Peach Mini Bundt Cakes with Strawberry Drizzle

August 24, 2018

These Peach Mini Bundt Cakes with Strawberry Drizzle are incredibly moist, soft, and flavorful. Packed and bursting with peach flavor and fully covered in sweet strawberry sauce, these mini cakes are truly delectable and a crowd pleaser, indeed!

Peach Mini Bundt Cakes with Strawberry Drizzle

Hey, ya’ll. It’s time to kick off the weekend with a great, sweet bang right? It’s been such a busy week for me and I’m so happy that the weekend is finally here!

So, there’s a little disappointment lingering from this week—-my blog didn’t get chosen as a finalist for Saveur Magazine‘s Blog Awards, however, I’m so grateful for everyone who took the time out to nominate us. While it’s a bit of a bummer, I’m still optimistic about the journey that Orchids + Sweet Tea has yet to take.

Peach Mini Bundt Cakes with Strawberry Drizzle

The good thing is that I’ve spent this week doing a TON of recipes! I’m definitely keen on sharpening my skills with baking and cooking and I’m determined to be the best that I can be. With that being said, this nomination and not making it to the Finalist round has shown me that you don’t need to wait around for validation. You have to trust yourself and trust what you have to offer. And that goes for anyone reading this. Never doubt yourself because others aren’t reassuring you that you are good enough. Always know that you are more than good enough.

Peach Mini Bundt Cakes with Strawberry Drizzle

OK, so let’s talk sweets. Have you tried these Delicious Homemade Classic Cinnamon RollsThey are something amazing, ya’ll! Usually, I enjoy creating a nice spin of flavor on most things, but I’ve learned that there are just some things that are best in their most Classic form. These Cinnamon Rolls ARE IT. Yum!

If you’re feeling for something Vegan, we’ve got you covered with these Chewy, Fudge Avocado Walnut Brownieswhich are the perfect sweet treat that is full of chocolatey goodness! You’ll be surprised that it’s made from completely vegan ingredients, little chunks of crunch from the tucked away walnuts, and chewiness/fudge from the creamy avocado. It’s definitely a killer sweet treat to add to your list of must-bakes!

Peach Mini Bundt Cakes with Strawberry Drizzle

I love strawberries. Do you? If so, then you might want to try these Strawberry recipes: Gooey Banana Monkey Bread with Strawberry Sauce, Easy Strawberry Cinnamon Whole Wheat Hand Pies, Maple Whole Wheat Oatmeal Strawberry Shortcake, or perhaps these Strawberry Sweet Rolls with Lemon Cream Cheese Glaze might just do the trick. Whichever you chose, you’ll surely thank me! Haha.

It’s just a real bummer that Strawberry season is coming to an end, but the amazing thing is that we’ll have a load of spices to enjoy! Who’s ready for the Falls season? All the pumpkin, sweet potato, apples, and much more to enjoy. Then there’s Thanksgiving which is the real deal when it comes to food and flavors. Oh boy—I’m sounding like a real foodie, right? Whelp, I’m sure that you’re as much of a foodie as I am—-that’s why you’re here!

Now let’s dig into these mini bundt cakes!

Peach Mini Bundt Cakes with Strawberry Drizzle

Preheat your oven to 350 degrees Fahrenheit and generously grease your mini bundt cake pan with butter to make things easier when removing these little cakes.

In the bowl of an electric stand mixer, beat the sugar and butter (on medium-high speed) until light and fluffy, about 2-3 minutes.

Change speed to low and add the eggs, one at a time. Continue to beat eggs for 1-2 minutes, scraping the sides if needed. Add in peach puree and continue to mix until well incorporated.

Add the baking powder, baking soda, and sea salt. Continue mixing.

Turn the speed to medium and add in half the amount of flour, until well incorporated. Now, add the greek yogurt and vanilla extract and continue mixing until well combined.

Add the other half of flour and continue mixing until well combined again.

Pour the batter into each bundt cake cavity, about 2 Tbsps and using a butter knife, spread around evenly.

Bake for 15-20 minutes, just until the center of each cake is cooked through. **NOTE: You can use a toothpick or baking skewer to test this out; either should come out clean once inserted and removed.**

Remove from the oven and let cool for about 15 minutes before removing them from cake pan to continue to cool.

Once fully cooled, drizzle with strawberry sauce and enjoy!

Bon Appetite!

Peach Mini Bundt Cakes with Strawberry Drizzle

Peach Mini Bundt Cakes with Strawberry Drizzle

Peach Mini Bundt Cakes with Strawberry Drizzle

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
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Ingredients

Peach Bundt Cakes:

  • 1 cup Peach puree (See Notes for Recipe)
  • 2 cups organic all-purpose baking flour (I used Bob's Red Mill)
  • 6 Tbsps unsalted butter, softened + for greasing
  • 1 cup organic brown sugar
  • 1/2 cup pure cane sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp sea salt
  • 2 tsps vanilla extract
  • 1 cup plain greek yogurt
  • 2 large eggs, room temp.
  • Strawberry sauce** (See Notes for Recipe)

Instructions

  • Preheat your oven to 350 degrees Fahrenheit and generously grease your mini bundt cake pan with butter to make things easier when removing these little cakes.
  • In the bowl of an electric stand mixer, beat the sugar and butter (on medium-high speed) until light and fluffy, about 2-3 minutes.
  • Change speed to low and add the eggs, one at a time. Continue to beat eggs for 1-2 minutes, scraping the sides if needed. Add in peach puree and continue to mix until well incorporated.
  • Add the baking powder, baking soda, and sea salt. Continue mixing.
  • Turn the speed to medium and add in half the amount of flour, until well incorporated. Now, add the greek yogurt and vanilla extract and continue mixing until well combined.
  • Add the other half of flour and continue mixing until well combined again.
  • Pour the batter into each bundt cake cavity, about 2 Tbsps and using a butter knife, spread around evenly.
  • Bake for 15-20 minutes, just until the center of each cake is cooked through. **NOTE: You can use a toothpick or baking skewer to test this out; either should come out clean once inserted and removed.**
  • Remove from the oven and let cool for about 15 minutes before removing them from cake pan to continue to cool.
  • Once fully cooled, drizzle with strawberry sauce and enjoy!
  • Bon Appetite!

Tips & Tricks

To Make Strawberry Sauce: Combine 3 cups diced strawberries, 1 cup pure cane sugar, 2 Tbsps lemon juice, 1/4 cup water, and 1/4 tsp vanilla extract in a medium saucepan and bring to a boil. Lower heat to simmer until the strawberries are soft. Now mix 1 Tbsp corn starch in a small bowl with 2 Tbsps warm water until well combined and lump-free. Add mixture to saucepan with strawberries and stir until syrup thickens and reduced slightly, approximately 8-10 minutes, Continue to stir occasionally. Remove from heat and let cool.
Peach Puree: Add 2 Tbsps of coconut oil (it should be already melted since it's warm from the summer weather; otherwise, melt first!) to a medium saucepan on medium-high heat. Add 2 diced peaches and sprinkle brown sugar atop. Cook, stirring frequently with a rubber spatula, until peaches soften and mixture becomes bubbly and slightly thick. Place the peach mixture carefully in a blender along with additional coconut oil and blend on low speed until it becomes a smooth puree, about 2-3 minutes.

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Peach Mini Bundt Cakes with Strawberry Drizzle.

ORCHIDS + SWEET TEA

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