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Mini Peach Pie Cake

Mini Peach Pie Cake
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Mini Peach Pie Cake is a delightful summer dessert that features a tender buttermilk cake filled with luscious peach jam and fresh peach pieces. Topped with a light brown sugar cinnamon buttercream, this charming treat captures the essence of summer in every bite. Perfect for afternoon tea, gatherings, or simply indulging in a sweet moment, these mini cakes are visually stunning and full of flavor.

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
  • 1/2 tsp vanilla extract
  • 180 g unsalted butter, at room temperature

Instructions

  1. Preheat your oven to 180°C (350°F). Grease mini cake pans lightly.
  2. In one bowl, combine flour, baking powder, bicarbonate of soda, and sea salt. In another bowl, cream together soft butter and golden caster sugar until fluffy. Add eggs one at a time, then mix in buttermilk, neutral oil, and vanilla.
  3. Gradually mix dry ingredients into the wet mixture until just combined.
  4. Divide half the batter among prepared pans. Spoon in peach jam and diced peaches before topping with remaining batter.
  5. Bake for about 25 minutes or until a toothpick comes out clean. Cool for about 10 minutes before transferring to a cooling rack.
  6. For the buttercream, beat egg whites until foamy; gradually add light brown sugar until stiff peaks form. Fold in cinnamon and vanilla extract, then gradually incorporate softened butter until smooth.
  7. Frost cooled cakes with buttercream and decorate with extra peach jam and fresh peaches if desired.

Nutrition

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