Description
Peach Melba Mini Cakes are a delightful twist on the classic peach and raspberry dessert, combining moist, spongy mini cakes with tender peaches and vibrant raspberries. These individual-sized cakes are topped with a luscious raspberry sauce and served with vanilla ice cream, creating a perfect balance of sweet, fruity, and creamy flavors in every bite.
Ingredients
Scale
Cake
- 1/2 cup granulated sugar
- 1 egg
- 1 egg white
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 3/4 cup sour cream
- 1 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Peach Topping
- 3-4 medium sized ripe peaches
- 2 tbsp granulated sugar
- 1/4 tsp cinnamon
- 2 tsp water
Raspberry Sauce
- 1 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tbsp water
To Serve
- Vanilla ice cream (to top each cake)
Instructions
- Prepare the cake batter: In a mixing bowl, combine the 1/2 cup granulated sugar with the egg and egg white. Beat until the mixture is light and fluffy. Gradually add the vegetable oil and vanilla extract, mixing until fully incorporated. Stir in the sour cream until smooth.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet mixture, folding gently until just combined to avoid overmixing.
- Prepare peaches topping: Peel and slice the peaches into thin wedges. In a small saucepan, combine the peaches, 2 tablespoons sugar, cinnamon, and 2 teaspoons water. Cook over medium heat until the peaches are tender and syrupy, about 5-7 minutes. Remove from heat and set aside.
- Bake the mini cakes: Preheat the oven to 350°F (175°C). Grease and flour a mini cake or muffin pan. Pour the cake batter evenly into the pan, filling each cup about two-thirds full. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Make the raspberry sauce: In a small saucepan, combine raspberries, 2 tablespoons sugar, and 1 tablespoon water. Cook over medium heat, stirring occasionally, until raspberries break down and the sauce thickens slightly, about 5-6 minutes. Strain through a fine sieve if a smooth sauce is desired. Let cool.
- Assemble the Peach Melba Mini Cakes: Place each cooled mini cake on a serving plate. Spoon the warm peach topping over each cake and drizzle with raspberry sauce. Top with a scoop of vanilla ice cream just before serving for a refreshing contrast.
Notes
- This classic peach and raspberry dessert gets a delicious upgrade by adding a moist, spongy cake to it.
- Use ripe, sweet peaches for the best flavor and juiciness.
- The raspberry sauce can be strained for a smoother consistency or left chunky for texture.
- For a dairy-free version, substitute sour cream with coconut cream and use a dairy-free ice cream.
- These mini cakes can be baked ahead and assembled just before serving to save time.
Nutrition
- Serving Size: 1 mini cake with toppings
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
