Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup whole milk
- 2 ripe peaches, peeled and sliced thin
- 3 Tbsp brown sugar
- 2 Tbsp butter (for topping)
Instructions
1. Preheat oven to 350°F (175°C). Grease 6–8 muffin tin wells.
2. In a small saucepan, melt 2 Tbsp butter and stir in brown sugar. Divide mixture among muffin wells and top with peach slices.
3. In a bowl, whisk flour, baking powder, and salt.
4. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
5. Alternate adding flour mixture and milk to wet mixture. Do not overmix.
6. Spoon batter over peach slices in prepared muffin tin.
7. Bake 20–25 minutes until tops are golden and a toothpick inserted comes out clean.
8. Cool for 5 minutes, then invert cakes onto a plate. Serve warm or at room temp.
Notes
• Slice peaches thinly for better layering. • For added flavor, sprinkle a pinch of cinnamon over the peaches before baking. • Serve with whipped cream or a scoop of vanilla ice cream for a decadent finish. • Best enjoyed fresh, but can be stored covered at room temperature for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cake
- Calories: 295
- Sugar: 22g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 78mg