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Little Peach and Blackberry Cakes

Little Peach and Blackberry Cakes are fabulous for breakfast, snacks or dessert. These are moist, flavorful coffee cake-like muffins with fresh fruit
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 6
Calories: 400kcal
Author: Paige

Ingredients

  • 1 cup Peaches, fresh, cut in 1/2" cubes, skin on
  • 1/2 cup Blackberries, fresh
  • 2 teaspoons Lemon Juice, freshly squeezed
  • 3 tsp Sugar
  • 3 tablespoons Dark Brown Sugar
  • 1/4 cup Sliced Almonds
  • 1/4 teaspoon Cinnamon
  • 1 cup Unbleached All-purpose Flour
  • 1/4 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 8 tablespoons Unsalted Butter, room temperature
  • 3/4 cup Granulated Sugar
  • 2 Eggs
  • 1 teaspoon Lemon Extract or pure vanilla extract
  • 1 teaspoon Lemon Zest, freshly grated

Instructions

  • Preheat oven to 350
  • Line a jumbo-sized (1 cup) muffin tins with large cupcake liners (6 cup sized muffin tin)
  • Place the muffin tin on a large baking sheet
  • MAKE THE FRUIT MIXTURE
  • In a medium sized bowl, place the cut peaches with the lemon juice and sugar and toss to coat.
    Keep the blackberries aside, which will be placed on top just before baking.
  • MAKE THE TOPPING
  • In a small bowl, mix the brown sugar, almonds and cinnamon together, and toss to combine.
  • MAKE THE CAKE BATTER
  • In a small bowl, combine the flour, salt and baking powder and set aside.
  • In another bowl, medium-sized, beat the butter and sugar together with an electric mixer until light and fluffy (use the high speed.)
  • Add the eggs, one at a time, combining completely after each addition.
    Continue to beat until smooth.
    Stir in the lemon extract (or vanilla, if using) and lemon zest.
    Add the dry ingredients and stir together to make a smooth batter...it will be thick.
  • Divide the batter into each muffin tin, about 2/3 cup.
  • Add a generous tablespoon of the peach mixture (draining off any syrup from the fruit first.)
    Add a few blackberries and a tablespoon of the brown sugar almond mixture for the top.
  • Bake on the middle rack of the preheated oven until lightly brown around the edges and set in the middle, about 35-40 minutes.
  • Remove from oven and allow to cool for at least 25 minutes.
    Serve with whipped cream if desired.

Nutrition

Calories: 400kcal | Carbohydrates: 54g | Protein: 6g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 254mg | Potassium: 218mg | Fiber: 2g | Sugar: 36g | Vitamin A: 655IU | Vitamin C: 5mg | Calcium: 65mg | Iron: 2mg