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
- Preheat oven to 350 degrees.
- In the bowl of a stand mixer, whisk together melted butter, oil and brown sugar until fluffy.
- Add eggs, one at a time, then vanilla extract and mix until incorporated.
- In a separate mixing bowl, whisk together oats, flour, flax seed, baking soda and salt.
- In a measuring cup, whisk together yogurt and milk.
- 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.
- Coat a 12-cup mini bundt pan with cooking spray.
- In a bowl, stir together melted butter, brown sugar and peach slices.
- Layer 3 peach slices in the bottom of each well, then fill ¾ of the way full with cake batter.
- Set aside remaining butter/brown sugar mixture.
- Bake mini cakes for 15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool, then remove cakes from the pan.
- Microwave butter/brown sugar mixture for 30 seconds, or until melted.
- 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.
Desserts you'll need to make:
- Mixed Berry Bread Pudding
- Ginger Pear Coffee Cake
- Blackberry Pear Cobbler
- Country Apple Fritter Bread
- Pumpkin Oatmeal Cookies with Raisins
- Healthy Monster Cookies
Mini Peach Bundt Cakes
Mini bundt upside-down cakes made with oats and yogurt and peach brown sugar topping.
- Prep Time: 15-20 mins
- Cook Time: 15-20 mins
- Total Time: 30-40 mins
- Yield: Makes 12 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Bundt Cakes:
- ¼ cup melted butter
- ¼ cup oil
- ¼ cup brown sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups old-fashioned rolled oats
- 1 cup flour*
- 2 tablespoons ground flax seed
- ½ teaspoon baking soda
- ¼ teaspoon coarse salt
- ⅔ cup vanilla or plain Greek yogurt
- ⅓ cup milk
Peaches:
- 3 tablespoons melted butter
- 3 tablespoons brown sugar
- 2 medium peaches, thinly sliced
Instructions
- Preheat oven to 350 degrees.
- In the bowl of a stand mixer, whisk together melted butter, oil and brown sugar until fluffy. Add eggs, one at a time, then vanilla extract and mix until incorporated.
- In a separate mixing bowl, whisk together oats, flour, flax seed, baking soda and salt. In a measuring cup, whisk together yogurt and milk.
- 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.
- Coat a 12-cup mini bundt pan with cooking spray.
- In a bowl, stir together melted butter, brown sugar and peach slices. Layer 3 peach slices in the bottom of each well, then fill ¾ of the way full with cake batter. Set aside remaining butter/brown sugar mixture.
- Bake mini cakes for 15 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool, then remove cakes from the pan. Microwave butter/brown sugar mixture for 30 seconds, or until melted. Pour over each mini bundt cake and top with chopped walnuts (if desired). Serve.
Notes
Cooking Tip: You can also make these in a muffin tin; the cooking time may need to be slightly adjusted.
Substitution Tip: 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.
Nutrition
- Serving Size: 1 bundt cake
- Calories: 282
- Sugar: 9g
- Sodium: 118mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 81mg
Kelly Mahan says
These oatmeal bundt cakes look so delicious! I really love the peach addition. I love peaches, so I'm definitely going to try this recipe. Thank you for sharing it!!
Julie Andrews says
They're the best! All the peaches! 🙂