These peach buttermilk mini cakes are a perfectly portioned summer dessert!
I’m a big believer in multi-tasking tools in the kitchen. I don’t have a ton of storage space so I like finding ways to use what I already own in new ways. For example- using muffin tins to make peach buttermilk mini cakes!
I saw similar cakes made in a recent issue of Bon Appetit Magazine and thought this was such a brilliant idea. Not everything has to be muffins or cupcakes! Raw turbinado sugar sprinkled on top gives these moist little cakes a sweet crunch with every bite. You can swap out the peaches in this recipe with pretty much any fruit you like. I also made it with strawberries and those cakes were equally awesome. Keep in mind you’re making 12 mini cakes with this recipe so you could technically top each cake with a different fruit! Swap out the peaches and berries for apples and pears and suddenly this dessert is perfect for fall.
No one wants a large, heavy dessert in the middle of summer. These muffin tin cakes are just the right amount of sweetness at the end of a meal.
Homemade Buttermilk Substitute
Did you know you can make homemade buttermilk from scratch to use in this recipe? Save yourself a trip to the store by checking out my post How To Make Buttermilk Substitute!
Peach Buttermilk Mini Cakes
Ingredients
- 5 ounces all-purpose flour (approximately 1 cup)
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon kosher salt
- 1/3 cup light brown sugar
- 4 ounces unsalted butter, room temperature
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 2 teaspoons orange zest
- 1/3 cup buttermilk
- 2 ripe peaches, peeled and sliced thin
- 3 tablespoons turbinado sugar
Instructions
- Preheat the oven to 350 degrees F. Grease a large muffin tin with baking spray or butter.
- Whisk together the flour, baking powder and salt in a small bowl.
- In a stand mixer with the paddle attachment, cream the brown sugar and butter together for several minutes until light and fluffy. Add the egg, vanilla and orange zest on low speed. Scrape down the sides.
- With the mixer running on low speed, alternate between adding the flour mixture and buttermilk until just combined. Scrape down the sides and stir by hand briefly to make sure the batter is evenly mixed.
- Distribute the batter evenly into the muffin cups and flatten the tops. Place a few slices of peach on top of each cake and press slightly into the batter. Sprinkle the turbinado sugar generously on top of each cake.
- Bake for 20-25 minutes. Allow to cool for 5 minutes before transferring to a cooling rack.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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ashley - baker by nature says
I’m so into peaches lately, and these are just stunning, Jen! Wish I was eating one for dessert right now :) xo, love!
Olga @ MangoTomato says
Know what I love most about this? That your cookie sheets are as messy as mine ;)
Olga @ MangoTomato says
And just noticed you linked to my recipe ;) Thanks!!
Caroline says
These look delectable! I LOVE the addition of turbinado…it gives them a pretty sparkle on top and that great crunch! YUM.
Joanne @ Fifteen Spatulas says
The turbinado sugar is brilliant, and it looks so pretty! It practically sparkles!
Bianca @ Confessions of a Chocoholic says
These are adorable! I like the idea of topping each cake with a different fruit.
Averie @ Averie Cooks says
I just posted a peach recipe today too – and right after I did, I saw these little peach cups almost like yours on the Bon Appetit website. They look like a mini French Almond Financiers, but in cup form. Like yours do! And yours are gorgeous!
Jennifer Farley says
Do you mean their apricot cakes? Those were in the most recent issue and are where I got the idea from to create mini cakes in muffin tins.
Laura (Tutti Dolci) says
I’m obsessed with mini desserts, these are the cutest!
Erin @ Dinners, Dishes and Desserts says
I am so excited for peach season! These little mini cakes sound wonderful!
Thanks for linking to my lemonade.
Lauren says
Love this! I can’t wait until peaches start showing up in droves at the farmer’s market — seems like they’re a little late this year.
Tieghan says
These are beautiful! I love cute little muffins. Plus, I am all over peaches in everything. So good!
Dan from Platter Talk says
Oh, how I love peach season! I also love how these are smaller and lighter – perfect for summer and one of my favorite seasonal indulgences! Great post.
Hayley @ The Domestic Rebel says
God, Jennifer. In my next life can I live in your pictures? It looks like a magical world and these look like magical cakes. Yum!
ThisBakerGirlBlogs says
They look delicious and the photographs are just gorgeous.
Kathryn says
Love the look of these little cakes!