This is a great cake to make when you're in a hurry and need a good, non-fussy dessert. You actually only need half the cake mix, but you can save the remaining cake mix for another cake or use it to make cookies (see the site for air fryer cookies made with a cake mix). The peaches bake on the bottom of a small ring/bundt pan, and the cake is basically an upside down peach cake. Yes, you can use another type of cake pan, but you probably will have to add a bit of time onto the listed cooking time--just test the cake as indicated to ensure it's done. The texture of the cake is nice and soft, and the peach topping (the upside down part) provides old-fashioned goodness. The cake is great served warm with ice cream or whipped cream, and it's also good the following day at room temperature. Enjoy!
Air Fryer Peach Cake -- Makes a Small, 7-inch Ring/Bundt Cake
2 tablespoons of melted butter
2 tablespoons of brown sugar (I use dark brown)
1/4 teaspoon of cinnamon
1/4 teaspoon of ground cloves
1/2 a 14-16-ounce can of peach slices, drained (you can use some of the peach juice in
lieu of the water in the recipe if you'd like)
1 large egg
1/3 cup of water
1/4 cup of canola oil
1/3 cup of milk
1 1/3 cups of yellow cake mix (like Betty Crocker, Duncan Hines, etc.)
Spritz a 7-inch ring or bundt cake mold with non-stick baker's spray or use cooking spray and dust the sprayed pan with a couple of teaspoons of flour. Drizzle the butter into the bottom of the pan, then sprinkle on the brown sugar. Place the peach slices around the bottom of the pan, on top of the butter/sugar. In a medium bowl whisk together well the egg, water, oil, and milk. Whisk in the cake mix for two or three minutes until mostly smooth. Pour the batter evenly on top of the peaches. Put the filled cake pan in your air fryer basket (tip: if your air fryer basket tilts forward in your air fryer, roll up a small piece of aluminum foil and place it under the forward edge of your cake pan to keep the cake level), put the basket in the air fryer, and air fry the cake at 320 degrees for 20-25 minutes or until a pick inserted in the center of the cake (not the topping, which will be on the bottom) comes out with no wet batter attached. Remove the cake from the air fryer and let it cool for about five minutes. Loosen the edges and flip the cake onto a plate. Let the cake cool for 10-15 minutes before serving it warm.
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