A Mini Peach Pie Cake is a delightful treat that captures the essence of summer. This tender buttermilk cake, filled with sweet peach jam and fresh peaches, is topped with a luscious light brown sugar cinnamon buttercream. It’s perfect for late-summer gatherings, afternoon tea, or simply satisfying your sweet tooth.
Why You’ll Love This Recipe
- Easy to Make: With straightforward steps and simple ingredients, this recipe is beginner-friendly.
- Delicious Flavor: The combination of peach jam and fresh peaches creates a burst of flavor in every bite.
- Versatile for Occasions: Ideal for summer parties, picnics, or cozy family gatherings.
- Beautiful Presentation: These mini cakes are visually appealing, making them a great centerpiece for any dessert table.
- Customizable Toppings: Feel free to add extra peach jam or fresh peach pieces to enhance the design and taste.
Tools and Preparation
To make your Mini Peach Pie Cake successfully, gather your tools and prepare your workspace. Having everything ready will streamline the process.
Essential Tools and Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- Baking pan (preferably mini cake pans)
- Cooling rack
Importance of Each Tool
- Electric mixer: Saves time and effort when creaming butter and sugar together, ensuring a light batter.
- Measuring cups and spoons: Guarantees accurate ingredient measurements for consistent results in baking.
- Cooling rack: Allows cakes to cool evenly without becoming soggy on the bottom.
Ingredients
For the Cake:
- 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
For the Filling:
- 50 g peach jam
- 50 g diced fresh peach
For the Buttercream:
- 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
To Decorate (Optional):
- Extra peach jam
- Fresh peach pieces
How to Make Mini Peach Pie Cake
Follow these simple steps to create your own delightful Mini Peach Pie Cake.
Step 1: Preheat the Oven
Preheat your oven to 175°C (350°F). Prepare your mini cake pans by greasing them lightly with butter or lining them with parchment paper.
Step 2: Mix Dry Ingredients
In a mixing bowl, combine:
1. Plain flour
2. Baking powder
3. Bicarbonate of soda
4. Sea salt
Whisk together until well mixed.
Step 3: Cream Butter and Sugar
In another bowl, use an electric mixer to cream together:
1. Unsalted butter
2. Golden caster sugar
Beat until light and fluffy.
Step 4: Add Eggs and Wet Ingredients
Add the eggs one at a time, mixing well after each addition. Then incorporate:
1. Buttermilk
2. Neutral oil
3. Vanilla extract
Mix until just combined.
Step 5: Combine Mixtures
Gradually add the dry ingredients to the wet mixture while mixing on low speed until just combined. Be careful not to overmix.
Step 6: Prepare Filling
In a separate bowl, mix together:
1. Peach jam
2. Diced fresh peach
Gently fold this mixture into the batter.
Step 7: Bake Cakes
Pour the batter into prepared mini cake pans. Bake in preheated oven for about 25 minutes or until a toothpick inserted comes out clean.
Step 8: Cool Cakes
Once baked, remove from oven and let cool in pans for about 10 minutes before transferring to a cooling rack.
Step 9: Prepare Buttercream
While cooling, whisk egg whites in a clean bowl until frothy. Gradually add light brown sugar while continuing to whisk until stiff peaks form. Gently fold in cinnamon, vanilla extract, and softened unsalted butter until smooth.
Step 10: Assemble
Once cakes are completely cool, spread buttercream on top of each mini cake using a spatula or piping bag. Optionally decorate with extra peach jam or fresh peach pieces before serving.
Enjoy your delicious Mini Peach Pie Cake!
How to Serve Mini Peach Pie Cake
Serving your Mini Peach Pie Cake is an exciting part of the experience. This delightful dessert can be enjoyed in various ways, making it a versatile treat for any occasion.
Creative Serving Ideas
- Warm with Ice Cream: Serve slices warm alongside a scoop of vanilla ice cream for a delicious contrast.
- Drizzled with Extra Peach Jam: Enhance the peach flavor by drizzling extra jam on top before serving.
- Garnished with Fresh Peaches: Add freshness by placing some diced peaches on top or around the cake.
- With Whipped Cream: A dollop of whipped cream adds creaminess and complements the cake’s flavors perfectly.
How to Perfect Mini Peach Pie Cake
Perfecting your Mini Peach Pie Cake ensures that every bite is full of flavor and texture. Here are some helpful tips to achieve this.
- Use Room Temperature Ingredients: Ensure all ingredients, especially butter and eggs, are at room temperature for better blending.
- Don’t Overmix the Batter: Mix just until combined to keep the cake light and fluffy; overmixing can lead to a dense texture.
- Check Oven Temperature: Use an oven thermometer to ensure accurate baking temperatures; this helps achieve even cooking.
- Cool Completely Before Frosting: Let the cakes cool completely before applying buttercream to prevent melting and sliding.
