Peach Mini Bundt Cakes with Strawberry Drizzle
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!
Servings: 12 Mini Bundt Cakes
Calories: 331kcal
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
- ½ cup pure cane sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon 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!
Notes
To Make Strawberry Sauce: Combine 3 cups diced strawberries, 1 cup pure cane sugar, 2 Tbsps lemon juice, ¼ cup water, and ¼ teaspoon 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.
Nutrition
Calories: 331kcal | Carbohydrates: 63g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 285mg | Potassium: 106mg | Fiber: 1g | Sugar: 41g | Vitamin A: 221IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg