Peach Linda Tea Cakes

19 Aug

Peach Linda Tea Cakes

Some girls have a thing for designer bags, for others its shoes. My addiction is to produce, particularly the farmers market kind or even more inviting is the “U-pick” kind, which I must admit is an ingenious marketing scheme. Produce doesn’t seem like a bad vice to have right? Well, when you come home with 13 pounds of peaches only to return restlessly the next day to the orchard which is 2 hours away to pick another 21 pounds then yes, you have a problem.  The next several posts will be about peaches and all the things I am going to try to do with them because I am a binge “U-picker”. These cakes are partly to blame. I remember having a dessert like this about 15 years ago at my Aunt Linda’s house, who shares my obsession for peaches, and have been craving it ever since. This new recipe comes very close to the way I remember the original recipe made by Linda and therefore is named after her. Why not? Escoffier named Peach Melba after Australian opera star Dame Nellie Melba, anyway – Linda means pretty and that’s just what these are.


Peach Linda Tea Cakes original recipe

Cake Batter

  • 1/2 cup earth balance butter spread ( for lactose intolerant or high cholesterol people)  
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 eggs
  • 1 cup fresh peach puree ( from 3 peeled ripe peaches )
  • 1 1/2 cups flour
  • 1/2 cup whole wheat pastry flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 ts salt

Caramel Glaze with Peaches:

  • 3 TBL earth balance butter spread
  • 3 TBL brown sugar
  • 3 ripe peaches – sliced thinly

Heat brown sugar and butter for the caramel glaze on high for 1 minute in the microwave. 

Pour into the bottom of 18 cupcake molds.

Pre-heat the oven to 350 degrees.

Prepare sliced peaches and place 2 peach slices on top of the glaze in each of the cupcake molds.

Peel 3 peaches, dice them and puree them in a food processor. You should have 1 cup of puree, if you don’t have enough, add water to make 1 cup.

Cream the butter, sugar and brown sugar together. Add in vanilla and almond extracts. Beat in 1 egg at a time. Beat in peach puree.


Combine all dry ingredients together in a bowl. Slowly mix dry ingredients in until thoroughly combined.


Pour batter over glaze and peaches and bake about 15-20 minutes until a toothpick inserted in the center comes out clean.

Let cool completely and invert onto a cutting board so peaches are on top. Sprinkle with powdered sugar and cinnamon. Top with whipped topping or cream or even better – vanilla ice cream!


6 Responses to “Peach Linda Tea Cakes”

  1. Loretta August 19, 2010 at 4:35 am #

    Words can not describe, I would take these on the Island with me if I had only one thing to choose.

    • lemreg August 20, 2010 at 9:35 pm #

      This has to be my favorite recipe – possibly of all time, at least with desserts…

  2. Christina August 24, 2010 at 2:49 pm #

    Yum. Literally. Very tasty! Thanks for the recipe!


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