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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Valerie says
*Bookmarking* this for the sad herd of apricots waiting to be put to use!
Kate@Diethood says
Swear! I made peach and sour cream little cakes just the other day! Just like this! Swear! :) It goes back to that convo on FB about bloggers making similar recipes. But, I also swear that mine did not look this pretty. Honest. Your photos rock!
Jennifer @ Not Your Momma's Cookie says
Such a fabulous idea! I never thought to make mini cakes in my muffin pan :) Plus, the peaches around here are so awesome right now, this would be perfect! Hope you’re having a wonderful Fourth, Jen!
Lisa @ Garnish with Lemon says
Absolutely beautiful! The peaches have been so, so good this summer!
Jen L | Tartine and Apron Strings says
That’s right! Doesn’t have to be called cupcakes or muffins…mini cakes are a perfect name! i want to eat some, like, right now. Hellooo…amazing.com!
Nutmeg Nanny says
Oh goodness! Too cute :) everything is better and tastier when mini!
Bill says
Peaches and buttermilk sounds like such a rich and interesting flavor combination. I would love to try these!
Roz says
Lovely way to use fresh peaches right now! I found you over on the FB group and decided to look up your blog: quite lovely with delicious recipes. Glad to now subscribe to follow you along and meet another wonderful foodie friend.
Roz
Grubarazzi says
These looks so delicious. I can imagine them with every type of fruit, especially blueberries!
Nami | Just One Cookbook says
Peaches are extremely expensive here in Japan and I can’t afford to use them to bake. =P I saved this recipe already and going to try when I go back – I hope peaches or nectarines are still in season!
Sarah | Yahoo! Shine says
Love that these are perfection portioned, and my, what beauties!
Sasha says
Ooh! I saw this recipe is BA too and fell in love. Good job! Now I’m even more motivated to make them.
Laura @ Family Spice says
Oooh I love these little bites! And baked peaches are the best. I love summer! Thank you for sharing my peach jam recipe, too.
Lou says
Is the recipe for smaller than standard muffin tins? I followed the recipe but it only yielded 7 muffins aka mini cakes. Seems like the recipe needs to be doubled to make twelve. Or did I put too much batter into each muffin spot?
Jennifer Farley says
I used standard muffin tins so my guess is that you overfilled the first 7 slots. If you divide the batter evenly among the 12 slots you’ll will get 12 mini-cakes. If you look at the photos I’ve included you’ll note the cakes aren’t as tall as a regular muffin. Were your 7 cakes taller than those?
Tamkeen says
Hi, can i make these in mini muffin tray ?? Just bite size for a large gathering, would i need to double the recipe as my mini muffin tray is for 24 mini muffins. Pls help
Jennifer Farley says
That should be ok but you’re going to want to keep a close eye on them while they’re cooking and start checking for doneness after 12-13 minutes. I can’t tell you precisely how long they’ll take to cook but it will be less time than my version since they’re smaller!