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
- 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
- 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.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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ashleigh noonan says
I am not sure I can find fresh peaches quite yet, think the canned/jarred version will work ok? I am making these for my son’s class at the end of the James and the Giant Peach Story review on Friday. Thanks for the beautiful recipe!
Jennifer Farley says
I think that should work fine. Just go for the ones canned in their natural juice as opposed to syrup, and let them drain on paper towels first briefly so they don’t make the cake soggy :)