These spectacular Oven Roasted Peach Cakes are a twist on the plum version Marcel Desaulniers baked up for Julia Child.
I knew I had another post going up on the day that our first Tuesdays with Dorie post of September was to go live. When I opened my copy of Baking with Julia, I saw that the recipe was from Marcel Desaulniers, one of my favorite bakers.
I couldn’t NOT make this peach cake recipe. We were leaving town for Labor Day weekend, but I had buttermilk in the fridge and 2 peaches in my fruit basket. I swapped out the plums called for in his recipe and made four oven-roasted peach cakes whether we needed another dessert in the house (err, no) or not.
How to Make Peach Cakes
This buttery batter topped with ripe peaches created mini-masterpieces. The final sprinkling of brown sugar assisted the juices in caramelizing and resulted in these most delectable mini-cakes. These individual peach cakes could easily be glammed up with a scoop of vanilla ice cream or whipped cream and fresh berries. So if you have any stone fruit in the house, bake up your version of these oven-roasted peach cakes whether with plums, apricots, cherries, nectarines or, my favorite, peaches!
I made half a batch, baked them in 8-ounce ramekins and topped each with half a peach, sliced and slightly fanned. Feel free to use plums, apricots or nectarines, but I recommend this peach cake recipe!
More Peach Recipes You’ll Love:
- Streusel Topped Peach Tart from That Skinny Chick Can Bake
- Peach Upside Down Cake from Well Plated
- Peach Raspberry Crisp from That Skinny Chick Can Bake
- Fresh Peach Crumb Bars from Saving Room for Dessert
- Peach Margaritas from That Skinny Chick Can Bake
The recipe for oven-roasted plum cakes can be seen here. I made half a batch, baked them in 8-ounce ramekins and topped each with half a peach, sliced and slightly fanned. Feel free to use plums, peaches, apricots or nectarines.
- 1⁄2 cup sugar
- 1 teaspoon minced orange zest, optional
- 1⁄2 cup butter, at room temperature
- 2⁄3 cup brown sugar, divided
- 2 large eggs
- 1⁄2 teaspoon vanilla extract
- 1 cup flour
- 3⁄4 teaspoon baking soda
- 1⁄4 cup buttermilk
- 4 ripe peaches, peeled, halved, pit removed, then sliced
- Whipped cream or vanilla ice cream, if desired
Preheat oven to 350 degrees. Butter 8 ramekins and place them on a rimmed baking sheet.
Combine the sugar and orange zest well.
Cream the butter, 2 T of brown sugar, and the granulated sugar mixture for 6 minutes, scraping down the sides of the bowl as needed.
Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix well.
Add the flour and baking soda and beat on low speed for only 15 seconds.
Pour in the buttermilk and beat for 30 seconds more.
Remove from mixer and use a spatula to finish blending the ingredients if necessary.
Place slices of peaches into each cup. This recipe was written for plums, so you may not want to use all the slices since peaches are larger than plums
Spoon the batter into the ramekins, dividing the batter among them evenly.
Sprinkle the remaining brown sugar evenly over each cake
Bake 25 minutes or until a toothpick inserted into the cake portion comes out clean.
Cool the cakes 10 minutes.
To serve, top with vanilla ice cream or whipped cream, if desired.
Serving Size:1 baby cake
Amount Per Serving: Calories: 357Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 85mgSodium: 260mgCarbohydrates: 52gFiber: 2gSugar: 39gProtein: 5g