One of my favorite things about summer in Atlanta is peach season. Peaches and cream is one of my go to summer treats. But what happens when you put it in cake form? Awesomeness, that’s what. Let’s get to it.
Peaches and Cream Cakelettes
-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
- Difficulty Level Novice
Ingredients
- 1 stick of butter (softened)
- 2 cups of sugar
- 5 eggs
- 1 tablespoon of vanilla extract
- 12 ounces of coconut cream
- 2 Georgia peaches
- 3 cups of flour
- 2 teaspoons of baking powder
- 1 teaspoon of vanilla extract
- honey
- cooking spray
- whipped cream
Instructions
- In a small mixing bowl, cream (mix) the butter and sugar. You may use an electric hand mixer or you can mix it manually. Cream the butter and sugar until you have a nice, golden paste, then set it aside.
- In a large mixing bowl, combine the flour and baking powder, give it a few stirs, and set it aside.
- Dice the peaches into small pieces and set them aside.
- Preheat the oven to 325 degrees and spray your cakelette pan with cooking oil. (If you don't have a cakelette pan, you can use a bundt pan or even a loaf pan, but you will need to bake the cake for a longer time.)
- Add the eggs one at a time to the creamed butter and sugar. Mix thoroughly as you add each egg.
- Once you have added all of the eggs, pour in the vanilla essence and mix it again.
- Pour the creamed butter and sugar mixture into the bowl with the flour and baking powder.
- Add the coconut cream to the bowl with the flour and mix until the cake batter is smooth.
- Add the peaches into the cake batter and gently stir them into the cake batter. (Pro tip: Use a spoon or a mixer on its lowest setting so that you the peaches remain diced. If you put the sitting to high, you will smash the peaches almost into a puree.)
- Pour the batter into your cakelette pan and bake for 22-25 minutes (for coated cake pans), 26-28 minutes (for uncoated pans).
- Before removing the cakelettes from the oven, check to make sure they are fully baked by sticking a toothpick or small knife into the center of the cake. If the toothpick or knife comes out clean, the cake is finished.
- Remove the cakelette pan from the oven and allow the cakelettes to cool for at least 10 minutes before removing them from the pan.
- On a large plate or sheet or parchment paper, turn the cakelette pan upside down to remove the cakelettes from the pan.
- Plate the cakelettes, top with honey, serve with a dollop of whipped cream (or ice cream), and enjoy!
Rate this recipe
0 People Rated This Recipe
Average Rating
No comments yet.