Little Peach Picnic Cakes are the perfect eat with your fingers picnic dessert. Whip up a batch of these adorable desserts and take them with you on your next adventure!
Cake is a dangerous thing to have in my house. Well, it’s dangerous for me anyway. The kids and the husband don’t seem to have a problem with it. Why so dangerous? Because I love cake.
I will eat cake of any kind if it is within my line of sight. I’m a fan of the tender goodness of simple butter cakes or sponge cakes or pound cakes. I can hardly contain myself if there is a coconut cake or even a banana bread lying around (Don’t let them lie to you, banana bread is cake.). The only thing that can make a cake completely unappetizing to me is if you slather it in a thick layer of overly sweet, neon colored icing. Yeah…I’m that person. I love cake but hate icing.
The problem for me with cake is portion control. If you stick a cake on the table, I will grab a fork full of it every time I walk by, convincing myself that I just had a little bit. Before long half of the dang cake is missing and the only one in the house is me! Sometimes I blame the dog, but we all know the truth.
Baking these adorable Little Peach Picnic Cakes in muffin tins is the way for me to reign in my cake consumption. You really can’t call them cupcakes, they are smaller than that. Just tiny little portions of slightly sweet, fluffy cake with a fruity middle that is the perfect end to a picnic or outdoor dinner. They are simple, delicious and perfectly portioned. Life is too short to not have at least a little cake.
Little Peach Picnic Cakes
A simple cake that can easily highlight any in season fruit. Quick to put together and travels well.
- 1 cup all purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon nutmeg
- ¼ teaspoon kosher salt
- 6 Tablespoons softened butter
- 1/3 cup sugar
- 1 large egg
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/3 cup milk
- 2 ripe peaches , fresh or frozen
- Preheat the oven to 350 degrees. Coat a muffin pan with cooking spray. In a medium bowl, mix together the flour, baking powder, nutmeg and salt. Set aside. In a stand mixer or in a large bowl with a hand mixer, cream the butter and sugar together. Scrape down the sides then add in the egg, lemon and vanilla. Beat until well combined. Alternate adding the flour and the milk in two stages. Mix until batter is smooth and there are no lumps.
- Evenly divide the batter between each of the 12 muffin cups (it will not look like much, only about 1/3 of the way full). Slice the peaches into 6 wedges, then slice those in half. Place half a wedge of peach into the center of each cake.
- Bake for 20 minutes or until the cakes are golden around the edges and a toothpick comes out clean. Cool completely on a wire rack.
Tip: You could replace the peaches with most any summer fruit here; blueberries, apricots or even strawberries.