Peach Cobbler Mini Cakes
Delightful mini cakes infused with juicy peaches and warm cinnamon, perfect for sharing at gatherings or enjoying on your own.
Ingredients
Mini Cake Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 1 tsp ground cinnamon
- 0.5 tsp salt
- 0.25 cups unsalted butter, softened
- 1 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 cups buttermilk
- 1 cups canned peaches, drained and sliced
Streusel Topping
- 0.25 cups all-purpose flour
- 0.25 cups packed brown sugar
- 0.25 cups unsalted butter, cold and cubed
- 0.5 tsp ground cinnamon
Glaze
- 0.5 cups powdered sugar
- 2 tbsp milk
- 0.25 tsp vanilla extract
Instructions
Preparation
- 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.
Streusel Preparation
- In a small bowl, combine flour, brown sugar, cold butter, and cinnamon for the streusel; mix until crumbly.
Baking
- 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.
Glazing
- Whisk powdered sugar, milk, and vanilla until smooth.
- Drizzle the glaze over the cooled mini cakes and serve.
Notes
Serve these mini cakes warm or at room temperature. They pair beautifully with a scoop of vanilla ice cream.