Last week my sweet Dad visited from Alabama. He brought us a HUGE basket of fresh, Southern peaches! And now, my freezer is FULL of Mini Peach Bundt Cakes…..ready for tailgate season! These beauties freeze oh so well and are a great “grab & go” dessert on game days!It was so nice having my father in town for a good visit. That week was also the week our daughter had her wisdom teeth removed, so his company and help was WONDERFUL! I was so excited when he walked in the door with gorgeous, fragrant, Southern peaches. I knew exactly what I wanted to do with them: Mini Peach Bundt Cakes!
These irresistible baby Bundts have a fragrant but very mild peach flavor. It’s so mild, in fact, that you may want to add peach extract for that full bodied PEACHY taste. The cake itself is moist and smooth….no big fruit chunks here! The secret is peach puree; the fruit pectin lends to a moist cake that has a very mild flavor. I should warn you though, your home will smell like a bakery or candy shop while the Mini Peach Bundt Cakes cook! 🙂
Let’s get started!
First, grease a six count mini Bundt pan with shortening. Not a non-stick spray….the real deal. 🙂 This recipe yields 2 1/2 cups batter, which fills a six count Bundt pan perfectly.
First, grease a six count mini Bundt pan with shortening. Not a non-stick spray….the real deal. 🙂
Aren’t they GORGEOUS? Seriously, peaches were just made for butter and sugar…..
Place cooled peaches in a mini food processor OR a blender. Blend until pureed.
Here’s a secret: I love my mini-food processor! My mother-in-law gave it to us for a housewarming gift for our first apartment when we were newlyweds. So, I am little bit attached to a kitchen appliance. Is there a help group for this?!? Any way…..that’s why the clear barrel is a little worn. 🙂 The cooled, cooked peaches will yield about a quarter of a cup of puree. Set the peachy puree aside, and let’s get the cake batter ready!
Cream the margarine and sugar with an electric mixer on low speed until blended. For this recipe, I used my handheld Kitchen Aid vs. my counter top one.
Then, add the peachy puree! Mix at low speed just until blended.
Add eggs and blend on low speed.
In a separate bowl, mix flour, baking powder and salt. (No pic for this one, it just isn’t that exciting since all the mixed ingredients are one, flat color!)
Once they are finished baking, you have six golden Mini Peach Bundt Cakes!
These Mini Peach Bundt Cakes smell so good when they are pulled from the oven! My daughter said our house smelled like the candy shops along River St. in Savannah….she was spot on. Your home will smell so heavenly! Let them rest before removing…Every time I make this recipe, this is what I get: golden, perfect cakes!
So, remember when I mentioned that the cake batter will rise above the pan? It will. And, I am here to tell you…it’s ok. There IS a solution. See the little guy up front…slighty tilted? THAT’s what I’m talking about and the solution for flat cakes that balance well when plated is super easy!
You can dust the tops of the Mini Peach Bundt Cakes with confectioners sugar or with your favorite topping and serve immediately.
Take It To The Tailgate Tip: Remember when I mentioned that these freeze REALLY well? They are great for taking to tailgate party; make them on Monday and freeze. Pack ’em up on Saturday morning! They are a simple, satisfying grab-n-go dessert to have on your tailgate table!
Here is what I did:
Once frozen, you are ready to pack ’em up for game day! I took a small plastic container with a tight fitting lid to hold my topping of confectioners sugar. The cakes will thaw on your drive to the stadium. Once you arrive, plate and dust with confectioners sugar. Voila! An upscale dessert that will wow your tailgaters and make the little ones happy, too!
These are so perfect for Ole Miss game days, Keeneland Fall Meets, and any other tailgate you wish to make a little extra special!
The topping infused with moist Mini Peach Bundt Cakes with a rich flavor.
Just look at all of this peachy goodness!
Happy summer, y’all!