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Last summer my mom made an AMAZING 3-ingredient dump cake with peaches. Have you had one of those? They are delicious and magically easy.
And then it inspired me to make something just as good, but 100% homemade and in a smaller size.
I’m pleased to say that I have failed, because this… oooh… this is soo much better than that peach dump.
The cake is crispy around the corners, buttery, and texturally divine. The brown sugar in the cake complements the peaches perfectly and the salt balances everything out.
Containers
The blondie batter yields about 1 cup of batter, and the peach yield will depend on the size of your peaches and how small you dice them. The picture shown is a small pyrex pan that holds up to 4 cups, but you could most likely bake this in 2 – 10oz Ramekins also.
Peeling Peaches
If you want, you can peel the peaches before dicing them up. But honestly, I just leave them on. Partially because I’m way too lazy to peel them, but I tell myself I leave them on because they are a great source of fiber, vitamins, and antioxidants (wayyy more so than the flesh). If you do decide to leave them on, make sure to wash the skins well.
Potential Substitutions
Vegan – Sub thin slices of coconut oil for butter, sub 3 Tablespoons of applesauce for Egg
Paleo – Sub Paleo Baking Mix for cake flour, Coconut Sugar for Brown Sugar, and Ghee for Butter
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Peach-Bottomed Brown Sugar Blondie (For 2-3)
Description
Crispy and buttery brown sugar cake on top, sweet sweet peaches on bottom. Entirely delicious.
Ingredients
Instructions
- Preheat oven to 350 and grease a small cake pan with 3-4 cups capacity (or 2-3 Ramekins)
- Dice peaches to about 1″ cubes and layer in the bottom of the pan(s).
- In a mixing bowl, combine all dry ingredients (flour, baking soda, baking powder, salt, and sugar). Whisk or mix until thoroughly combined. Remove 1 tablespoon of the dry mixture and toss it into the peaches.
- Using a spoon, mix in vanilla and egg into the remainder of the flour mixture. Stir only until just combined, it’s okay if its lumpy.
- Top the peaches with the dough, using your fingers to spread over the entirety of the pan.
- Using a knife, cut off very thin slices of cold butter and layer on top of the dough until its evenly spotted with butter.
- Bake for 20-25 minutes if it’s in one pan, or 15 minutes if its in ramekins (or until the top is golden and fruit juices are bubbling).
- Let cool before serving, serve with ice cream or cool whip (Optional).
Notes
- For vegan recipe – Sub thin slices of coconut oil for butter, sub 3 Tablespoons of applesauce for Egg
- For Paleo recipe – Sub Paleo Baking Mix for cake flour, Coconut Sugar for Brown Sugar, and Ghee for Butter.