Skip to main content

Peach Upside Down Mini Cakes




Ingredients:
  • 1/3 cup, plus 1 tablespoon (90gr) unsalted butter, softened
  • 6 teaspoons light brown sugar
  • 3 peaches
  • 1 � cups (190gr) all-purpose flour
  • 1 teaspoon baking powder
  • � teaspoon baking soda
  • � teaspoon salt
  • 2/3 cup (130gr) sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • � cup (120ml) buttermilk

Directions:
  1. Preheat the oven to 350�F (177� C). Spray muffin pan with non-stick cooking spray.
  2. Divide 1 tablespoon of butter equally into 12 muffin cups. Sprinkle � teaspoon of brown sugar into each muffin cup.
  3. Slice 1-2 peaches into thin slices. Put about 3 slices into the bottom of each muffin pan.
  4. Cut the remaining peaches into small cubes. You should get about 1 cup of cubed peaches. Set aside.
  5. To make the batter, in a small bowl, whisk together flour, baking powder, baking soda and salt.
  6. In a mixing bowl with paddle attachment, beat the remaining 1/3 cup of butter and sugar together until creamy.
  7. Add egg and vanilla extract and beat for another 2-3 minutes, or until well combined. The mixture should be fluffy and white.
  8. Add half of the flour mixture into the batter, beat for 1 minute.
  9. Stir in the buttermilk and beat for another minute.
  10. Add the remaining flour mixture and beat just until combined.
  11. Fold in the cubed peaches.
  12. Divide the batter into 12 muffin pan cups. I like to use this large cookie scoop.
  13. Bake for 25-30 minutes, or until inserted toothpick comes out clean.
  14. Cool the cakes in the pan for 5 minutes. Place the wire rack over the muffin pan and carefully turn the pan upside down to remove the cakes. Cool completely before serving.


This article and recipe adapted from this site

Comments

Post a Comment

Popular posts from this blog

Slow Cooker Chicken Marsala

Ingredients 6 (1.5 pounds, total) boneless, skinless chicken breasts 1 teaspoon garlic powder 1 teaspoon dried basil 1 teaspoon dried thyme 1/2 teaspoon sweet paprika salt and fresh ground pepper, to taste 1 tablespoon olive oil 8 ounces mushrooms, sliced 3 cloves garlic, minced 1 cup dry marsala wine 1/2 cup water 1/4 cup cornstarch 1/4 cup heavy cream chopped fresh parsley, for garnish Instructions Lightly grease a 6-quart slow cooker with cooking spray and set aside. Season chicken breasts all around with garlic powder, dried basil, thyme, paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Add prepared chicken breasts to the hot oil and cook for 3 minutes per side, or until just browned. Transfer chicken to slow cooker and top with mushrooms and garlic. Return skillet over medium-high heat and add the marsala wine; cook for 1 minute, scraping up all the browned bits from the bottom of the skillet. Pour wine over chicken and mush...
Post a Comment
Read more

BLUEBERRY�LEMON CURD TART

INGREDIENTS � cup lemon zest plus � cup juice (4 lemons) 1 large egg plus 5 large yolks ? cup plus � cup honey Salt 4 tablespoons unsalted butter, cut into 4 pieces and chilled 2 tablespoons heavy cream 1 recipe Classic Tart Crust (see below) partially baked and cooled 10 ounces (2 cups) blueberries 2 tablespoons cornstarch 2 tablespoons water INSTRUCTIONS Adjust oven rack to middle position and heat oven to 350 degrees. Measure out 1 tablespoon lemon juice and set aside. Whisk remaining lemon juice, lemon zest, egg and yolks, ? cup honey, and pinch salt in medium saucepan until smooth. Cook over medium-low heat, stirring constantly with rubber spatula, until mixture thickens slightly and registers 165 degrees, about 5 minutes. Off heat, whisk in chilled butter until melted. Strain lemon curd through fine-mesh strainer into bowl, then gently stir in cream with rubber spatula. Pour warm lemon curd into cooled tart crust. Set tart on baking sheet and bak...
4 comments
Read more

Easy Healthy Chicken Broccoli Soup

Ingredients 1 large onion finely chopped 2 large carrots peeled and finely chopped 2 celery ribs finely chopped 4 garlic cloves crushed 1 bay leaf 1 tbsp dried mixed herbs 1 tsp chilli flakes/red pepper flakes (optional) 5 cups broccoli stems removed and finely chopped 6 cups chicken stock/broth (Home-made or good quality store bought ) 2 cups milk 2 tbsp cornflour/cornstarch mixed with 2 tbsp water 2 cups shredded chicken (I used rotisserie chicken) salt and pepper to taste lemon juice to taste Instructions Saut� the onion, celery, carrot and broccoli stalks in a splash of oil until soft and fragrant and just starting to brown (this takes around 10 minutes). Add the garlic, bay leaf and herbs and saut� for another minute before adding the chicken stock, milk and cornflour mixture. Bring to a simmer then add the broccoli florets and shredded chicken. Allow to cook for 15 minutes then season with salt, pepper and lemon (optional). Serve with crusty bread. Nutrition Calories: 197kcal...
Post a Comment
Read more