Description
Delight in warm, fluffy mini cakes topped with succulent peaches and a rich caramel layer, perfect for summer.
Ingredients
- Fresh Peaches, sliced (2 cups)
- Unsalted Butter (1/4 cup)
- Brown Sugar (1/2 cup)
- Granulated Sugar (1/2 cup)
- All-Purpose Flour (1 cup)
- Baking Powder (1 tsp)
- Salt (1/4 tsp)
- Milk (1/2 cup)
- Large Egg (1)
- Vanilla Extract (1/2 tsp)
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin well to ensure easy removal.
- Melt the butter and brown sugar over medium heat, stirring until completely smooth and combined.
- Pour the buttery caramel mixture evenly into the bottom of each muffin cup in the prepared tin.
- Arrange the sliced peaches on top of the caramel mixture, creating a beautiful layer in each cup.
- Combine the flour, granulated sugar, baking powder, and salt in a separate bowl; mix well.
- Whisk together the milk, egg, and vanilla extract until fully incorporated in another bowl.
- Mix the wet ingredients into the dry until just combined; avoid overmixing for fluffier cakes.
- Spoon the cake batter gently over the peaches in each muffin cup, filling them about three-quarters full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool for a few minutes, then carefully invert the cakes onto a plate. Serve warm to enjoy the gooey sweetness.
Notes
Serve warm, garnished with whipped cream or vanilla ice cream. Pair with sweet peach tea.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 200
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg