Last week my sweet Dad visited from Alabama. He brought us a HUGE basket of fresh, Southern peaches! We are most of them, but then decided to bake with the rest of the bushel. 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! 🙂

How To Make Mini Peach Bundt Cakes

Let’s get started!
First, grease a six count non-stick mini Bundt cake 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. 🙂

Now, it is time to get those gorgeous peaches ready!
First, peel and cook as directed in the recipe below. It’s easy: a little butter, a little sugar, and a hot non-stick pan. 

Aren’t they GORGEOUS? Seriously, peaches were just made for butter and sugar…..

Now, once the peaches are cooked and cooled, it’s time to make the puree!

Place cooled peaches in a mini food processor OR a blender. Blend until pureed.

Here’s a secret: I love my this 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!)

We are now going to add the flour mixture to the butter mixture alternately with the peach juice.
Mix half of the flour mixture into the butter mixture.

Add one tablespoon of your reserved peach juice (see the recipe for full details!). Blend. 

Then, add the other half of the remaining flour mixture and blend well. 

Now, it’s time to add the butter extract and vanilla. 

Pour batter into well greased six count Bundt pan like this one. (Affiliate)I poured mine 3/4 of the way full. The cakes will run over the pan just a little, but I have a fix for that! 🙂 Bake as directed.

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!

Place cooled Mini Peach Bundt cakes on a pan lined with wax paper and flash freeze just until frozen. Let them enjoy the cool, cool temps in there….it is summer, right?!?!

Once the Mini Peach Bundt Cakes are slightly frozen, a sharp knife will cut the bottom of the cake nicely. Make sure you use a regular knife, not a serrated knife. 

Here is a side view of my Mini Peach Bundt Cake after I removed the bottom: 

I wanted to show you the picture below so you can see the texture of the cake (no fruit chunks!) AND to show you how easily the base of the cake slices for plating. 

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:

Wrap individual cakes in wax paper. 

Next, wrap in tin foil and place cake packet in a freezer safe zip top plastic bag. Label & freeze! To thaw, place on counter and let the cake come to room temperature or defrost in microwave.

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!

I tried a Bourbon Peach Topping for at home game day watch parties. It was SO GOOD. The Bourbon Peach Topping soaked the caked and added a depth of flavor that was incredible. 

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!

And…this post may contain affiliate links. Please read my disclosures for more information.

Heather
This post may contain affiliate links. Please read my disclosure for details.

Mini Peach Bundt Cakes

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Servings 6

Ingredients

  

• 2 large peaches or 3 medium peaches
• 1 cup + 1 tbs margarine softened
• 1 cup + 1 tbs sugar granulated
• 1 1/2 cup all purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 2 eggs
• 1/4 cup peach puree 2-3 peaches
• 1 tbs peach juice
• 1/2 tsp vanilla
• 1 tsp butter extract

Instructions

 

• Preheat oven to 350 degrees.
• Grease a six count mini Bundt pan with shortening. Set aside.
• Peal peaches by hand over a bowl. Slice peaches, letting juices run into the bowl. Reserve 1 tablespoon of juice, set aside.
• Place 1 tablespoon margarine in a non-stick pan over medium heat. Melt. Stir in sugar. Heat until well blended. Add sliced peaches and cook 5-7 minutes or until tender. Remove from heat and let cool for several minutes.
• Place peaches in a small food processor or blender and puree. Set 1/4 cup of puree aside.
• In a large bowl, beat butter in a large mixing bowl at medium speed with an electric mixer until creamy. Add granulated sugar and beat for 4 minutes. Add puree and beat until blended. Add eggs, one at a time, and beat until the mixture is thoroughly blended.
• Combine flour, baking powder, and salt in a small bowl.
• Add half of the flour mixture to butter mixture. Beat on low speed until blended. Add peach juice and blend on low speed until incorporated into batter. Add remaining flour and repeat blending.
• Stir in vanilla and butter extract.
• Batter yields 2 1/2 cup batter. Pour batter into greased six count mini bundt pan.
• Bake at 350 for 20-25 minutes or until set and a toothpick inserted into cakes comes out clean. Cakes will rise above pan.
• Let cool 5-10 minutes before removing from pan. Cakes may be frozen once cooled. For best results, freeze individually.