Mini Peach Bundt Cakes

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



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


  • 3 tablespoons melted butter
  • 3 tablespoons brown sugar
  • 2 medium peaches, thinly sliced


  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.


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.