Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 2 ripe peaches, pitted and sliced
- 1/4 cup brown sugar
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a small bowl, mix brown sugar and lemon juice, then evenly distribute this mixture into the bottom of each muffin cup.
- Arrange peach slices on top of the brown sugar mixture in each muffin cup.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In another bowl, combine flour and baking powder. Gradually add this to the butter mixture, alternating with milk until just combined.
- Spoon the batter over the peaches in each muffin cup, filling them about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes, then carefully invert the muffin tin onto a plate to release the mini cakes.
- Serve warm or at room temperature.
Notes
- For a caramelized topping, add a tablespoon of honey to the brown sugar mixture.
- These mini cakes can be made with other fruits, like pineapple or cherries.
- Store leftovers in an airtight container at room temperature for up to two days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 180
- Sugar: 15g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg