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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!

Mini peach bundt cakes on a marble board

How to make mini peach bundt cakes

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!
Peach brown sugar topping for bundt cakes in a white bowl

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).
Mini peach bundt cakes in a tin

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.
MIni peach bundt cakes on a marble board with a spoon pouring brown sugar syrup

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.
Mini peach bundt cake being held by a hand

Desserts you’ll need to make:

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Mini Peach Bundt Cakes

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Mini bundt upside-down cakes made with oats and yogurt and peach brown sugar topping.

  • Author: Julie Andrews
  • 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

  1. Preheat oven to 350 degrees.
  2. 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.
  3. In a separate mixing bowl, whisk together oats, flour, flax seed, baking soda and salt. In a measuring cup, whisk together yogurt and milk.
  4. 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.
  5. Coat a 12-cup mini bundt pan with cooking spray.
  6. 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.
  7. 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

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2 Comments

  1. 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!!

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