Skip to main content

Peach Upside Down Mini Cakes




Ingredients:
  • 1/3 cup, plus 1 tablespoon (90gr) unsalted butter, softened
  • 6 teaspoons light brown sugar
  • 3 peaches
  • 1 � cups (190gr) all-purpose flour
  • 1 teaspoon baking powder
  • � teaspoon baking soda
  • � teaspoon salt
  • 2/3 cup (130gr) sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • � cup (120ml) buttermilk

Directions:
  1. Preheat the oven to 350�F (177� C). Spray muffin pan with non-stick cooking spray.
  2. Divide 1 tablespoon of butter equally into 12 muffin cups. Sprinkle � teaspoon of brown sugar into each muffin cup.
  3. Slice 1-2 peaches into thin slices. Put about 3 slices into the bottom of each muffin pan.
  4. Cut the remaining peaches into small cubes. You should get about 1 cup of cubed peaches. Set aside.
  5. To make the batter, in a small bowl, whisk together flour, baking powder, baking soda and salt.
  6. In a mixing bowl with paddle attachment, beat the remaining 1/3 cup of butter and sugar together until creamy.
  7. Add egg and vanilla extract and beat for another 2-3 minutes, or until well combined. The mixture should be fluffy and white.
  8. Add half of the flour mixture into the batter, beat for 1 minute.
  9. Stir in the buttermilk and beat for another minute.
  10. Add the remaining flour mixture and beat just until combined.
  11. Fold in the cubed peaches.
  12. Divide the batter into 12 muffin pan cups. I like to use this large cookie scoop.
  13. Bake for 25-30 minutes, or until inserted toothpick comes out clean.
  14. Cool the cakes in the pan for 5 minutes. Place the wire rack over the muffin pan and carefully turn the pan upside down to remove the cakes. Cool completely before serving.


This article and recipe adapted from this site

Comments

Post a Comment

Popular posts from this blog

Baked Crack Chicken Breasts

Ingredients 4 slices thick cut bacon, diced FOR THE CHICKEN 1 tablespoon vegetable oil 1 tablespoon butter 4 (1-pound, total) boneless, skinless chicken breasts, pounded to 1/4-inch thickness salt and fresh ground pepper, to taste 1/2 teaspoon garlic powder 1/2 teaspoon smoked or sweet paprika FOR THE RANCH CREAM CHEESE 4- ounces cream cheese, softened 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon dried dill weed 1/2 teaspoon dried chives 4 ounces shredded cheddar cheese, white or yellow - I use a little of both FOR GARNISH chopped fresh parsley sliced green scallions Instructions Preheat oven to 400F. Lightly grease a 9x13 baking dish with cooking spray and set aside. Set a large skillet over medium-high heat and add in diced bacon; cook until crispy. Remove bacon from skillet and set aside. DON'T discard bacon fat. Return skillet to heat and add vegetable oil to the remaining bacon fat. Pound chicken breasts to a 1/4-inch thickness an...
Post a Comment
Read more

Hot Chocolate Cookies

Ingredients 1 cup butter softened 1 cup sugar 2/3 cup brown sugar 2 eggs 1 teaspoon vanilla 3 1/4 cups flour 4 packages or 3/4 cups hot cocoa mix - NOT SUGAR FREE VERSIONS 1 teaspoon salt 1 teaspoon baking soda 2 teaspoon baking powder 1 cup chocolate chips 1 cup Mallow Bits mini marshmallows do not work the same and can be a bit of a sticky mess Instructions Beat butter and sugars in large bowl with standing mixer until light and fluffy. Add eggs and vanilla; mix well. In a separate bowl combine dry ingredients. Gradually beat dry ingredients into butter mixture until blended. Stir in chocolate chips and Mallow Bits*. Cover and chill for 30 minutes. When ready to bake, preheat oven to 350 degrees. Drop 2 tablespoons dough, 2 inches apart, onto baking sheets lined with silicone baking mats or parchment paper. Bake 9 to 11 minutes or until edges are lightly browned...
Post a Comment
Read more

CHOCOLATE OREO CAKE

INGREDIENTS CHOCOLATE CAKE 2 cups (260g) flour 2 cups (414g) sugar 3/4 cup (85g) natural unsweetened cocoa powder OR Hershey�s Special Dark Cocoa powder 2 tsp baking soda 1 tsp salt 2 large eggs 1 cup (240ml) buttermilk 1 cup (240ml) vegetable oil 1 1/2 tsp vanilla 1 cup (240ml) boiling water OREO ICING 1 1/2 cups (336g) butter 1 1/2 cups (284g) shortening 8�9 cups (920g-1035g) powdered sugar 3 cups (414g) Oreo crumbs (about 33 Oreos) 1 tsp vanilla extract 6�7 tbsp (90ml-105ml) water CHOCOLATE GANACHE 6 oz (1 cup | 169g) semi sweet chocolate chips 1/2 cup heavy whipping cream Oreos, optional NOTE: You�ll need at least one full package of Oreos. If you plan to decorate the outside of the cake with more Oreos, as shown, you might need a second package. INSTRUCTIONS  Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.  Add all dry ingredients to a large bowl and...
Post a Comment
Read more