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. These mini cakes are portion-controlled but so delicious, you’ll want seconds!
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
- 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 resulted 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. Feel free to use plums, apricots or nectarines, but I recommend this peach cake recipe!
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!
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
- More of the Best Dessert Recipes
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.
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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