Mini Peaches and Cream Bundt Cakes

These Mini Peaches and Cream Bundt Cakes are little bites of pure joy. Imagine soft, buttery cake with a subtle hint of cinnamon, filled with luscious vanilla cream, and topped with sweet, juicy peaches drizzled with golden honey. They are elegant enough for a tea party or brunch but also comforting enough to enjoy with a cup of coffee at home. Each bite is a delicate balance of sweet, creamy, and fruity flavors, making it one of those recipes you’ll want to bake again and again.

The charm of these mini bundt cakes is in their presentation. Each little cake looks fancy but is surprisingly easy to make. The creamy center and the warm peach topping make every bite feel indulgent yet light, perfect for spring or summer gatherings. Trust me, the combination of buttery cake, fluffy cream, and peachy sweetness is irresistible.

Recipe Origin

These cakes are inspired by classic British teatime treats, elevated with fresh fruit and a creamy filling. The idea came from wanting to create a dessert that’s elegant, seasonal, and a little playful. By making mini bundts, you get the wow factor without the stress of cutting slices from a large cake. Each cake is perfectly portioned, cute, and ready to enjoy.

Kitchen Tools You’ll Need

• Mini bundt tin or silicone molds
• Electric mixer or hand whisk
• Mixing bowls
• Wooden spoon or spatula
• Knife and cutting board
• Small saucepan or microwave-safe bowl for melting butter
• Piping bag or spoon for cream filling

Why You’ll Love Mini Peaches and Cream Bundt Cakes

This recipe isn’t just about cake. It’s about creating a dessert that looks beautiful, tastes decadent, and is fun to make. Here’s why you’ll fall in love with these mini cakes:

Elegant and Fun: Perfect for parties, brunch, or a fancy dessert at home. Their mini size makes them adorable, and the bundt shape adds a professional touch.

Seasonal and Fresh: Fresh peaches add natural sweetness and a vibrant pop of color that pairs perfectly with the buttery cake and creamy filling.

Easy to Make: The steps are simple, and the ingredients are everyday staples. You don’t need fancy equipment or complex techniques.

Customizable: Swap peaches for nectarines, berries, or even apples depending on the season. You can also flavor the cream filling with almond extract or lemon zest for a twist.

Crowd-Pleasing: These cakes impress everyone. The combination of soft cake, fluffy cream, and juicy fruit is universally loved and always a hit at gatherings.

Chef’s Pro Tips for Perfect Results

• Make sure the butter and eggs are at room temperature for a smooth batter.
• Don’t overmix the cake batter; gently fold the flour to keep the cake light and fluffy.
• Chill the cream before whipping so it holds its shape perfectly.
• If using a metal mini bundt tin, grease and flour thoroughly to prevent sticking. Silicone molds work great too.
• Serve shortly after assembling the cream and peach topping to keep the peaches fresh and the cream light.

Ingredients in Mini Peaches and Cream Bundt Cakes

Here’s what makes these mini bundts so delicious and irresistible:

Butter: Softened butter creates a tender, rich base for the cake. You can also use baking spread if preferred.

Caster Sugar: Sweetens the cake and helps create a light, fluffy texture.

Eggs: Room temperature eggs help bind the batter and provide structure.

Self-Raising Flour: Makes the cake rise beautifully and stay light.

Milk: Adds a touch of moisture to the batter for a soft crumb.

Vanilla Extract: Gives warmth and depth of flavor to the cake and cream.

Ground Cinnamon: Adds a subtle spice that pairs wonderfully with peaches.

Double Cream: Whipped to create a rich, airy filling that complements the cake’s texture.

Peach or Nectarine: Fresh, ripe fruit brings sweetness, juiciness, and a vibrant color to the topping.

Honey: Drizzled over the peaches for natural sweetness and a glossy finish.

Butter and Flour for the Tin: Ensure your mini bundts come out clean and retain their shape.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s walk through creating these stunning mini cakes:

Prepare the Bundt Tin: Brush the tin with melted butter and lightly dust with plain flour to prevent sticking.

Make the Cake Batter: In a bowl, cream together softened butter and caster sugar until pale and fluffy. Beat in eggs one at a time, adding a little flour if the mixture starts to curdle. Fold in self-raising flour, milk, vanilla extract, and ground cinnamon until fully combined.

Fill the Tin: Spoon the batter into the prepared mini bundt molds, filling each about three-quarters full. Smooth the tops with a spatula.

