Ingredients
For the Topping:
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3 large peaches, sliced into thin wedges
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1/2 cup unsalted butter, melted
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1/2 cup light brown sugar, packed
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1/2 tsp ground cinnamon
For the Cake Batter:
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1 1/2 cups all-purpose flour
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1 tsp baking powder
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1/4 tsp salt
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1/2 cup unsalted butter, softened
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3/4 cup granulated sugar
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1 large egg
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1 tsp vanilla extract
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1/2 cup whole milk
Instructions
1. Prepare the Oven and Pan Preheat your oven to 175°C. Generously grease a jumbo muffin tin or individual ramekins. This recipe makes about 6 to 8 mini cakes depending on the size of your molds.
2. Create the Caramel Layer In a small bowl, whisk together the melted butter, brown sugar, and cinnamon. Spoon about one tablespoon of this mixture into the bottom of each muffin cup. Arrange 3-4 peach slices in a circular pattern on top of the sugar mixture. Press them down slightly so they stay in place.
3. Mix the Dry Ingredients In a medium bowl, sift together the flour, baking powder, and salt. Set this aside.
4. Cream the Butter and Sugar In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. Add the egg and vanilla extract, beating until well combined.
5. Complete the Batter Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined; do not overmix, or the cakes will be tough.
6. Bake Spoon the batter over the peach slices in each cup, filling them about 3/4 full. Smooth the tops with a spatula. Bake for 22–25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Flip and Serve Let the cakes cool in the pan for exactly 5 minutes. Run a thin knife around the edges of each cake. Place a wire rack or a large tray over the pan and carefully flip it over. Lift the pan slowly to reveal the caramelized peaches.