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Mini Peach Pie Cake

Mini Peach Pie Cake
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Indulge in the delightful flavors of summer with our Mini Peach Pie Cake, a charming dessert that perfectly marries the softness of buttermilk cake with the sweetness of peach jam and fresh peaches. This recipe is not only easy to follow but also ideal for various occasions, from afternoon tea to summer gatherings. Topped with a luscious light brown sugar cinnamon buttercream, each mini cake serves as a stunning centerpiece that promises to impress your guests. Enjoy individual portions that are perfect for sharing or savoring on your own!

Ingredients

Scale
  • 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
  • 180 g unsalted butter, at room temperature

Instructions

  1. Preheat oven to 180°C (350°F). Grease mini cake molds.
  2. In a bowl, mix flour, baking powder, bicarbonate of soda, and sea salt.
  3. In another bowl, cream butter and golden caster sugar until fluffy. Add eggs one at a time, mixing well.
  4. Stir in buttermilk, oil, and vanilla until combined. Gradually add dry ingredients while mixing on low speed.
  5. Fill molds two-thirds full with batter and bake for about 25 minutes or until a toothpick comes out clean.
  6. Cool cakes in molds for 10 minutes before transferring to wire racks.
  7. Slice cooled cakes horizontally and spread peach jam and diced peaches between layers.
  8. Prepare buttercream by whisking egg whites and gradually adding brown sugar until stiff peaks form. Fold in cinnamon and vanilla; mix in room temperature butter until smooth.
  9. Frost filled cakes with buttercream and decorate as desired before serving.

Nutrition

Find it online: https://kitchenwarmth.com/mini-peach-pie-cake/

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