Description

Mini Peach Pie Cake is a delightful dessert that captures the essence of summer in every bite. This charming treat features layers of moist buttermilk cake filled with luscious peach jam and fresh peaches, all topped with a light brown sugar cinnamon buttercream. Perfect for picnics, gatherings, or a cozy afternoon tea, these mini cakes are as visually appealing as they are delicious. With easy preparation steps and customizable toppings, you can impress your guests or indulge yourself with this irresistible fruity delight.

Ingredients

Scale

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 peaches
180 g unsalted butter
60 g egg whites
120 g light brown sugar

Instructions

Preheat oven to 180°C (350°F). Grease mini cake pans.
In a bowl, whisk together flour, baking powder, bicarbonate of soda, and sea salt.
In another bowl, cream together butter and sugar until fluffy. Add eggs, buttermilk, oil, and vanilla; mix well.
Gradually add dry ingredients to wet mixture; stir until just combined.
Divide batter into prepared pans and bake for about 25 minutes or until a toothpick comes out clean.
Cool cakes completely on a rack before filling with peach jam and diced peaches.
Prepare buttercream by whisking egg whites and gradually adding sugar until glossy peaks form. Beat in softened butter, cinnamon, and vanilla until smooth.
Frost cooled cakes with buttercream and decorate if desired.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 18g
Sodium: 150mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg

Keywords: Use room temperature ingredients for better mixing. Sift dry ingredients for a lighter texture. Feel free to substitute peaches with other fruits like nectarines or berries for variations.