These beautiful Mini Peaches and Cream Bundt Cakes feature a soft cinnamon sponge filled with fragrant vanilla cream. They’re topped with honey-soaked fresh peaches, adding a burst of fruity flavour and summer sweetness.
This recipe is part of my Mini Cake Recipe Series, which includes these delicious Mini Cherry Bakewell Cakes. More recipes coming soon!
Recipe Overview
- FLAVOUR: Enjoy a blend of naturally sweet juicy peaches, fragrant vanilla cream, floral honey, a hint of cinnamon spice. Delicate flavours, beautifully balanced!
- TEXTURE: The mini cakes have a soft, moist sponge with a light, tender crumb. The cream filling is fluffy and velvety, while the chopped peaches are fresh and juicy.
- SERVES: This recipe makes 12 mini cakes. The peaches and cream flavour make them ideal for summer parties, BBQs, picnics or afternoon tea.
Ingredients To Make Mini Peaches and Cream Cakes
- Butter or baking spread: Gives the sponge a rich flavour and soft texture. I prefer to use Stork baking spread for an extra fluffy texture.
- Caster sugar: Sweetens the sponge and adds moisture. You can use either white or golden caster sugar for this recipe.
- Eggs: For this recipe, use two medium eggs and make sure they are at room temperature.
- Self-raising flour: Binds the mixture together and helps the cakes rise. If using plain all-purpose flour, add 1 teaspoon of baking powder.
- Vanilla extract: Gives the sponge and cream filling a delicate, fragrant flavour.
- Ground cinnamon: Adds warmth, depth and a subtle spiciness to the sponge. Cinnamon also complements the natural sweetness of peaches.
- Milk: Adds richness and softness to the sponge. You can use whole or semi-skimmed milk.
- Double cream: Whip the cream to soft, fluffy peaks before piping it into the centre of the bundt cakes. Double cream is also known as heavy cream or whipping cream.
- Peaches: Choose ripe and ready peaches (or nectarines) that feel soft but not mushy.
- Honey: Used to soak the chopped peaches to draw out some of the juice and create a syrupy consistency.
Which Mini Bundt Baking Tin To Use
For these peaches and cream cakes, I recommend using this Mini Decorative Bundt Tin. It’s ideal for creating perfectly uniform mini bundt cakes with an intricate and decorative finish. Although it has a non-stick coating, I always grease and flour the tin beforehand to ensure the cakes release effortlessly.
The best way to do this is to first brush the inside of each hole with melted butter, ensuring the butter fully coats all of the grooves and edges. Then sprinkle flour into each hole, and turn and tilt the tin until the surface have a light, even coating of flour. Lastly, turn the tin upside down to tap out any excess flour.
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Recipe Success Tips
- Grease and flour the bundt tin: To easily release the mini cakes after baking, brush each hole of the bundt tin with melted butter and then coat it with flour. This acts as an extra non-stick barrier between the cake mixture and the baking tin.
- Pipe the cake mixture into the baking tin: This is a mess-free and easy way to fill the mini bundt tin, and it helps to divide the mixture evenly. Spoon the cake mixture into a large piping bag and snip off the end. Pipe the mixture in a circular motion, filling each hole just over halfway.
- Be careful not to over-whisk the cream: Whisk the cream on medium-high speed until it becomes soft, pillowy, and cloud-like. It will thicken further as you spoon or pipe it onto the cakes. If the cream turns grainy or splits, simply stir in 1-2 tablespoons of double cream to restore its smooth consistency.
- Store in the fridge: Store these mini cakes in a sealed container in the fridge, and enjoy within 1-2 days
Mini Peaches and Cream Bundt Cakes
These beautiful Mini Peaches and Cream Bundt Cakes feature a soft cinnamon sponge filled with fragrant vanilla cream. They’re topped with honey-soaked fresh peaches, adding a burst of fruity flavour and summer sweetness. Perfect for afternoon tea or a special occasion, this easy recipe uses a mini bundt tin to create elegant, decorative cakes that are sure to impress.
Ingredients
To prepare the bundt tin:
- 1 teaspoon Unsalted butter melted
- 1 tablesoon Plain flour
For the mini bundt cakes:
- 160 grams Unsalted butter or baking spread if using butter make sure it's 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
For the vanilla cream filling:
- 150 millilitre Double cream use cold from the fridge
- 1 teaspoon Vanilla extract
For the peach and honey topping:
- 1 Peach or nectarine ripe and ready to eat
- 2 teaspoons Honey
Instructions
Start by making the mini bundt cakes:
- Preheat oven to 160°C fan / 180°C conventional. Brush the melted butter into the holes of the mini bundt tin, ensuring all the grooves and edges are fully coated. Then coat with flour and tap out the excess.1 teaspoon Unsalted butter, 1 tablesoon Plain flour
- In a large mixing bowl, cream the butter and caster sugar until light and fluffy.160 grams Unsalted butter or baking spread, 160 grams Caster sugar
- Mix in the eggs one at a time until combined.2 medium Eggs
- Fold in the flour and milk to make a smooth cake mixture.160 grams Self-raising flour, 1 tablespoon Milk
- Fold in the vanilla extract and ground cinnamon until combined.1 teaspoon Vanilla extract, 1 teaspoon Ground cinnamon
- Spoon the mixture into a large piping bag and snip off the end. Pipe the mixture into each hole of the bundt tin, filling them just over halfway.
- Bake for 15-18 minutes until risen and golden. Leave to cool in the tin for 20 minutes, then carefully remove from the tin and leave to cool on a wire rack.
Make the vanilla cream filling:
- Pour the cream and vanilla extract into a mixing bowl. Use an electric mixer on medium-high speed, to whip the cream until it reaches a soft, pillowy, cloud-like consistency.150 millilitre Double cream, 1 teaspoon Vanilla extract
- Either spoon or pipe the cream into the middle of each mini bundt cake.
For the peach and honey topping:
- Finely chop the peach into very small chunks and place in a bowl. Drizzle the honey on top and stir to combine. Allow to sit for 5-10 minutes.1 Peach or nectarine, 2 teaspoons Honey
- Top each mini cake with a teaspoon of the chopped peaches, and spoon the leftover syrup on top of the cakes. Serve and enjoy!
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