Description
Moist and fluffy peach mini cakes topped with caramelized peach slices. Perfect for summer desserts, brunches, or gifting. Easy to make and bursting with fresh peach flavor.
Ingredients
1 ½ cups fresh peaches, peeled and diced
1 ¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup granulated sugar
1 large egg
¼ cup buttermilk
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
Optional: pinch of cinnamon or nutmeg
Optional toppings: whipped cream, glaze, or powdered sugar
Instructions
Preheat oven to 350°F (175°C). Grease a muffin tin or mini cake pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
In a separate bowl, combine the egg, buttermilk, melted butter, and vanilla extract.
Pour the wet mixture into the dry ingredients and stir until just combined.
Fold in the diced peaches gently, being careful not to overmix.
Spoon batter evenly into prepared mini cake molds, filling each about ⅔ full.
Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serve with optional toppings or enjoy as is.
Notes
You can substitute fresh peaches with well-drained canned or thawed frozen peaches.
Add a crumble topping before baking for a crisp texture.
These freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 178
- Sugar: 15g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: peach mini cakes, mini peach cakes, peach desserts, summer peach cake