Ingredients
- Fresh peaches – 4 ripe peaches, sliced thinly
- Granulated sugar – 1 cup
- Unsalted butter – 4 tablespoons, melted
- Brown sugar – 1/2 cup
- All-purpose flour – 1 1/2 cups
- Baking powder – 1 1/2 teaspoons
- Salt – 1/4 teaspoon
- Eggs – 2 large
- Vanilla extract – 1 teaspoon
- Milk – 1/2 cup
- Optional: chopped nuts or cinnamon for added flavor
Instructions
- Prepare the peach topping by combining brown sugar and melted butter, then evenly distribute in muffin tins or mini cake molds. Arrange sliced peaches over the caramel layer.
- In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat eggs, sugar, and vanilla until combined.
- Gradually add melted butter and milk to the egg mixture, mixing thoroughly. Incorporate dry ingredients gently until the batter is smooth and thick but pourable.
- Pour the batter evenly over the peaches in each mold, spreading gently with a spatula.
- Bake at 350°F (175°C) for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the mini cakes cool for 10 minutes, then invert onto serving plates to reveal the peach topping. Garnish as desired and serve warm or at room temperature.
Notes
- Thaw frozen peaches and drain excess moisture before use for best results.
- Thoroughly grease muffin tins with butter or non-stick spray to prevent sticking.
- Prepare the batter the night before for quick assembly and baking the next day.
- Feel free to replace peaches with other fruits like cherries or plums for variety.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cake
- Calories: 220 Kcal
- Sugar: 18g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg