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.