Mini Peach Pie Cake
Mini Peach Pie Cake is a delightful summer dessert that combines the moistness of buttermilk cake with the sweetness of fresh peaches and peach jam. Topped with a light brown sugar cinnamon buttercream, these charming mini cakes are perfect for any occasion, from afternoon tea to summer picnics. Their appealing presentation and burst of fruity flavor make them an irresistible treat that will impress your guests or satisfy your sweet tooth. With simple ingredients and easy preparation steps, you can enjoy this homemade delight in no time.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 5–6 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 165 g plain flour
- 175 g golden caster sugar
- 1 tsp baking powder
- 1/8 tsp bicarbonate of soda
- 1/4 tsp sea salt
- 65 g unsalted butter, very soft
- 2 large eggs
- 75 ml buttermilk
- 20 ml neutral oil
- 1/2 tsp vanilla extract
- 50 g peach jam
- 50 g diced fresh peach
- 60 g egg whites (about 2)
- 120 g light brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- 180 g unsalted butter, at room temperature
- Extra peach jam
- Fresh peach pieces
Instructions
- Preheat oven to 175°C (350°F).
- In a mixing bowl, combine flour, baking powder, bicarbonate of soda, and sea salt.
- Cream butter and sugar until fluffy; add eggs one at a time, mixing well.
- Mix in buttermilk, neutral oil, and vanilla extract.
- Fold in dry ingredients until no flour streaks remain.
- Gently mix in the peach jam and diced fresh peach.
- Divide batter among mini cake pans and bake for about 25 minutes.
- Cool cakes completely before frosting with brown sugar cinnamon buttercream.
Nutrition
- Serving Size: 1 mini cake (100g)
- Calories: 375
- Sugar: 32g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 95mg
Find it online: https://allcrockpots.com/mini-peach-pie-cake/