These little mini peach cakes make a great weeknight dessert when you're out of time but need--okay, want--a comforting treat. The recipe makes four mini cakes, which are great served warm from the air fryer. I make the cakes in non-stick mini pie tins and remove the cakes from the tins before serving them, but you can also serve the cakes directly from the tins, if you'd like. Or use ramekins; they'll work. The cakes don't require unusual ingredients--just pantry staples--and are quick to mix up. You can air fry the cakes in about 20 minutes, meaning you can mix them up, put them in the air fryer while you eat dinner, and have a great warm treat for dessert. The cakes are moist, light, and have juicy peach pieces on the bottom. We like the cakes warm with vanilla ice cream, but they also are good at room temperature. Enjoy!
Air Fryer Peach Cakes -- Makes 4 Mini Cakes
2 tablespoons of melted butter
1/4 cup of canola oil
1/2 cup of sugar
1 large egg
1/2 teaspoon of vanilla
3/4 cup of self-rising flour, divided (or use 3/4 cup of flour, 3/4 teaspoon of baking powder, and 1/8 teaspoon of salt)
1/2 cup of milk
1 15-16-ounce can of sliced peaches
Spritz 4 mini pie tins with non-stick cooking spray. Drain the peaches (reserve the juice for another use or just drink it). Divide the peaches among the tins, placing the slices in the bottom of each tin (you'll probably have 3-4 slices per tin). In a medium bowl or measure whisk together well the butter, oil, sugar, egg, and vanilla. Whisk in 1/2 cup of the flour, then the milk. Whisk in the remaining flour until you have a smooth batter. Divide the batter among the tins. Put 2-4 tins in your air fryer basket (depending on the size of your air fryer), put the basket in the air fryer, and air fry the cakes at 320 degrees for 15-20 minutes or until puffed, golden, and a pick inserted in a cake comes out with no wet batter attached. Repeat the cooking process with the remaining batter if necessary. Let the cakes cool a few minutes, then run a plastic knife around the edges of the tins. Tip the cakes out carefully, then flip them right-side-up on a plate or small bowl to serve them, preferably with ice cream!
