Description
Born from baking misfires and summer cravings, these mini peach cakes bring big joy in small packages. Buttery caramelized peaches, soft vanilla cake, and no slicing needed—just flip and wow. Whether it’s brunch, dessert, or a rainy-day pick-me-up, these gems turn everyday moments into sweet celebrations.
Ingredients
Topping:
-
Non-stick spray
-
1 tbsp cold unsalted butter, cubed
-
6 tsp light brown sugar
-
3 fresh peaches, peeled & thinly sliced
Cake Batter:
-
1½ cups all-purpose flour
-
1 tsp baking powder
-
½ tsp baking soda
-
¼ tsp salt
-
⅔ cup granulated sugar
-
⅓ cup unsalted butter, room temp
-
1 egg, room temp
-
1 tsp vanilla extract
-
½ cup buttermilk, room temp
Instructions
-
Preheat oven to 350°F (175°C). Spray 6-cup muffin tin or ramekins.
-
Build the base: Add 3–4 peach slices to each cup. Sprinkle 1 tsp brown sugar and dot with butter.
-
Dry mix: Whisk flour, baking powder, soda, and salt.
-
Cream butter & sugar: Beat 2–3 mins until fluffy. Add egg & vanilla.
-
Alternate mixing: Add dry mix in thirds, alternating with buttermilk. Stir gently—don’t overmix!
-
Fill & bake: Spoon batter over peaches, filling ¾ full. Bake 20–25 mins until golden and springy.
-
Flip magic: Cool 5 mins. Invert onto a plate and gently lift the pan. Bask in the peachy glow!
Notes
-
No buttermilk? Mix ½ tbsp lemon juice into milk.
-
Use fresh peaches for best flavor, but canned (well-drained) work too.
-
Serve warm with ice cream or whipped cream for extra joy.
- Prep Time: 15 mins
- Cook Time: 25 mins
Nutrition
- Calories: 220 kcal per Cake
- Sugar: 18g
- Fat: 10g