Print

Mini Peach Pie Cake

Mini Peach Pie Cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Mini Peach Pie Cake is a delightful dessert that captures the essence of summer in every bite. This tender buttermilk cake features a luscious filling of peach jam and fresh peaches, elegantly topped with a light brown sugar cinnamon buttercream. Ideal for afternoon tea, birthdays, or cozy evenings at home, this charming treat is easy to make and perfect for sharing. With its unique blend of flavors and textures, it’s sure to impress family and friends alike.

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 your oven to 180°C (350°F) and grease mini cake pans.
  2. In a bowl, whisk together the flour, baking powder, bicarbonate of soda, and sea salt.
  3. In a separate bowl, cream the softened butter with golden caster sugar until light and fluffy.
  4. Beat in the eggs one at a time, then mix in buttermilk, oil, and vanilla extract.
  5. Gradually add dry ingredients to wet mixture; mix until just combined.
  6. In another bowl, combine peach jam and diced peaches.
  7. Pour half the batter into each prepared pan, top with filling, then cover with remaining batter.
  8. Bake for about 25 minutes or until a toothpick comes out clean.
  9. Prepare buttercream by whisking egg whites and brown sugar over simmering water until warm; whip until stiff peaks form before gradually adding room temperature butter along with cinnamon and vanilla extract.
  10. Once cakes are cool, frost with buttercream.

Nutrition

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

save me