Best Side Dishes for Mini Peach Pie Cake
Pairing your Mini Peach Pie Cake with complementary side dishes can elevate your dessert experience. Here are some great suggestions.
- Vanilla Ice Cream: The classic pairing that adds creaminess and balances the sweetness of the cake.
- Fresh Fruit Salad: A mix of seasonal fruits provides a refreshing contrast and lightens up the meal.
- Cinnamon Sugar Tortilla Chips: Crunchy chips sprinkled with cinnamon sugar offer a delightful textural contrast.
- Savory Cheese Platter: A selection of cheeses can provide a savory balance to the sweet cake, enhancing flavors.
- Chilled Lemonade: The tartness of lemonade pairs well with sweet desserts and refreshes the palate.
- Coffee or Herbal Tea: A warm beverage like coffee or tea complements the sweetness and richness of the cake beautifully.
Common Mistakes to Avoid
When making a Mini Peach Pie Cake, even small missteps can affect the outcome. Here are some common mistakes to watch for:
- Overmixing the batter: This can lead to a dense cake. Mix until just combined for a light texture.
- Incorrect oven temperature: Always preheat your oven. A cold oven can extend baking time and impact cake rise.
- Using cold ingredients: Ensure butter and eggs are at room temperature. Cold ingredients can prevent proper mixing and texture.
- Not measuring ingredients accurately: Use a kitchen scale for precision. Improper measurements can alter the cake’s structure and flavor.
- Skipping the cooling time: Allow the cake to cool completely before frosting. This prevents melting and ensures a neat finish.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Place parchment paper between layers if stacking to avoid sticking.
Freezing Mini Peach Pie Cake
- Wrap tightly in plastic wrap and aluminum foil to prevent freezer burn.
- Can be frozen for up to 2 months.
Reheating Mini Peach Pie Cake
- Oven: Preheat to 350°F (175°C) and warm for 10-15 minutes until heated through.
- Microwave: Heat on medium power for 30-second intervals, checking frequently.
- Stovetop: Place a slice in a skillet on low heat, cover, and warm for about 5 minutes.
Frequently Asked Questions
What is a Mini Peach Pie Cake?
A Mini Peach Pie Cake is a tender buttermilk cake filled with peach jam and fresh peaches, topped with brown sugar cinnamon buttercream.
How do I customize my Mini Peach Pie Cake?
You can add spices like nutmeg or swap peaches for other fruits like apricots or cherries for different flavors.
Can I make this recipe gluten-free?
Yes! Substitute plain flour with a gluten-free blend, ensuring you use one that measures cup-for-cup like regular flour.
How long does it take to bake the Mini Peach Pie Cake?
The total time is around 50 minutes, including both prep and cooking times.
Can I use canned peaches instead of fresh ones?
Absolutely! Just ensure you drain them well to avoid excess moisture in the cake.
Final Thoughts
This Mini Peach Pie Cake is not only delightful but also versatile. It’s perfect as a summer dessert or an afternoon treat with tea. Feel free to customize it by adding different fruits or spices according to your taste preferences. Enjoy this heartwarming treat!
Mini Peach Pie Cake
Discover the joy of baking with this Mini Peach Pie Cake, a delightful dessert that captures the essence of summer in every bite. This tender buttermilk cake is wonderfully infused with sweet peach jam and fresh peaches, then topped with a luscious light brown sugar cinnamon buttercream. Whether you’re hosting a late-summer gathering or enjoying an afternoon treat, these charming mini cakes are perfect for any occasion. Their beautiful presentation makes them an ideal centerpiece for dessert tables, while their customizable toppings allow you to add your personal touch. Easy to make and even easier to love, this recipe will quickly become a favorite in your baking repertoire.
- Total Time: 50 minutes
- Yield: Approximately 5–6 mini cakes 1x
Ingredients
- 165 g plain flour
- 175 g golden caster sugar
- 65 g unsalted butter (very soft)
- 2 large eggs
- 75 ml buttermilk
- 50 g peach jam
- 50 g diced fresh peach
- For the buttercream: 60 g egg whites
- 120 g light brown sugar
- 180 g unsalted butter
Instructions
- Preheat oven to 175°C (350°F) and grease mini cake pans.
- Mix dry ingredients: flour, baking powder, bicarbonate of soda, sea salt.
- Cream softened butter and sugar until light and fluffy.
- Add eggs one at a time; then mix in buttermilk, oil, and vanilla extract.
- Gradually combine dry ingredients into wet mixture until just combined.
- Fold in peach jam and diced peaches.
- Pour batter into prepared pans and bake for about 25 minutes or until toothpick comes out clean.
- Cool cakes before frosting with the prepared cinnamon buttercream.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 292
- Sugar: 24g
- Sodium: 96mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 72mg
Keywords: Ensure all ingredients are at room temperature for better mixing. Don’t overmix the batter to keep cakes light and fluffy. Feel free to customize with additional fruits or spices according to your taste.