Bake: Bake at 180°C (350°F) for about 20-25 minutes or until a skewer inserted into the center comes out clean. Remove from oven and allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Prepare the Vanilla Cream Filling: Whip cold double cream with vanilla extract until soft peaks form.

Assemble the Cakes: Using a piping bag or spoon, fill the center of each cooled mini bundt with the whipped vanilla cream.

Prepare the Peach Topping: Slice the peach or nectarine and arrange on top of the cream. Drizzle lightly with honey for added sweetness and shine.

Serve and Enjoy: Present the cakes on a platter for a stunning display. Each bite offers a combination of soft cake, fluffy cream, and sweet, juicy fruit.

Nutrition Facts

Servings: 6
Calories per serving: Approximately 280
Preparation Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

How to Serve Mini Peaches and Cream Bundt Cakes

These mini cakes are delightful on their own but can be paired with a few accompaniments:

Fresh Berries: Add a handful of blueberries or raspberries for extra color and flavor.
Coffee or Tea: Perfect with a hot beverage for a cozy afternoon treat.
Extra Cream: Serve with a dollop of whipped cream on the side for those who want more indulgence.
Mint Leaves: Garnish with fresh mint for a bright, refreshing touch.
As a Standalone Dessert: They’re elegant and satisfying enough to serve without sides, making them perfect for dessert tables.

Make-Ahead and Storage Tips

Prepare the cakes and store them in an airtight container in the fridge for up to 24 hours. Whip the cream fresh just before serving to ensure it remains light and fluffy. Slice and serve peaches just before plating to maintain freshness. These mini cakes do not freeze well once assembled with cream, so it’s best to enjoy them fresh.

Variations to Try

• Berry Version: Replace peaches with raspberries, strawberries, or blueberries.
• Chocolate Twist: Add cocoa powder to the cake batter and a drizzle of chocolate over the peaches.
• Lemon Cream: Add lemon zest to the whipped cream for a bright citrus flavor.
• Caramel Drizzle: Use caramel sauce instead of honey for a richer topping.
• Nutty Version: Sprinkle toasted almonds or pistachios on top for extra crunch.

Additional Tips

Room Temperature Ingredients: Ensure butter and eggs are at room temperature for smooth mixing.
Whipping Cream: Keep the cream cold for the best results and stable peaks.
Peach Selection: Choose ripe but firm peaches to maintain their shape and texture.
Mini Bundt Tin: Silicone molds are easier for removal, but well-greased metal tins also work perfectly.
Presentation: Dust with a little icing sugar for a professional, finished look.

FAQ Section

Q1: Can I make these cakes ahead of time?
A1: Yes, bake and store the cakes without cream and peach topping in an airtight container for up to 24 hours. Assemble just before serving.

Q2: Can I use frozen peaches?
A2: Fresh is best, but thawed and drained frozen peaches can work in a pinch.

Q3: Can I make a larger bundt cake instead of mini ones?
A3: Absolutely, adjust the baking time to around 35-40 minutes for a full-sized cake.

Q4: Can I use low-fat cream?
A4: Heavy cream is recommended for stability and richness, but lighter cream can be used though it may be less firm.

Q5: Can I add other spices to the cake?
A5: Yes, nutmeg or cardamom work beautifully with the cinnamon.

Q6: How do I prevent sticking in the bundt tin?
A6: Use melted butter and flour or a non-stick spray designed for baking.

Q7: Can I make these gluten-free?
A7: Yes, substitute self-raising flour with a gluten-free blend suitable for cakes.

Q8: How long does the cream filling last?
A8: Once whipped, it’s best used immediately but can be stored in the fridge for a few hours.

Q9: Can I add a glaze?
A9: Yes, a light honey glaze or powdered sugar drizzle complements the peaches nicely.

Q10: Can I double the recipe?
A10: Yes, just double the ingredients and bake in batches if your molds are limited.

Conclusion

These Mini Peaches and Cream Bundt Cakes are a delightful blend of buttery cake, creamy vanilla filling, and juicy, honey-drizzled peaches. They are visually stunning, flavorful, and fun to make. Perfect for entertaining or indulging yourself, these mini bundts offer a touch of elegance with minimal effort. The combination of soft cake, whipped cream, and fresh fruit creates a dessert that feels luxurious but is approachable and easy to enjoy.

Print