Peaches and Cream Madeleines from Madeleines: Elegant French Tea Cakes to Bake & Share by Barbara Feldman Morse

Name: Peaches and Cream Madeleines from Madeleines: Elegant French Tea Cakes to Bake & Share by Barbara Feldman Morse
Ingredients: ¼ tsp baking powder; ⅛ tsp salt; 1 tsp ground cinnamon, divided; 6 tbsp (¾ stick) unsalted butter, plus 2 tbsp for pan (optional); ½ cup all-purpose flour; ⅓ cup drained and chopped canned peaches (look for ones packed “in their own juice,” not sweetened liquid), or ⅓ cup chopped fresh peaches; 1 large egg, room temperature; 3 oz cream cheese, room temperature, cut into small pieces; ¾ cup granulated sugar, divided

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Nothing says summer like a big juicy peach—and these madeleines are every bit as moist, tender, fragrant, and delicious as what Mother Nature makes herself.

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Cooking tools:

Madeleine pan
Oven
Pastry brush
Saucepan

Ingredients

¼ tsp baking powder
⅛ tsp salt
1 tsp ground cinnamon, divided
6 tbsp (¾ stick) unsalted butter, plus 2 tbsp for pan (optional)
½ cup all-purpose flour
⅓ cup drained and chopped canned peaches (look for ones packed “in their own juice,” not sweetened liquid), or ⅓ cup chopped fresh peaches
1 large egg, room temperature
3 oz cream cheese, room temperature, cut into small pieces
¾ cup granulated sugar, divided