Peach and Honey Mini Bundt Cakes

It’s been raining here for over a week non-stop. It doesn’t bother me, OH NO, but it does set me into a autumn/winter mood. I had to be careful not to bake any Christmas treats in the last couple of days. So I forced myself for something summer calls for. And I’ve found these lovely Peach and Honey Bundt Cakes on Fräulein Cupcake‘s Blog. I have altered them ever so slightly and I think they taste delicious.


Peach and Honey Mini Bundt Cakes

  • Servings: 15
  • Difficulty: easy
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35g melted butter
15g caster sugar
18g honey
1/2 tsp vanilla sugar
1 tbsp rum
1 egg
30g all-purpose four
10g grounded almonds
60g peaches

1. Mix the first five ingredients together in a bowl.
2. Add the egg and mix well.
3. Purée 25g of the peach and cut the other 25g into tiny pieces.
4. Add the flour and almonds, mix well.
6. Now add the purée and the the small pieces of peach and mix again.
7. Fill the tin with the mixture.

Bake for 12 minutes in the preheated oven at 210°.


The original recipe was a bit too nutty for my taste, so I replace some nuts with flour and added more Peach. It really is wonderfully satisfying coming home from a long day at word and mushing up a Peach. 🙂 I can only recommend it!


I shall bring these little treats to Fiesta Friday which Angie is hosting. Thanks again Angie. You are such a wonderful host.


Strawberry Mint Bundt Cakes

Finally, Summer is here! The weather is turning warm (apparently up to 27° this Wednesday), the people are more relaxed, social gatherings move to the outside and most important of all… It’s time for berries!!!

But most important of all, it’s also time for Fiesta Friday #17. And I am taking part on this virtual party for the first time. Let’s bake all night and taste deep into the mornings… I am very excited!


Just a few days ago the first local strawberries were in the shops and on the farmers market. I know, I know… in these times we can buy anything at anytime, but I am old fashioned and I like to stick to seasonal ingredients and local produce. If I buy it out of season I am either oblivious to it or just really, really craving it. So strawberries. We had some lovely whipped cream and we tend to always leave a few aside for the next day. But in fact they are often forgotten in the fridge. Perfect to dust my wee bundt cake forms and whip up tiny cakes for tonight’s longing.

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Strawberry Mint Bundt Cakes

  • Servings: 8 small cakes
  • Difficulty: easy
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Ingredients for 8 small cakes:

25g butter
1 egg
25g sugar
50 strawberries
about 5 tiny leaves of mint (see pictures)
1/2 teaspoon lemon juice
50g grounded almonds (or any nuts, but don’t use too much hazelnuts as they overpower the strawberry and mint)
1 tablespoon all-purpose flour
a small bit of baking powder
a small bit of salt
a small bit of caster sugar

1. Whip the butter until soft, then add the egg and the sugar.
2. Mix until the mixture has a golden colour.
3. Add the finely chopped strawberry and mint leaves as well as the lemon juice.
4. Mix the batter, then add almonds, salt, flower and baking powder.
5. Mix the batter again and fill your little forms.

Bake the cakes in the middle of the 200° preheated oven for just over 20 minutes. Let them cool down before removing the form and sprinkle caster sugar on top.

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I love these little cakes, but they are quite unusual in taste, as you get the earthy nut, the sweet strawberry and the refreshing mint in one go.