Description
Layers of brown sugar butter blend and fresh peach slices bake into individual cakes that spill sticky fruit juices at the first bite. Warm, tender crumbs meet caramel notes for a homey, sun-ripened treat.
Ingredients
- 3 tablespoons unsalted butter melted
- 3 tablespoons brown sugar
- 1 large fresh peach sliced
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter softened
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F and lightly grease six cavities of a mini cake or muffin pan.
- In a small bowl stir together the melted butter and brown sugar until smooth.
- Divide the brown sugar mixture evenly among the pan cavities and arrange peach slices on top of each.
- In a medium bowl whisk together the flour, baking powder, and salt.
- In a separate bowl cream the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until combined.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture, mixing until just incorporated.
- Spoon the batter evenly over the peach slices in each cavity, filling them about three quarters full.
- Bake for 18 to 20 minutes or until a toothpick inserted into the center of a cake comes out clean.
- Let the cakes cool in the pan for 5 minutes, then run a knife around the edges and invert onto a serving platter.
Notes
- Cake tastes best served warm with a scoop of vanilla ice cream.
- Ensure peaches are ripe but firm for easy slicing and best texture.
- Let cakes rest briefly in the pan before inverting to keep the topping intact.
- Store any leftovers at room temperature in an airtight container for up to two days.