Peaches and Cream Fluffy Muffin Cake
User Reviews
4.4
21 reviews
Good
Peaches and Cream Fluffy Muffin Cake
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This cake tastes like one big, soft, fluffy, peach muffin. It’s ridiculously moist, tender, and falling-apart soft!
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Ingredients
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon ground nutmeg
- pinch salt optional and to taste
- 1 large egg
- ½ cup buttermilk
- ⅓ cup sour cream thick, full-fat Greek yogurt may be substituted
- 3 tablespoons canola or vegetable oil
- 1 teaspoon vanilla extract
- 2 medium/large ripe fresh peaches diced small (1 3/4 to 2 cups, diced)
- confectioners’ sugar optional for dusting or see glaze suggestions below
Instructions
- Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.
- In a medium bowl, whisk together the first 6 dry ingredients (through optional salt); set aside.
- In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).
- Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Lumps will be present and this is okay. Don’t overmix or try to stir them smooth.
- Gently and briefly fold in the fresh fruit.
- Bake until done, probably 35 to 40 minutes, but watch your cake, not the clock. Bake until center is slightly domed and set, golden in color, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. At any time your cake is beginning to look a bit too golden brown before you suspect the center will set up, tent it with a sheet of foil laid across the top. I baked for 37 minutes total, and at the 30-minute mark, I tented with foil. Baking times will range dramatically based on types of fruit used, how juicy it is, and how much water it releases into the batter.
- Place pan on a wire rack and allow cake to cool for at least 30 minutes before slicing and serving.
- Optionally, dust with confectioners’ sugar or a simple glaze. This lemon glaze, this buttery vanilla glaze, this browned butter glaze, or this vanilla cream cheese glaze are all excellent, quick, and easy options.
Notes
- A note about the peaches: You can also use a combo of nectarines, apricots, plums, pluots, plucots. I used 1 large white peach, 1 small nectarine, 1 small plum, and did not peel them.
- Frozen fruit: This recipe may be made with frozen fruit added directly to batter without thawing first, and you will need to increase the baking time possibly by as much as 20 minutes.
- Storage: Cake will keep airtight at room temperature for up to 5 days.
- Adapted from my Blueberry Muffin and Buttermilk Pancakes Cake.
Nutrition Information
Show Details
Serving
1
Calories
335kcal
(17%)
Carbohydrates
63g
(21%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
Cholesterol
30mg
(10%)
Sodium
181mg
(8%)
Fiber
2g
(8%)
Sugar
48g
(96%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 335kcal | 17% |
| Carbohydrates | 63g | 21% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 30mg | 10% |
| Sodium | 181mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 48g | 96% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
21 reviews
Good
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