaches Cut the remaining peaches into small cubes to yield roughly 1 cup, then fold these gently into the batter.
8. Filling the Muffin Cups and Baking Evenly distribute the batter among the muffin cups. Place into the oven and bake for 25-30 minutes. When a toothpick comes out clean, they’re ready.
9. Cooling and Serving Let the cakes cool in the pan for about 5 minutes, then use a knife to loosen the edges. Carefully invert the pan over a wire rack to release the cakes. Serve warm, ideally with ice cream.

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes