Peach Cobbler Mini Cakes
Introduction
Peach Cobbler Mini Cakes are a delightful twist on the classic peach cobbler dessert. These mini cakes bring all the wonderful flavors of peaches and warm spices into a portable, cake-like treat. Perfect for any occasion, they are great for sharing with friends and family, or just enjoying a little sweetness by yourself.
Why Make This Recipe
This recipe is perfect for anyone who loves the juicy sweetness of peaches combined with the comforting flavor of cinnamon. The mini cakes are easy to make, and their cute size makes them fun to serve at gatherings or parties. Plus, they have a delicious streusel topping and a sweet glaze that adds even more flavor.
How to Make Peach Cobbler Mini Cakes
Making these mini cakes is simple and straightforward. Follow the steps below for a delightful dessert that everyone will love.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 cup canned peaches, drained and sliced
For the Streusel Topping:
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup unsalted butter, cold and cubed
- 1/2 tsp ground cinnamon
For the Glaze:
- 1/2 cup powdered sugar
- 2 tbsp milk
- 1/4 tsp vanilla extract
Directions:
- Preheat the oven to 350°F (175°C). Grease a muffin tin or line with cupcake liners. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, beat together softened butter and granulated sugar until light and fluffy. Add eggs, one at a time, then add vanilla extract. Gradually add the dry ingredients to the wet, alternating with buttermilk. Gently fold in sliced peaches.
- In a small bowl, combine flour, brown sugar, cold butter, and cinnamon for the streusel; mix until crumbly.
- Fill the muffin tin with batter, about 2/3 full, then sprinkle streusel topping on top.
- Bake for 18-22 minutes until a toothpick comes out clean. Cool for 5 minutes in the tin before transferring to a wire rack.
- For the glaze, whisk powdered sugar, milk, and vanilla until smooth.
- Drizzle the glaze over the cooled mini cakes and serve.
How to Serve Peach Cobbler Mini Cakes
Serve these mini cakes warm or at room temperature. They are great on their own but can also be paired with a scoop of vanilla ice cream for an extra treat.
How to Store Peach Cobbler Mini Cakes
Keep any leftover mini cakes in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week.
Tips to Make Peach Cobbler Mini Cakes
- Make sure your butter is softened for easier mixing.
- Drain the canned peaches well to prevent the batter from becoming too wet.
- Feel free to adjust the amount of cinnamon based on your taste preference.
Variation
You can use fresh peaches instead of canned for a fresher taste. If you’re feeling adventurous, try adding other fruits like blueberries or cherries along with the peaches.
FAQs
Q: Can I use fresh peaches instead of canned?
A: Yes, fresh peaches will work great! Just make sure to peel and slice them before adding to the batter.
Q: Can I freeze these mini cakes?
A: Yes, you can freeze them. Just make sure to wrap them well in plastic wrap or use an airtight container.
Q: How can I make them gluten-free?
A: You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it has xanthan gum for better texture.
Enjoy making and sharing these Peach Cobbler Mini Cakes! They’re sure to bring a smile to everyone’s face.
