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Mini Peaches and Cream Bundt Cakes

Mini Peaches and Cream Bundt Cakes

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  • Author: Maria
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 42 minutes
  • Yield: 6 mini bundt cakes 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Description

Mini Peaches and Cream Bundt Cakes are tender, fluffy cakes filled with a luscious vanilla cream and topped with sweet, juicy peaches drizzled with honey. Perfect for a delightful dessert or afternoon treat.

Ingredients

Units Scale

To Prepare the Bundt Tin

  • 1 teaspoon unsalted butter, melted
  • 1 tablespoon plain flour

Mini Bundt Cakes

  • 160 grams unsalted butter or baking spread, room temperature
  • 160 grams caster sugar
  • 2 medium eggs, room temperature
  • 160 grams self-raising flour
  • 1 tablespoon milk, whole or semi-skimmed
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Vanilla Cream Filling

  • 150 millilitres double cream, cold from fridge
  • 1 teaspoon vanilla extract

Peach and Honey Topping

  • 1 peach or nectarine, ripe
  • 2 teaspoons honey

Instructions

  1. Preheat oven to 180°C (350°F). Grease mini bundt cake tins with melted butter and dust with plain flour.
  2. In a large bowl, cream together butter and caster sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. Sift in self-raising flour and gently fold into the mixture.
  5. Add milk, vanilla extract, and ground cinnamon. Mix until smooth and combined.
  6. Divide batter evenly among the prepared mini bundt tins.
  7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before removing from tins.
  8. Whip cold double cream with vanilla extract until soft peaks form. Fill each cooled mini bundt cake with vanilla cream.
  9. Slice the peach or nectarine and arrange on top of each cake. Drizzle with honey before serving.

Notes

  • Ensure butter and eggs are at room temperature for a smoother batter.
  • Use ripe peaches or nectarines for the best flavor and sweetness.
  • The cakes can be made a day ahead and stored in the fridge, topped with peaches and honey just before serving.
  • Optional: dust with powdered sugar for extra presentation appeal.

Nutrition

  • Serving Size: 1 mini bundt cake
  • Calories: 280
  • Sugar: 18g
  • Sodium: 85mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 70mg

Find it online: https://cooktune.com/mini-peaches-and-cream-bundt-cakes/