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Yield
Makes 12 servings
Photo: Jean Allsopp

How to Make It

Step 1

Place paper liners in 24 muffin cups.

Step 2

Beat butter at medium speed with an electric mixer until creamy. Gradually add 1 cup sugar, beating until light and fluffy. Add eggs, one at a time, beating just until yellow disappears after each addition. Combine milk and vanilla. Whisk together flour and next 4 ingredients; add to butter mixture, alternately with milk mixture, beginning and ending with flour mixture. Spoon batter into prepared muffin cups.

Step 3

Bake at 350° for 15 to 16 minutes or until cakes spring back when lightly touched. Cool cakes in pans 10 minutes. Remove paper liners, and invert cakes onto a wire rack. Let cool completely.

Step 4

Combine peaches and 2 tablespoons sugar, stirring gently. Beat whipping cream until frothy, add powdered sugar, and beat until soft peaks form. Serve cakes with peaches and whipped cream.

Chef's Notes

Substitute 2 teaspoons regular fresh thyme leaves and 1/2 teaspoon lemon zest for the lemon thyme, if desired.

The Boarding House

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