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!
Video
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