Donut-crispy on the outside, full of peaches and cinnamon, then drizzled over with a sweet cream cheese glaze — these are awesome little mini-Bundt cakes.
And so easy to make. I totally got away with using only a whisk and a spatula.
It’s like these mini-cakes have been deep-fried.
The edges — and there are a lot of them thanks to the Bundt’s ridges — are pleasantly crispy.
That crispiness, in turn, encapsulates the yummy middle, which is sweet, moist and peachy.
I’ve pronounced my love for oil cakes on more than one occasion.
Both oil cakes, both two of my favorites.
Oil just makes for a straight-up, no-fail cake recipe.
Just watch out when you store these babies — they need to breathe. A tight lid has turned my cakes mushy more than once.
Now I leave the peach cakes uncovered, stowed away in a cabinet.
Which is a bad thing to do, really.
It makes them easier to see, easier to reach…easier to eat throughout the day. And the night.
Peach Cakes with Cream Cheese Frosting
adapted from “All Cakes Considered,” by Melissa Gray
For the cake —
- 3 large eggs, beaten, at room temperature
- 1 cup canola oil
- 1 3/4 cups granulated sugar
- 2 cups all-purpose flour
- 1 heaping teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 cups sliced peaches, preferably canned in heavy syrup
- 1/2 cup chopped walnuts, optional
Preheat oven to 375 degrees. Butter or spray a mini-Bundt pan or full-sized Bundt pan with vegetable spray very well.
Drain peaches and chop slices in half or into thirds. Place chopped peaches in strainer over bowl to allow excess liquid to drain. Set aside.
In medium-sized bowl, whisk together flour, salt, baking soda and cinnamon.
In large bowl, whisk together eggs, oil and sugar until just combined. With spatula, gradually fold flour mixture into oil mixture. Stir in peaches and chopped nuts. Do not overmix.
For mini-Bundt cakes: Fill cups with batter about 3/4 full. Bake for about 15 minutes, until toothpick inserted into cake comes out almost completely clean. Allow cakes to cool in pan on cooling rack for 10 minutes. Run plastic knife around edges of cakes, if needed, and then invert onto cooling rack. Allow cakes to cool completely.
After pan has cooled, wipe clean and re-butter pan. Repeat process with remaining batter.
For full-sized Bundt cake: Pour batter into prepared pan. Bake for about 45 to 50 minutes, until toothpick inserted into cake comes out almost completely clean. Allow cake to cool in pan on cooling rack for 10 minutes. Carefully invert cake onto cooling rack. Allow to cool completely.
For cream cheese icing —
- 3 oz. cream cheese, at room temperature
- 4 tablespoons unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar
- 1/2 teaspoon ground ginger
Cream the butter and cream cheese together until smooth. Beat in vanilla extract. While whisking/beating, slowly add confectioners’ sugar and ginger. Beat until smooth.
For “drizzling” consistency, microwave frosting on 50 percent (that’s the “defrost” setting on my cheapie) for 8 to 10 seconds at a time, stirring frequently. Continue to heat, checking frequently, until desired consistency is reached.
Drizzle over cakes and enjoy!
To store — Do not cover these! It’s weird. I know. It goes against all my cake-plate-plastic-wrap-Tupperware-loving instincts. But the peaches don’t like it. These cakes go soft and mushy when covered.
I’ve learned to let mine breath and they’ve kept their crispy-outer/yummy moist-inner texture for a day or two.