Peaches and Cream Fluffy Muffin Cake

Need a lacto ovo vegetarian dessert? Peaches and Cream Fluffy Muffin Cake could be an excellent recipe to try. For $2.02 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 24g of protein, 67g of fat, and a total of 1710 calories. This recipe serves 1. 2275 people were glad they tried this recipe. A mixture of granulated sugar, vanillan extract, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Averie Cooks. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns an outstanding spoonacular score of 88%. Similar recipes include Peaches and Cream Cake, Peaches and Cream Cake, and Peaches and Cream Cake.

Servings: 1

Preparation duration: 5 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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. (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 as outlined here) 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. Cake will keep airtight at room temperature for up to 5 days. Adapted from my Blueberry Muffin and Buttermilk Pancakes Cake

 

Step by step:

1. 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).

2. 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. (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 as outlined here)

3. Bake until done, probably 35 to 40 minutes, but watch your cake, not the clock.

4. 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.

5. 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. Cake will keep airtight at room temperature for up to 5 days. Adapted from my Blueberry Muffin and Buttermilk Pancakes Cake

Nutrition Information:

covered percent of daily need