Peach Cherry Mini Cakes

Prep Time: 20 min

Cook Time: 25 min

Total Time: 45 min

Servings: 4


  • 3 tbsp Filippo Berio Extra Light Olive Oil
  • 4 tsp light brown sugar
  • 2 peaches, halved and pitted
  • 16 sweet cherries, halved and pitted
  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/3 cup granulated sugar
  • 1/4 tsp vanilla
  • 2 eggs, beaten
  • 1/3 cup milk


    • Preheat oven to 350°F.
    • Generously grease four 4- or 5-inch ramekins using 1 tbsp olive oil. Sprinkle brown sugar evenly in each ramekin. Place 1 peach half, cut side up, in each ramekin; place 4 cherry halves in each ramekin. Set aside.
    •  Stir together flour, baking soda and salt. In separate bowl, combine remaining 2 tbsp of olive oil with granulated sugar, vanilla and eggs; beat well. Add milk and flour mixture to egg mixture; blend until well combined. Divide batter evenly among the ramekins; place ramekins on baking sheet.
    • Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean; let stand for 5 minutes. Using a knife, loosen edges and invert onto dessert plates. Serve warm.

    Tip: Serve these fruit mini cakes with your favorite ice cream or frozen yogurt.

    Recipe provided by Jim Coleman