Description
Delightful peach delight mini cakes elevate summer desserts with Southern charm. Perfectly portioned and kissed with sweet peach essence, these miniature treats promise pure indulgence for passionate bakers seeking culinary bliss.
Ingredients
Scale
Fruits:
- 3 fresh peaches
Dry Ingredients:
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup (130 g) granulated sugar
- 6 teaspoons (5 g) light brown sugar
Wet Ingredients and Others:
- ⅓ cup (75 g) unsalted butter, at room temperature
- 1 tablespoon (15 g) unsalted butter, cold
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (120 ml) buttermilk, at room temperature
- Non-stick cooking spray
Instructions
- Prepare the oven environment by heating to 350°F and lightly coating a muffin pan with non-stick spray to ensure easy cake removal.
- Create a delectable base layer by dividing butter into 12 equal portions, placing one piece in each muffin cup, and sprinkling brown sugar over the butter.
- Arrange delicate peach slices artfully across the bottom of each muffin cavity, positioning approximately three thin slices per cup.
- In a separate mixing bowl, thoroughly combine the dry ingredients – flour, baking powder, baking soda, and salt – using a whisk to eliminate potential lumps.
- Utilize an electric mixer to cream butter and sugar, whipping until the mixture becomes light, fluffy, and significantly increased in volume.
- Introduce egg and vanilla extract into the creamed mixture, continuing to mix until the batter achieves a smooth, airy consistency.
- Gradually incorporate the flour mixture in two stages, alternating with buttermilk, and mixing gently to maintain the batter’s delicate structure.
- Carefully dice the remaining peaches into small cubes and fold them gently into the batter, distributing the fruit evenly without deflating the mixture.
- Portion the batter equally among the prepared muffin cups, ensuring each receives an identical amount of mixture.
- Bake in the preheated oven for 25-30 minutes, using a toothpick test to confirm complete doneness – it should emerge clean when inserted into the center of a cake.
- Allow the mini cakes to rest in the pan for several minutes, then delicately loosen the edges with a knife and invert onto a wire rack.
- Serve the warm peach delights immediately, optionally accompanied by a scoop of creamy vanilla ice cream for an indulgent finishing touch.
Notes
- Perfectly caramelize peaches by placing butter and brown sugar at the bottom of each muffin cup before adding fruit slices.
- Achieve fluffy texture by creaming butter and sugar for exactly 2 minutes, ensuring light and airy consistency.
- Prevent tough cakes by mixing batter minimally, stirring just until ingredients are incorporated to maintain tender crumb.
- Use ripe, in-season peaches for maximum sweetness and intense fruity flavor in every bite.
- Allow cakes to rest in pan for 5 minutes before inverting, helping them release cleanly without breaking.
- Serve these mini cakes warm with a scoop of vanilla ice cream for a delightful summer dessert experience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg