Description
Delightful mini cakes featuring caramelized peaches and a fluffy cake base, perfect for sharing or indulging.
Ingredients
Scale
- 2 cups peach slices
- 1/2 cup brown sugar
- 1/4 cup butter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
- Preheat the oven to 350°F (175°C). Grease a muffin tin to ensure the cakes will easily release after baking.
- In a skillet, melt the butter and brown sugar over medium heat. Add the peach slices and cook until softened, about 5 minutes, then spoon the peach mixture into the bottom of the prepared muffin tin.
- In a large bowl, mix the flour, granulated sugar, baking powder, and salt together. In another bowl, combine the milk, vanilla extract, and egg. Stir the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
- Pour the batter over the peach slices in the muffin tin. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool for a few minutes before inverting them onto a platter.
Notes
Serve warm with vanilla ice cream or whipped cream for extra indulgence. Store leftover mini cakes in an airtight container for up to 2 days at room temperature or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 180
- Sugar: 14g
- Sodium: 135mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg