These little gems are a beautiful addition to a brunch spread or as a special breakfast treat. They are just lightly sweet (don’t need a sugar high in the morning!) and are about the perfect size for little kid hands. Peach and almond together make me think of fancy french cooking for some reason, like it’s something I would have learned in culinary school. So, whenever I combine these together, I feel all fancy-schmancy. Especially, when they’re cute little bite size cakes with a wee dusting of powdered sugar.
I call these breakfast cakes because they are not sugary sweet like most cakes, yet they are the same light fluffiness that you would expect from a cake. They are a slightly sweeter version of a super fluffy cake-like pancake.
You can use fresh peaches or canned. Frozen don’t work as well. I used these jarred peaches in passion fruit juice from Aldi’s. You could also switch up the fruit and use fresh plums or apricots or other stone fruit.
Step by Step:
This recipe is inspired by this one from epicurious.
| Prep Time | 10 |
| Cook Time | 25 |
| Servings |
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- 1 cup all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt (omit if aquafaba is salted)
- 6 tablespoons non-dairy margarine room temperature
- 1/3 cup cane sugar
- 3 tablespoons aquafaba
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/3 cup non-dairy milk
- 1 peach (fresh or canned, sliced thin)
- 2 tablespoons sliced almonds
- powdered sugar (for dusting)
Ingredients
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- Preheat oven to 350F. Lightly spray a 12 cup muffin tin with oil.
- In a medium bowl, combine the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the margarine and sugar and fluffy, 1-2 minutes.
- Add the aquafaba, vanilla and almond extracts, and beat until well combined. May look a little curdled but that is ok.
- Alternate adding the flour mix and the milk to margarine/sugar. Start with one third of flour, mix until almost incorporated, then add half the milk, mix, then one third flour, mix, remaining milk, mix and the last of the flour. Beat until smooth.
- Divide evenly among muffin cups (about 1/3 full each).
- Arrange peach slices carefully on top then sprinkle with sliced almonds.
- Bake 20-25 minutes or until toothpick inserted in center comes out clean.
- Let cool completely. Dust with powdered sugar before serving.
Aquafaba is the brine from a can of chickpeas or other beans. You can also use the liquid from homemade beans. Please see www.aquafaba.com