Mini Olive Oil Cakes with Peaches and Cream

Created for the Yorkshire pudding pan
Recipe provided by My Name is Yeh

• 1/2 cup all-purpose flour
• 6 tablespoons brown sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup olive oil
• 1/4 teaspoon almond extract
• 1/2 teaspoon lemon juice
• 1/4 cup heavy cream, beaten to stiff peaks
• 1 large peach, sliced

Preheat oven to 350 F. Butter the Yorkshire pudding pan and set it aside.

In a medium bowl, whisk together all dry ingredients. In a separate small bowl, whisk together all wet ingredients. Add the wet ingredients to the dry, and stir to combine.

Divide batter into the four sections of the pan. Begin checking for doneness at 10 minutes. Bake until golden brown, and a toothpick inserted into the center comes out clean.

Let cool, and top with whipped cream and sliced peaches.