Peach Cherry Mini Cakes
Makes 4 Servings

1. Generously coat 4 ramekins (4" - 5" in diameter) using 1 tablespoon of olive oil. Sprinkle light brown sugar evenly in each ramekin. Place 1 peach half, cut side up, in each ramekin. Place 8 cherry halves in each ramekin. Set aside.

2. Stir together flour, baking soda, and salt. In a separate bowl, add the remaining 2 tablespoons of olive oil with the sugar, vanilla, and eggs; beat well. Add milk and the flour mixture to the sugar mixture and blend until well combined. Divide batter evenly among the ramekins. Place ramekins on a cookie sheet.

3. Bake in a preheated oven at 350°F for 25 to 30 minutes or until a toothpick comes out clean. Let rest for 5 minutes. Using a knife, loosen edges and invert onto a dessert plate. Serve cake warm with favorite ice cream or frozen yogurt.

Recipe Provided by Jim Coleman