Serves a Crowd

Mini Peach Almond Cakes

August  6, 2015
0 Ratings
Photo by Sarah Woolworth
  • Makes 12 Mini Cakes
Author Notes

Light almond pastries with filling and seasonal fruit make for the perfect summer dessert. —Sarah | Wisconsin from Scratch

What You'll Need
  • 1/2 cup Butter (1 stick)
  • 1 ¾ cups flour
  • 2 teaspoons Baking powder
  • 1 teaspoon Salt
  • ½ cups Sugar
  • 1/2 cup Brown sugar
  • 2 Eggs
  • 1 cup Plain yogurt
  • 1 teaspoon Almond extract
  • 4 ounces Almond paste
  • 2 Ripe Peaches, thinly sliced
  • 1/4 cup Sliced almonds
  1. Preheat oven to 375 degrees. Grease and flour a standard 12 cup muffin pan.
  2. Brown butter: Heat butter gently in a pot over low heat until completely melted. Increase heat to medium, and continue to cook, stirring frequently to prevent burning. The butter is ready when it has a nutty/toasty smell and a deep brown color; about 7-8 minutes of cooking. More in-depth info on browning butter here. Remove browned butter from heat and set aside to cool slightly.
  3. In a medium bowl, stir together the flour, baking powder, and salt.
  4. In a larger bowl, mix the brown butter, sugar, and brown sugar together until smooth. Stir in the eggs, followed by the yogurt and almond extract until everything is well combined. Fold in the flour mixture until fully incorporated.
  5. Divide batter evenly between the 12 muffin wells.
  6. Slice the almond paste into 12 equal pieces, shaping each into a small disk about ¾” in diameter. Press one almond paste disk into the center of each batter-filled muffin well (this will form a delicious almond-y core for each cake).
  7. Top each cake with a couple of peach slices and about 1 tsp sliced almonds. Bake cakes until golden almonds on top are beginning to brown and cakes are puffed and golden, about 25 minutes.
  8. Let cakes rest for about 5 minutes, then run a knife around each cake and pop out of the muffin pan. Cool cakes on a wire rack.

See what other Food52ers are saying.

  • Sarah | Wisconsin from Scratch
    Sarah | Wisconsin from Scratch
  • Jef
  • cosmiccook

4 Reviews

Jef September 3, 2015
i'm tempted to try making this as a larger cake… should work, right?
Sarah |. September 4, 2015
I would think so - you'd definitely need to increase the baking time. Also, not sure how the almond paste filling would work with a larger cake, but would be fun to try! Let me know how it turns out!
cosmiccook September 3, 2015
Hi you
state 1 ¾ cups CUP flour--did you mean cake flour?
Sarah |. September 4, 2015
Whoops, looks like a typo on my part. Should just say "flour" - I've fixed it now. I used all purpose flour, but feel free to use cake flour - it will give the cakes a lighter, more tender texture.