Well, happy Wednesday everyone!
Oh my...there is so much I love about these little Peach and Cherry cakes. See, I love 'em so much that I am hopping right to it. No, what I am up to. Nothing about the weather. Nope, it's all about the food! Let's get to it. The first thing I love? They are made with whole wheat flour. What else? Fresh sweet cherries and pieces of peach. The really cute part? Peach and Cherry Cakes are made in mason jar lids! Is that adorable or what?!
Just the right size and so much flavor from the fresh fruit.
Top each warm cake with a scoop of ice cream or a dusting of powdered sugar.
Don't they look fancy? Wait until you see how simple!
adapted from Ina Pikney
1/2 cup unsalted butter
1 1/2 cups sweet cherries, de-pitted and sliced in half
1 peach, sliced
1 1/4 cups whole wheat flour plus 2 Tbsp whole wheat flour
1/2 Tbsp baking powder
1/2 tsp salt
1/2 cups sugar
1 tsp vanilla extract
1/2 cup milk
sugar for sprinkling
Spray each mason jar lid with non-stick spray. Preheat oven to 400 degrees. Place cherries and peach slices into a bowl.
Gently toss with 2 Tbsp whole wheat flour. Set aside. In another bowl, combine 1 1/4 cup whole wheat flour, baking powder and salt. In a separate bowl, beat together butter and sugar. Add the egg and vanilla extract. Blend until combined. Add half the flour mixture and mix until just combined. Pour in the milk. Mix. Add the remaining flour mixture and beat until just combined. Spoon batter into each prepared mason jar lid. Top with some of the peach and cherry mixture. Sprinkle with sugar and place all the filled mason jar lids onto a baking sheet. Bake for 15 minutes. Remove from oven and let sit 5-10 minutes before popping out of mason jar lids. Serve warm with ice cream or a dusting of powdered sugar.
What an absolutely fantastic way to use those summer fruits!
And they are pretty healthy! Whole wheat flour and the small size make these desserts so desirable.
Celebrate the little things that make life sweet,
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|Mini Cherry Trifles|
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