Description
Indulge in the delightful flavors of Mini Peach Pie Cake, a tender buttermilk cake that beautifully combines the sweetness of peach jam and fresh peaches. This charming dessert is topped with a luscious light brown sugar cinnamon buttercream, making it perfect for late-summer gatherings or an elegant afternoon tea. Each mini cake is not only a feast for the taste buds but also a visual delight, ideal for impressing guests or treating yourself to something special. With straightforward steps and simple ingredients, even novice bakers can create this scrumptious treat. Enjoy these portion-controlled cakes at parties, picnics, or as a sweet snack anytime.
Ingredients
- 165 g plain flour
- 175 g golden caster sugar
- 1 tsp baking powder
- 1/8 tsp bicarbonate of soda
- 1/4 tsp sea salt
- 65 g unsalted butter, very soft
- 2 large eggs
- 75 ml buttermilk
- 20 ml neutral oil
- 1/2 tsp vanilla extract
- 50 g peach jam
- 50 g diced fresh peach
- 60 g egg whites (about 2)
- 120 g light brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- 180 g unsalted butter, at room temperature
- Extra peach jam
- Fresh peach pieces
Instructions
- Preheat your oven to 175°C (350°F).
- In one bowl, mix flour, baking powder, bicarbonate of soda, and salt. In another bowl, cream softened butter and sugar until fluffy. Add eggs one at a time, then stir in buttermilk, oil, and vanilla.
- Gradually mix dry ingredients into wet until just combined.
- In a separate bowl, gently combine peach jam with diced peaches.
- Grease mini cake pans and fill with half the batter. Spoon peach filling on top and cover with remaining batter.
- Bake for about 25 minutes or until a toothpick comes out clean.
- For the buttercream: Beat egg whites until soft peaks form; gradually add sugar until stiff peaks form. Mix in cinnamon and vanilla before incorporating room temperature butter.
- Once cooled, frost each mini cake and optionally decorate with extra peach jam or fresh pieces.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 250
- Sugar: 21g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Ensure all ingredients are at room temperature for better mixing. Feel free to substitute peaches with other fruits like blueberries or cherries for varied flavors. These cakes can be made ahead of time; simply frost before serving.