These super soft and tender peach mini-cakes are filled with peaches at every bite. Easy to prepare, this recipe is a pledge of this indulgent fishing season! ENJOY IT!
Ingredients
- 1/3 cup unsalted butter softened
- 6 teaspoons light brown sugar
- 3 peaches
- 1 1/2 cup (190 g) all-purpose flour
- 1 teaspoon of baking powder
- ½ c. Baking soda
- ¼ teaspoon of salt
- 2/3 cup (130gr) sugar
- 1 big egg
- 1 teaspoon of pure vanilla extract
- ½ cup (120 mL) buttermilk
Instructions
- Preheat oven to 177 ° C (350 ° F). Spray the muffin pan with a nonstick cooking spray.
- Divide 1 tablespoon butter equally into 12 muffin cups. Sprinkle ½ teaspoon of brown sugar in each cup of muffin.
- Slice 1 to 2 peaches in thin slices. Put about 3 slices in the bottom of each muffin pan.
- Cut the remaining peaches into small cubes. You should get about 1 cup of peaches in cubes. Put aside.
- To make the dough, in a small bowl, mix the flour, baking powder, baking soda and salt.
- In a bowl with the palette, beat 1/3 cup remaining butter and sugar until a creamy mixture is obtained.
- Add the egg and vanilla extract and beat for 2-3 minutes or until everything is well mixed. The mixture should be soft and white.
- Add half of the flour mixture to the dough and beat for 1 minute.
- Add the buttermilk and beat another minute.
- Add the rest of the flour mixture and beat until everything is mixed.
- Stir in peaches cut into cubes.
- Divide the dough into 12 muffin cups. I like to use this big biscuit spoon.
- Bake for 25-30 minutes or until an inserted toothpick comes out clean.
- Cool the cakes in the pan for 5 minutes. Place the rack on the muffin pan and gently turn it over to remove the cakes. Cool completely before serving.
Enjoy the meal and bon appétit !
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