Oven Roasted Peach Cakes

These spectacular Oven Roasted Peach Cakes are a twist on the plum version Marcel Desaulniers baked up for Julia Child.

These Peach Cupcakes are literally made in cups or ramekins. Mini cakes are portion-controlled but so delicious, that you’ll want seconds!

Why You Must Make

• Everyone gets their personal dessert!
• It’s a recipe from my favorite baker, Marcel Desaulniers.
• It’s a seasonal dessert that is made with peak-of-the-season fresh peaches and a rich butter cake batter!

How to Make

1. Make the buttery batter, then top with ripe peaches to create mini-masterpieces.
2. A final sprinkling of brown sugar assists the juices in caramelizing and results in these most delectable mini-cakes.
3. I made half a batch, baked them in 8-ounce ramekins, and topped each with half a peach, sliced and slightly fanned.

Expert Tips

• For the best results, make these when you have access to fresh seasonal peaches.
• The original recipe was made with plums, so feel free to swap out the peaches for any favorite stone fruit including apricots and nectarines.
• I also added a few raspberries since I love the pairing of peaches and raspberries.
• To remove the peach skin, cut an X through the skin on the non-stem end. Drop the peaches into a pan of boiling water and cooked for 3–60 seconds. Remove to a bowl of ice water, then use a paring knife or your fingers to easily remove the peel.
• I used 8-ounce ramekins for these.

Frequently Asked Questions

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• More of the Best Dessert Recipes

The recipe for oven-roasted plum cakes can be seen here.

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The Recipe:

Oven Roasted Peach Cakes Recipe

Prep Time 20 minutes

Cook Time 25 minutes

Additional Time 10 minutes

Total Time 55 minutes

Yield 8 baby cakes

Individual peach cakes recipe that's easily adapted for other stone fruit

Ingredients

• 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

Instructions

1. Preheat oven to 350 degrees. Butter 8 ramekins and place them on a rimmed baking sheet.
2. Combine the sugar and orange zest well.
3. 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.
4. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix well.
5. Add the flour and baking soda and beat on low speed for only 15 seconds.
6. Pour in the buttermilk and beat for 30 seconds more.
7. Remove from mixer and use a spatula to finish blending the ingredients if necessary.
8. 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
9. Spoon the batter into the ramekins, dividing the batter among them evenly.
10. Sprinkle the remaining brown sugar evenly over each cake
11. Bake 25 minutes or until a toothpick inserted into the cake portion comes out clean.
12. Cool the cakes 10 minutes.
13. To serve, top with vanilla ice cream or whipped cream, if desired.

Notes

Use any favorite stone fruit instead of peaches.

Nutrition Information:

Yield:

8

Serving Size:

1 baby cake
Amount Per Serving: Calories: 357Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 85mgSodium: 260mgCarbohydrates: 52gFiber: 2gSugar: 39gProtein: 5g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

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