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!

Oven Roasted Peach Cakes on white dessert plates with fresh raspberries

Oven Roasted Peach Cakes 

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.

Overhead view of Oven Roasted Peach Cakes on white plates over a red and white napkin

How to Make Peach Cakes

  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 resulted 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. 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!

Oven Roasted Peach Cakes - A terrific, adaptable dessert featuring stone fruit!
More Peach Recipes You’ll Love:

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.

Oven Roasted Peach Cakes on white plates

Oven Roasted Peach Cakes

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


  • 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


  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.


Use any favorite stone fruit instead of peaches.

Nutrition Information:



Serving Size:

1 baby cake

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