Ingredients
Topping
- Non-stick cooking spray
- 1 tablespoon unsalted butter (cold, divided into 12 pieces)
- 6 teaspoons light brown sugar (divided into 12 portions)
- 1-2 fresh peaches (thinly sliced for topping)
Cake Batter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2/3 cup granulated sugar
- 1/3 cup unsalted butter (at room temperature)
- 1 large egg (at room temperature)
- 1 teaspoon pure vanilla extract
- ½ cup buttermilk (at room temperature)
- 3 fresh peaches (cubed to make about 1 cup)
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (177°C) and spray a 12-cup muffin pan with non-stick cooking spray to ensure easy release of the cakes after baking.
- Prepare topping butter: Cut 1 tablespoon of cold unsalted butter into 12 equal pieces for topping; cold butter is easier to handle and will help form a delightful crust.
- Assemble topping: Place one piece of butter into each of the 12 muffin cups, then sprinkle half a teaspoon of light brown sugar on top of the butter. Next, arrange about 3 thin slices of peach at the bottom of each muffin cup to create a sweet, fruity base.
- Cube peaches: Cut the remaining peaches into small cubes, measuring about 1 cup total, and set aside for folding into the cake batter.
- Mix dry ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt within the flour.
- Cream butter and sugar: In a mixing bowl fitted with a paddle attachment, beat the room temperature butter and granulated sugar together on medium speed until the mixture is fluffy and creamy, about 2 minutes.
- Add egg and vanilla: Beat in the egg and vanilla extract for 2-3 minutes until the batter is fluffy and white, noting that the mixture may curdle initially but will come together with continued mixing.
- Combine flour and buttermilk: Add half of the flour mixture to the batter and beat on low speed for 1 minute. Then stir in the buttermilk and continue beating for another minute.
- Finish batter: Add the remaining flour mixture and beat just until combined; avoid overmixing to keep the cake tender.
- Fold in peaches: Gently fold the cubed peaches into the batter evenly without deflating it.
- Fill muffin cups: Divide the batter evenly among the 12 muffin pan cups, using a large cookie scoop to make portioning easy and consistent.
- Bake the cakes: Bake in the preheated oven for 25-30 minutes until a toothpick inserted into the center of the cakes comes out clean.
- Cool and remove cakes: Allow the cakes to cool in the pan for 5 minutes, then carefully run a butter knife around the edges to release them. Place a wire rack over the muffin pan and invert to remove the mini cakes.
- Serve: Serve the mini peach cakes warm, ideally topped with a scoop of vanilla ice cream for a delightful dessert experience.
Notes
- Use ripe but firm peaches for best flavor and texture in the cakes.
- Room temperature ingredients (butter, egg, buttermilk) are essential for smooth batter mixing and a tender crumb.
- Do not overmix the batter to avoid tough cakes; folding in peaches gently preserves tenderness.
- These mini cakes are excellent served warm with vanilla ice cream or whipped cream.
- Cold butter for the topping helps achieve a crisp, caramelized peach layer on the bottom of each cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
