Sweetwater Cabin
1937 Rednersville Road, County Road 3 K0K 1L0 Belleville, ON, Canada

Is everyone enjoying the Ontario growing season like we are? Peaches, nectarines are always our favourite. Here is our favourite recipe for peach upside down mini cakes......with MAPLE SUGAR of course.......enjoy, and remember Sweetwater Cabin can supply your maple needs any time. Peach Upside Down Mini Cakes These super moist and tender peach upside down mini cakes are bursting with peaches in every bite. Adding the maple sugar, get ready.. you're going to be popular. Easy ...to make, this recipe is a keeper for that indulgent peach season! 12 MINI CAKES Prep:15 minutes INGREDIENTS 1/3 cup plus 1 tablespoon unsalted butter, softened 6 teaspoons stirred maple sugar 3 peaches 1 cups all-purpose flour 1 teaspoon baking powder teaspoon baking soda teaspoon salt 2/3 cup stirred maple sugar 1 large egg 1 teaspoon pure vanilla extract cup buttermilk INSTRUCTIONS Preheat the oven to 350F (177 C). Spray muffin pan with non-stick cooking spray. Divide 1 tablespoon of butter equally into 12 muffin cups. Sprinkle teaspoon of maple sugar into each muffin cup. Slice 1-2 peaches into thin slices. Put about 3 slices into the bottom of each muffin pan. Cut the remaining peaches into small cubes. You should get about 1 cup of cubed peaches. Set aside. To make the batter, in a small bowl, whisk together flour, baking powder, baking soda and salt. In a mixing bowl with paddle attachment, beat the remaining 1/3 cup of butter and stirred maple sugar together until creamy. Add egg and vanilla extract and beat for another 2-3 minutes, or until well combined. The mixture should be fluffy and white. Add half of the flour mixture into the batter, beat for 1 minute. Stir in the buttermilk and beat for another minute. Add the remaining flour mixture and beat just until combined. Fold in the cubed peaches. Divide the batter into 12 muffin pan cups. Bake for 25-30 minutes, or until inserted toothpick comes out clean. Cool the cakes in the pan for 5 minutes. Place the wire rack over the muffin pan and carefully turn the pan upside down to remove the cakes. Cool completely before serving. Recipe is compliments of SWEETWATER CABIN!!

Here you go......oh so good!! You're welcome!! Enjoy!!

It's strawberry season here at Sweetwater Cabin. That also means you need shortcakes!! And a maple caramel sauce....... We will start with shortcake pictures to make you drool.........yes!! These have maple sugar in & on them......have a sweet day!

Strawberry Season is just around the corner. ARE YOU READY? If it gets too hot, like it was in recent days and you do not want to heat up the house baking; here is an easy solution....with MAPLE of course.....enjoy!! Chocolate Mug Cake from Sweetwater Cabin...Continue reading

Hello everyone.....YES, it has been awhile. Rhubarb season is upon us. Here is a baked sticky rhubarb pudding recipe of mine....tons of requests for it. ENJOY!! Baked Sticky Rhubarb Pudding Recipe... Ingredients: 3 cups rhubarb, diced 1 cup all purpose flour 2/3 cup granulated or STIRRED MAPLE sugar 1/3 cup milk 2/3 cup butter, melted and slightly cooled 1 teaspoon baking powder 1/4 teaspoon salt 1/2 teaspoon vanilla extract 1 cup powdered sugar (I use more STIRRED MAPLE SUGAR) 1 tablespoon cornstarch 1 cup water Instructions: Preheat oven to 350 degrees. Grease a 9- inch square pan. Pour chopped rhubarb in the bottom. In a bowl combine flour, granulated sugar (or Maple sugar), milk, melted butter, baking powder, salt and vanilla extract. Stir until smooth. Pour over rhubarb and spread evenly. In another bowl, combine powdered sugar (or Maple sugar) and cornstarch. Scoop mixture evenly over top of rhubarb and batter mixture. Pour water over top. Bake for 1 hour. Remove from oven, cool and serve. Top with whipped cream or ice cream. Refrigerate leftovers (yah, like you'll have left overs!! NOT). I've had a ton of requests for this! Compliments of Sweetwater Cabin