Mini Peach Bundt Cakes

These mini bundt upside-down cakes are made with oats and yogurt and peach brown sugar topping.

The perfect summer dessert!

How to make mini peach bundt cakes

Featured Ingredients

Bundt Cakes:

• Butter and oil: I like to do a mix of melted butter and oil for optimal moisture and flavor.
• Brown sugar: I use dark brown sugar for ultimate rich molasses flavor.
• Eggs: To hold everything together.
• Vanilla: For the best batter flavor, use pure vanilla extract.
• Oats: I use oats for part of the batter (along with flour) for a hearty, wholesome texture and lots of nutrition.
• Flour: My favorite for baking is whole wheat pastry flour, but any all-purpose type flour will work.
• Flax: For a boost of nutrition and nutty flavor.
• Yogurt and milk: To use as the liquid to bring the batter together. I like to use yogurt and milk because yogurt adds a ton of moisture.

Peaches:

• Butter: Melted butter will be mixed with peaches and brown sugar to make the "topping" for the bundt cakes.
• Brown sugar: For a bit of sweetness.
• Peaches: Thiny sliced, with the skins on!

Step-by-Step Instructions

1. Preheat oven to 350 degrees.
2. In the bowl of a stand mixer, whisk together melted butter, oil and brown sugar until fluffy.
3. Add eggs, one at a time, then vanilla extract and mix until incorporated.
4. In a separate mixing bowl, whisk together oats, flour, flax seed, baking soda and salt.
5. In a measuring cup, whisk together yogurt and milk.
6. Turn the stand mixer on low and add a third of the dry mixture, then half of the yogurt/milk, then repeat, finishing with the dry mixture, just until incorporated.
7. Coat a 12-cup mini bundt pan with cooking spray.
8. In a bowl, stir together melted butter, brown sugar and peach slices.
9. Layer 3 peach slices in the bottom of each well, then fill ¾ of the way full with cake batter.
10. Set aside remaining butter/brown sugar mixture.
11. Bake mini cakes for 15 minutes, or until a toothpick inserted into the center comes out clean.
12. Allow to cool, then remove cakes from the pan.
13. Microwave butter/brown sugar mixture for 30 seconds, or until melted.
14. Pour over each mini bundt cake and top with chopped walnuts (if desired).

Recipe Substitutions

• For the butter and oil: You can use one or the other, just follow the total amount listed in the recipe.
  • I like using avocado oil for baking because it's neutral flavored and heart healthy.
• For the oats: Use old-fashioned rolled or quick oats.
• For the flour: Use any all-purpose flour, such as regular all-purpose, whole wheat, whole wheat pastry, whole wheat white, oat or gluten free all-purpose flour.
• For the yogurt and milk: You can use all of one or the other, or a mix as suggested in the recipe.
• For the brown sugar: You can use any type of sugar, such as dark or light brown, granulated or a sugar substitute like Swerve or stevia.
• For the peaches: Use any type of fruit.

Nutrition Considerations

• To make it gluten free: Use gluten free all-purpose flour and gluten free oats.
  • Be sure all ingredients you choose are gluten free.
• To make it dairy free: Use dairy free yogurt and milk, such as soy, coconut or almond.
• To make it vegan: Use plant-based yogurt and milk, such as soy, coconut or almond.
  • Use all oil instead of butter.
  • Try an egg replacer or flax 'egg' (although I haven't tested this).
• To make it egg free: Try an egg replacer or flax 'egg' (although I haven't tested this).
• To make it nut free: Do not use nuts or any nut products.

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• Blackberry Pear Cobbler
• Country Apple Fritter Bread
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