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
Scale
- 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
Instructions
- 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.
- 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.
- Mixing the Dry Ingredients In a smaller bowl, whisk together the flour, baking powder, baking soda, and salt.
- 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.
- 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.
- 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.
- Folding in Peaches Cut the remaining peaches into small cubes to yield roughly 1 cup, then fold these gently into the batter.
- 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.
- 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