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Peach Melba Mini Cakes

This classic peach and raspberry dessert gets a delicious upgrade by adding a moist, spongy cake to it!
Course Dessert
Cuisine American
Keyword a la mode, mini cakes, peach, peach melba, raspberry
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 6 servings

Equipment

  • 1 stand mixer
  • 6 3 inch cake pans

Ingredients

Mini Cakes

  • 1/2 cup granulated sugar
  • 1 egg + 1 egg white
  • 1/2 cup vegetable oil
  • 1 tsp vanilla
  • 3/4 cup sour cream
  • 1 1/4 cups all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt

Peaches

  • 3-4 medium sized ripe peaches
  • 2 tbsp granulated sugar
  • 1/4 tsp cinnamon
  • 2 tsp water

Raspberry Sauce

  • 1 cup fresh or frozen raspberries
  • 2 tbsp granulated sugar
  • 1 tbsp water

Additional Topping

  • Vanilla ice cream to top each cake

Instructions

Mini Cakes

  • Beat eggs and sugar for 3-4 minutes or until fluffy. Add in oil, vanilla and sour cream. Beat until incorporated. Add flour, baking powder, baking soda and salt and beat. 
    Divide into 6 three inch mini pans. Bake at 350 degrees for 20-25 minutes. Cool on a wire rack.

Peaches

  • Wash peaches thoroughly in cold water. Slice each peach in half and remove the pit. Cut each half into 3 slices.
    Add peaches, sugar, cinnamon and water to a small saucepan pan over medium heat. Cook until peaches start to soften and all of the sugar melts. Remove from the heat and set aside.

Raspberry Sauce

  • Add the raspberries, sugar and water to a small saucepan over medium heat. Cook and stir until the raspberries soften and the sauce slightly thickens. Remove from the heat and add the mixture to a blender. Pulse the raspberries a few times. It does not have to be smooth. Add the sauce to a small container and place the container into the refrigerator to cool completely.

Assembly

  • Add a mini cake to each plate. Cut off the top domes to make the surfaces flat if desired. Add 3-4 slices of peaches on top of each cake. Spoon about a tablespoon or so of the raspberry sauce on the peaches. Top with a scoop of vanilla ice cream and additional sauce if desired and serve.