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
- Make the buttery batter, then top with ripe peaches to create mini-masterpieces.
- A final sprinkling of brown sugar assists the juices in caramelizing and results in these most delectable mini-cakes.
- I made half a batch, baked them in 8-ounce ramekins, and topped each with half a peach, sliced and slightly fanned.
- 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
cream or whipped cream and fresh berries. Marcel Desaulniers also recommends a topping of bittersweet chocolate sauce. 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!
First, let the cakes cool for about 8-10 minutes so the edges can solidify. Any longer than that, and they may get stuck in the dishes. Run a small metal spatula (or a blunt knife) around the edge of each cake. Maneuver the spatula to help release the bottom and use it to lift the cake out of the dish and onto a dessert plate.
If wrapped airtight, they can be kept at room temperature for a day. After that, move them into the refrigerator and bring them back to room temperature or gently warm to serve. They’ll last another 2-3 days. Note that the moisture of the fruit will precipitate spoiling, especially in a warm, humid kitchen (which is common during peach season).
A ripe peach will have a fruity, peach aroma. It will give slightly with a gentle squeeze. If the peach’s skin has green areas, it was picked too early and may never ripen. Look for yellow to peachy orange peel.
You May Also Like:
- 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
- More of the Best Dessert Recipes
The recipe for oven-roasted plum cakes can be seen here.
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- 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.
Use any favorite stone fruit instead of peaches.
Serving Size:1 baby cake
Amount Per Serving: Calories: 357Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 85mgSodium: 260mgCarbohydrates: 52gFiber: 2gSugar: 39gProtein: 5g
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