Go Back
–+ servings
Peaches and Cream Mini Cakes

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.

Rate this Recipe

Be the first to rate this recipe!
Print Pin Rate this Recipe
Prep: 45 minutes
Cook: 15 minutes
Total: 1 hour
Servings: 12

Equipment

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
Metric - US Customary

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!

Video