Mini Peach Bundt Cakes
Ingredients
Bundt Cakes
-
¼
cup
melted butter
-
¼
cup
oil
-
¼
cup
brown sugar
-
4
large
eggs
-
1
teaspoon
pure vanilla extract
-
2
cups
old-fashioned rolled oats
-
1
cup
flour
-
2
tablespoons
ground flax seed
-
½
teaspoon
baking soda
-
¼
teaspoon
coarse salt
-
⅔
cup
vanilla or plain Greek yogurt
-
⅓
cup
milk
Peaches
-
3
tablespoons
melted butter
-
3
tablespoons
brown sugar
-
2
medium
peaches, thinly sliced
Instructions
- Preheat the oven to 350°F.
- Whisk melted butter, oil, and brown sugar in a stand mixer until fluffy, then add eggs one at a time and vanilla extract.
- In a separate bowl, whisk together oats, flour, flax seed, baking soda, and salt.
- In a measuring cup, whisk together yogurt and milk.
- With the mixer on low, alternate adding the dry mixture and the yogurt/milk mixture, finishing with the dry mixture until just incorporated.
- Coat a 12-cup mini bundt pan with cooking spray.
- In a bowl, mix melted butter, brown sugar, and peach slices, then layer 3 peach slices in each well of the bundt pan.
- Fill each well ¾ full with the cake batter and set aside the remaining butter/brown sugar mixture.
- Bake for 15 minutes or until a toothpick comes out clean, then allow to cool before removing from the pan.
- Microwave the remaining butter/brown sugar mixture until melted, pour over each mini bundt cake, and top with chopped walnuts if desired.
Nutrition Facts (estimated)
Servings
12
Calories
282
Total fat
15g
Total carbohydrates
31g
Total protein
7g
Sodium
118mg
Cholesterol
81mg
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