Imagine biting into a perfectly moist, golden mini cake bursting with sweet peach flavor and hearty oatmeal goodness. These Mini Peach Upside Oatmeal Bundt Cakes are not just a recipe; they're a morning revolution that will transform your breakfast routine from mundane to magnificent! Packed with fresh peaches, wholesome oats, and a touch of cinnamon, these adorable mini cakes are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 mini bundt cakes
Ingredients
- 1 cup rolled oats
- 1/2 cup milk
- 1/2 cup peach puree
- 1/4 cup brown sugar
- 1/4 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup diced fresh peaches
Instructions
- Preheat the oven to 375°F (190°C). Generously grease a 6-cavity mini bundt cake pan with butter or non-stick cooking spray, ensuring all ridges are well-coated.
- In a medium mixing bowl, combine rolled oats, milk, and peach puree. Let the mixture sit for 10 minutes to allow oats to soften and absorb liquid.
- In a separate bowl, whisk together brown sugar, flour, baking powder, cinnamon, and salt until well combined.
- Fold the dry ingredients into the oat mixture, stirring gently until just incorporated. Be careful not to overmix.
- Gently fold in the diced fresh peaches, distributing them evenly throughout the batter.
- Carefully spoon the batter into each mini bundt cake cavity, filling each about 3/4 full to allow room for rising.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Remove from oven and let cool in the pan for 10 minutes before carefully inverting onto a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a light peach glaze before serving.
Tips
- Grease your bundt pan meticulously: Use a pastry brush to ensure every nook and cranny is well-coated to prevent sticking.
- Don't overmix the batter: Stir just until ingredients are combined to keep the cakes tender and light.
- Use ripe, fresh peaches for maximum flavor intensity. If peaches aren't in season, frozen peaches work well too.
- Let the oats soak for the full 10 minutes to soften and enhance their texture.
- Check doneness with a toothpick - it should come out clean with just a few moist crumbs.
- Allow cakes to cool in the pan for 10 minutes before removing to help them hold their shape.
- For an extra touch of elegance, consider a light peach glaze or a dusting of powdered sugar before serving.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 32g
Protein: 5g
Fat: g
Saturated Fat: 1g
Cholesterol: 5mg
