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–+ servings
Peach Mini Cakes

Peach Mini Cakes That Melt in Your Mouth Every Time

These Peach Mini Cakes are irresistibly moist and bursting with flavor, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 cakes
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Topping
  • 1 tablespoon Non-stick cooking spray Prevents cakes from sticking to the pan for easy serving.
  • 1 tablespoon Unsalted butter Cold, cut into pieces.
  • 6 teaspoons Light brown sugar Provides sweetness and caramelization.
  • 3 pieces Fresh peaches Sliced thin for topping.
For the Cake Batter
  • 1.5 cups All-purpose flour For structure and texture.
  • 1 teaspoon Baking powder Leavening agent.
  • 0.5 teaspoon Baking soda For additional lift.
  • 0.25 teaspoon Salt Enhances flavor.
  • 2/3 cup Granulated sugar Balances tartness of peaches.
  • 1/3 cup Unsalted butter At room temperature.
  • 1 pieces Large egg At room temperature.
  • 1 teaspoon Pure vanilla extract Enhances flavor.
  • 0.5 cup Buttermilk At room temperature.

Equipment

  • 12-cup muffin pan

Method
 

Step-by-Step Instructions for Peach Mini Cakes
  1. Preheat your oven to 350°F (177°C) and coat each cup of a 12-cup muffin pan with non-stick cooking spray.
  2. Prepare the topping by placing pieces of cold unsalted butter in muffin cups, sprinkle with light brown sugar, and arrange peach slices on top.
  3. In a bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, beat unsalted butter with granulated sugar until light and fluffy.
  4. Add the egg and vanilla extract to the butter-sugar mixture and mix until combined.
  5. Gradually add half of the dry mixture to the wet ingredients, then add buttermilk, and mix until just combined. Fold in remaining flour mixture and any cubed peaches.
  6. Spoon the batter into muffin cups over the peach topping and bake for 25-30 minutes until golden brown.
  7. Let the cakes cool in the pan for 5 minutes, then run a knife around the edges and invert onto a wire rack.

Nutrition

Serving: 1cakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 14gVitamin A: 8IUVitamin C: 6mgCalcium: 2mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 2 days; can be frozen for up to 3 months.

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