Mini Peach Upside-Down Oatmeal Bundt Cakes

Recipe by The Gourmet RD

Guess what's up? Dessert, you guys.  Mini, sweet, tender, wholesome dessert that literally melts-in-your-mouth. Do I have your attention now? Okay, cool, I'll continue telling you how delicious it is in hopes that you'll create

Ingredients

• ¼ cup melted butter
• ¼ cup canola oil
• ¼ cup dark brown sugar
• 4 eggs
• 1 tsp pure vanilla extract
• 2 cups old-fashioned rolled oats
• 1 cup whole wheat pastry flour
• 2 tbsp ground flax seed
• ½ tsp baking soda
• ¼ tsp coarse salt
• ⅔ cup vanilla Greek yogurt
• ⅓ cup milk
• 3 tbsp melted butter
• 3 tbsp dark brown sugar
• 2 medium peaches (thinly sliced)

Method

1. Preheat oven to 350 degrees. In the bowl of a stand mixer, whisk together melted butter, oil and brown sugar until fluffy.
   
   Add eggs, one at a time, then vanilla extract and mix until incorporated. In a separate mixing bowl, whisk together oats, flour, flax seed, baking soda and salt. In a measuring cup, whisk together yogurt and milk.
   
   Turn the stand mixer on low and add a third of the dry mixture, then half of the yogurt/milk, then repeat, finishing with the dry mixture, just until incorporated.
   
   Coat a 12-cup mini bundt pan with cooking spray. In a bowl, stir together melted butter, brown sugar and peach slices. Layer 3 peach slices in the bottom of each well, then fill ¾ of the way full with cake batter. Set aside remaining butter/brown sugar mixture.
   
   Bake mini cakes for 15 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool, then remove cakes from the pan. Microwave butter/brown sugar mixture for 30 seconds, or until melted. Pour over each mini bundt cake and top with chopped walnuts (if desired). Serve.

View the recipe instructions at The Gourmet RD