MIni Peach Cakes
summer on a plate!
Just a heads up: I use grams and Celsius degrees in all my recipes, as I'm based in Germany.
Equipment
- either a 6 piece Muffin tin OR a normal muffin tin OR 6 ramkins.
Ingredients
- 3 peaches ripe and cut into wedges
- 150 g sugar
- 100 g butter softened
- 210 g flour
- 2 eggs
- 125 ml milk
- pinch of salt
- 3 drops vanilla extract
- 1 ½ sp baking soda
- ½ tsp lemon zest
CARAMEL SAUCE:
- 50 g butter
- 110 g caster sugar
- 2 Tbsp orange juice
Optional
- vanilla ice cream
Instructions
- Preheat the oven to 180 Celsius degree. Butter your chosen form.
- Cut the peaches into wedges/ slices
How to make the caramel sauce:
- Place the sugar in the pan over medium heat and let it melt. As soon as most of the sugar is melted, add the butter and orange juice and stir together. Let it simmer for 1- 2 minutes until mixture is golden. Spoon the caramel evenly between the muffin holes and top with the peach wedges. Careful- the Caramel is hot!!!
- Using an electric mixer, mix the butter and sugar for 1 minute. Add the eggs one by one.
- Add the flour, baking soda, milk, lemonzest and salt. Mix for another minute then fill them evenly in the muffin tin.
- Divide the batter evenly between the muffin holes. Do not overload the muffin tins otherwise you will have some caramel on the bottom of your oven.
- Bake them for 20- 25min, but as always do the toothpick test
- Let them cool in the tin for 5 minutes before turning them out on a rack to let them rest. Or eat them straight away :-)
Notes
serve them with some vanilla ice cream...
The nutritional values are automatically calculated – I use them as a rough guide myself when I want to keep track.
Have you tried my recipe?Mention @sabrinastable or tag #sabrinastable!
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