Almond Peach Cakes with Raspberry-Basil Sauce
I had been working on Almond Peach Cakes for a week. I was sure the recipe was perfect when I mixed up my last batch. I spooned the sweet, peachy batter into a generously-buttered muffin tin. I slid the pan into the oven and closed the door. I was guessing when I set the timer for 30 minutes. It was one of the details I wanted to be absolutely sure of before publishing the recipe.
Are you a newspaper subscriber but you don't have a Digital Access account yet? Activate your account.
You will need your subscription account number and phone number. Not sure if you have an account? Email us or call 320-214-4364 and we can help you.