Makes: 12 cakes Prep time: 30 minutes Bake time: 30 to 34 minutes
1 and 3/4 cup Dixie Crystals Brown Sugar
1 teaspoon cinnamon
7 small peaches, peeled and sliced
2 and 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 teaspoon salt
3 large Organic Valley Large Eggs
1 cup canola oil
2 teaspoons best quality, pure vanilla extract
Cinnamon Whipped Cream
1 cup very cold, Organic Valley Heavy Whipping Cream
4 ounces, Organic Valley Cream Cheese softened
1/3 cup, Dixie Crystals Powdered Sugar
1/4 teaspoon, best quality pure vanilla extract
1/8 teaspoon cinnamon
Preheat your oven to 350 degrees. Spray 2 pans of 6, jumbo muffin pans with cooking spray. Line each bottom cup with a piece of parchment paper cut into a circle to fit well in the pan. Set aside the pans.
Place your mixer bowl and whisk attachment in the freezer until you are ready to whip the cream.
Skin and slice small peaches.
In a microwaveable bowl, melt the 1/2 cup of butter. Add in the brown sugar and cinnamon and set aside.
In a medium sized bowl, hand whisk together all of the dry ingredients.
In another medium bowl, whisk together the eggs, oil, sour cream and vanilla.
Add the wet ingredients into the dry and mix until just combined.
Scoop a heaping tablespoon of the caramel mixture into the bottom of each muffin cup.
Divide and spoon the peaches equally into each of the cups with the caramel mixture.
With a large ice cream scoop, scoop the batter equally into each pan. The batter will be about 3/4 of the way full…maybe even a bit more.
Place both pans onto a baking sheet, as the caramel may ooze out of the top.
Bake for 15 minutes, then rotate the pan.
Bake for another 15 to 18 minutes.
Cool in the pan for 5 minutes, then invert onto a cooling rack with a pan underneath to catch the caramel drippings.
Make the cinnamon whipped cream and serve the cakes warm.
Cinnamon Whipped Cream
In a mixing bowl, beat together the cream cheese, cinnamon, vanilla and confectioners sugar. Set aside.
In your chilled bowl with the chilled whisk attachment, beat the cream until stiff peaks form.
Fold in the cream cheese mixture and mix until blended.
Keep in the fridge until ready to serve on the warm cakes.
Keep the cakes in an airtight container for up to 3 days.
You can also wrap them in wax paper and foil and freeze them for up to two month.