- 1 ¾ cups self-rising flour
- ½ cup oatmeal
- ½ cup unsalted butter
- 1 cup superfine sugar
- 2 eggs, lightly beaten
- 1 cup peach juice
- ½ cup sour cream
- 20 canned peach halves or quarters in juice, drained
- ¼ cup peach or apricot jam
Preheat the oven to 350 F. Line 20 standard muffin cups with paper liners.
Sift the flour into a large mixing bowl, then add the oatmeal and make a well in the center. Melt the butter and sugar in a small saucepan over low heat, stirring until the sugar has dissolved. Remove from the heat.
Wisk the combined egg and peach juice into the sour cream. Add both the butter and the egg mixtures to the well in the dry ingredients and stir with a wooden spoon until combined.
Divide the mixture evenly among the paper liners and place a peach half or quarter, cut side up, on the top of each cake. Bake 18-20 minutes, or until a skewer comes out clean when inserted into the center of a cake.
Transfer onto a wire rack to cool. Heat the jam in a small saucepan until melted. Brush a little jam over each cake.