Cakelets

I enjoy making up words. I enjoy making up words and discovering that they are, in fact, legitimate words even more. Case and point: cakelet. Not really a cupcake or a muffin, and not really a tartlette – cakelet it is! By the way, I am so beyond the reach of my computer’s intelligence, that it keeps informing me via red squiggle line that cakelet is not a word. Teakettle perhaps? No silly computer…

How do I know it’s an actual word?

Boom. The Williams Sonoma Nordic Ware Buttercup CAKELET Pan. If Williams Sonoma says it’s a word, it’s final.

The point of this post is not to argue the legitimacy of words, I promise. Its point is to make note that it’s National Peach Month! Wahoo! Peaches for everybody!

Proximity has its value during this month and I cannot tell you how many fantastic Georgia peaches I have sloppily chowed down on this summer. Nothing is better than a juicy peach so perfect that the only thing that remains in your hand after eating is a clean pit.

While at my parents over the weekend, my mom made this fantastic Peach-Almond Upside-Down cake. Oh man, it was so dang good. So good, that I decided to make it last night to share with some lucky co-workers this morning. Alas, cake can be messy so I wanted to try to make individual cakes in cupcake pans. I adjusted the recipe, crossed my fingers, and came up with some really, REALLY good cakelets. Enjoy friends!

Peach-Almond Upside-Down Cakeletes

Difficulty: Looks far more difficult than it actually is

Yields: 12 cakelets

Ingredients:

  • 1 stick plus 5 tablespoons unsalted butter at room temperature
  • 1/2 cup brown sugar, packed
  • 3 medium peaches, peeled, pitted and sliced
  • 1 & 1/2 cups all-purpose flour
  • 1/2 cup whole almonds
  • 2 teaspoons salt
  • 3/4 cup white granulated sugar
  • 2 large eggs
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • 1/2 cup almond milk
  • 2 tablespoons plain Greek yogurt

Directions:

  1. Preheat the oven to 350.
  2. Using 6 tablespoons of butter, cut and divide the stick into 12 equal portions. Drop each piece into the individual pans.
  3. Evenly spoon the brown sugar on top of the butter – It’s about 2 teaspoons per pan – and set the butter and brown sugared pan aside.
  4. In a food processor, blender, or if you’re super cool like me, a Magic Bullet, pulse the almonds until finely ground.
  5. In a bowl mix the almonds, flour, baking powder and salt with a fork. Set Aside.
  6. In another large bowl, cream the remaining butter (should be about 7 tablespoons) with the white sugar until light and fluffy.
  7. Add each egg, one at a time, mixing between each one.
  8. Mix in the extracts.
  9. In a measuring cup or small bowl, mix the milk and yogurt together (it will be lumpy)
  10. Place the butter/brown sugar pan into the oven. This will allow for the sugar to caramelize and be an awesome glaze when you flip the cakelets over.
  11. While the pan is heating…In three batches, beat in the flour mixture to the butter, sugar, egg, mixture, alternating with the milk/yogurt mixture, beginning and ending with the flour mixture. Beat in each mixture until just incorporated.
  12. Once the sugar and butter mixture in the oven is hot and bubbly, like so: remove and place two slices of peaches in each pan: Or if you don’t feel like being all that fancy, chop up the peaches into small chunks and throw some in. I used slices, but looking back, I wish I would have used the chunk method.
  13. Using a 1/4 cup measuring cup, pour the batter evenly in each pan, covering the peaches and sugar mixture. The cake mix does not rise that much so don’t worry about overfilling.
  14. Bake for 30-35 minutes or until golden and a toothpick inserted in the center comes out clean.
  15. Place the pan on a cooling rack and allow to cool for 30 minutes. I waited about 20 because I’m impatient and they turned out fine – you be the judge. I Also went through and gave the cakelets a little twist before flipping, just to ensure no sticking.
  16. On a clean towel, invert the cooled pan and say a little prayer.
  17. Lift the pan and VOILA! You should have a little pile of delicious looking upside down cakelets.

Serve these suckers with some ice cream and, oh man, you will be one happy camper.

Have a great weekend everyone!!

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One thought on “Cakelets

  1. Pingback: Früsh Fun | The Sassy Swan

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