Cup Cup Cake
Cup Cup Cake is a delightful dessert that is easy to make and perfect for any occasion. With its simple ingredients and straightforward method, this recipe is a great way to whip up a sweet treat that everyone will enjoy. Whether you’re celebrating a birthday, having a family gathering, or just want something yummy, this cake comes together nicely and satisfies your sweet tooth.
Why Make This Recipe
This Cup Cup Cake is not only simple to prepare, but it delivers great flavor and texture. The combination of juicy peaches and buttery cake makes it a standout dessert. Plus, it’s versatile! You can serve it warm with ice cream, keep it simple, or dress it up with whipped cream. Making this cake means you can enjoy a homemade dessert without spending all day in the kitchen.
How to Make Cup Cup Cake
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup whole milk
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 2 cans (15 ounces each) sliced peaches in juice, drained or 4 cups fresh or frozen peaches
- 1 teaspoon ground cinnamon (optional)
- 2 tablespoons brown sugar (optional, for topping)
Directions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Grease a 9 by 13 inch baking dish.
- Pour the melted butter evenly into the prepared baking dish.
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Stir in the milk and vanilla extract until a smooth batter forms. Do not overmix.
- Pour the batter evenly over the melted butter. Do not stir.
- Evenly distribute the peaches over the batter. Again, do not stir.
- Sprinkle with cinnamon and brown sugar, if using.
- Bake for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted into the cake portion comes out clean.
- Allow the cake to cool for about 10 to 15 minutes before serving. Enjoy warm on its own or topped with vanilla ice cream or whipped cream.
How to Serve Cup Cup Cake
You can serve Cup Cup Cake warm or at room temperature. For a special treat, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. This cake is also delicious on its own and makes for a great dessert after dinner.
How to Store Cup Cup Cake
To store leftovers, cover the Cup Cup Cake with plastic wrap or aluminum foil. Keep it in the fridge for up to 3 days. You can also freeze the cake. Wrap it tightly in plastic wrap and store it in an airtight container or freezer bag for up to 3 months. Thaw it overnight in the fridge before serving.
Tips to Make Cup Cup Cake
- Make sure to use room temperature ingredients for best results.
- Don’t overmix the batter as this can make the cake tough.
- Feel free to mix in other fruits like berries or apples for a different flavor.
- Use fresh peaches when they are in season for the best taste.
Variation
You can change this recipe by using different fruits like apples or cherries. You can also add some chopped nuts for extra crunch or use almond extract instead of vanilla for a different flavor.
FAQs
Can I use frozen peaches in this recipe?
Yes, you can use frozen peaches. Just make sure to thaw them and drain any excess juice before using them in the cake.
How do I know when the cake is done baking?
The cake is done when the top is golden brown, and a toothpick inserted into the cake part comes out clean.
Can I make this cake ahead of time?
Yes, you can make Cup Cup Cake ahead of time. It can be stored in the fridge for a few days or frozen for longer storage. Just reheat it before serving for the best taste.
Cup Cup Cake
Ingredients
Method
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Grease a 9 by 13 inch baking dish.
- Pour the melted butter evenly into the prepared baking dish.
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Stir in the milk and vanilla extract until a smooth batter forms. Do not overmix.
- Pour the batter evenly over the melted butter. Do not stir.
- Evenly distribute the peaches over the batter. Again, do not stir.
- Sprinkle with cinnamon and brown sugar, if using.
- Bake for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted into the cake portion comes out clean.
- Allow the cake to cool for about 10 to 15 minutes before serving. Enjoy warm on its own or topped with vanilla ice cream or whipped cream.
