Description
Sweet and delightful peach delight mini cakes offer a delectable dessert experience from Southern United States. Moist pastries showcase fresh peaches with a buttery crumb, inviting home bakers to savor summer’s most elegant treat.
Ingredients
Scale
- 3 fresh peaches
- 1 ½ cups (190 g) all-purpose flour
- ⅔ cup (130 g) granulated sugar
- ½ cup (120 ml) buttermilk, at room temperature
- ⅓ cup (75 g) unsalted butter, at room temperature
- 1 large egg, at room temperature
- 6 tsps (5 g) light brown sugar
- 1 tbsp (15 g) unsalted butter, cold
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp pure vanilla extract
- Non-stick cooking spray
Instructions
- Prep Oven and Pan: Preheat oven to 350°F and coat muffin pan with non-stick spray for effortless cake release.
- Create Caramel Base: Distribute butter pieces in muffin cups and sprinkle brown sugar, forming a rich, sweet foundation for the mini cakes.
- Peach Layer Arrangement: Delicately position three thin peach slices at the bottom of each muffin cavity, creating an elegant fruit base.
- Dry Ingredient Fusion: Whisk flour, baking powder, baking soda, and salt in a mixing bowl, ensuring a lump-free dry mixture.
- Butter-Sugar Transformation: Use electric mixer to cream butter and sugar until light, fluffy, and voluminous, creating a smooth mixture.
- Wet Ingredient Integration: Blend egg and vanilla extract into the creamed mixture, maintaining a silky, airy consistency.
- Batter Composition: Alternate adding flour mixture and buttermilk in two stages, gently mixing to preserve the batter’s delicate texture.
- Fruit Incorporation: Gently fold diced peaches into the batter, distributing fruit evenly without deflating the mixture.
- Baking Preparation: Evenly distribute batter among muffin cups, ensuring consistent cake volume.
- Baking and Cooling Process: Bake for 25-30 minutes, verifying doneness with a clean toothpick test. Rest in pan briefly, then invert onto wire rack.
- Serving Suggestion: Serve warm, optionally accompanied by a scoop of vanilla ice cream for an indulgent finale.
Notes
- Prep Timing Matters: Allow ingredients like butter and eggs to reach room temperature for smoother mixing and better cake texture.
- Slice Peaches Precisely: Cut peach slices uniformly thin to ensure even baking and consistent moisture distribution throughout the mini cakes.
- Check Baking Doneness Carefully: Toothpick test is crucial; insert in center and look for clean removal without wet batter to guarantee perfect baking.
- Serve Warm for Maximum Enjoyment: Mini cakes taste best when served immediately after baking, capturing peak flavor and soft, moist consistency.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 190
- Sugar: 16 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg