Indulge in the sweet and tangy flavors of these delightful mini cakes. Whether you use fresh, canned, or frozen peaches, these treats are sure to be a hit at any gathering!
Ingredients:
- 1/3 cup, plus 1 tablespoon butter, softened
- 6 teaspoons brown sugar
- 3 peaches (canned or frozen are acceptable)
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 2/3 cup sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1/2 cup buttermilk
Directions:
1. Prepare the Pan:
- Preheat the oven to 350°F and spray a muffin pan with non-stick cooking spray.
- Divide the 1 tablespoon of butter into 12 portions, placing one portion in each muffin cup. Sprinkle 1/2 teaspoon of brown sugar into each cup.
- Slice 1-2 peaches into thin slices. Place about 3 slices into the bottom of each muffin cup.
- Cut the remaining peaches into small cubes to yield about 1 cup of cubed peaches. Set aside.
2. Prepare the Batter:
- In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, cream the remaining 1/3 cup of butter and sugar together until creamy.
- Beat in the egg and vanilla extract for another 2-3 minutes, or until the mixture becomes fluffy and pale in color.
- Gradually add half of the flour mixture to the batter, beating for 1 minute. Incorporate the buttermilk and beat for another minute. Mix in the remaining flour mixture until just combined.
- Gently fold in the cubed peaches. Distribute the batter among the 12 muffin pan cups.
3. Baking:
- Bake for 25-30 minutes or until a toothpick inserted into the center of a cake comes out clean.
- Allow the cakes to cool in the pan for 5 minutes. To remove the cakes, place a wire rack over the muffin pan and carefully invert the pan.
Serve these mini cakes as a delicious dessert or a sweet treat alongside your afternoon tea. Enjoy!