Ingredients
6–8 medium fresh peaches (ripe but firm, peeled, pitted, and sliced)
6 tablespoons (3 oz) unsalted butter (melted, for topping)
3/4 cup (6 oz) light brown sugar (packed, for caramelized topping)
1/2 cup (4 oz) unsalted butter (softened, for cake)
3/4 cup granulated sugar
2 large eggs (room temperature)
1 teaspoon baking powder
1 1/4 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon fine salt
Instructions
Preheat oven to 350°F (175°C). Grease 12 mini muffin tins or regular muffin cups.
In a small bowl, combine melted butter and brown sugar; press into the bottom of each prepared cup.
Place peach slices in each cavity (about 1-2 slices per cup).
In a mixing bowl, cream softened butter and granulated sugar until fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla extract.
In a separate bowl, combine flour, baking powder, and salt.
Gradually mix dry ingredients into butter mixture until just combined (do not overmix).
Spoon batter evenly into prepared muffin cups (about 3/4 full).
Bake for 25-30 minutes, until tops are golden and a toothpick inserted comes out clean.
Let cool for 5-10 minutes; gently invert onto serving plates.
Notes
Use canned peach slices in heavy syrup (drained) as an alternative to fresh peaches.
Add a sprinkle of sea salt or a dollop of vanilla ice cream for serving.
Store in an airtight container at room temperature for up to 2 days.
- Prep Time: 25
- Cook Time: 30
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cake
- Calories: 200
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg