Peach Bundt Cake Recipe 45

PEACH BUNDT CAKE RECIPE - (4/5)

Steps:

• Preheat oven to 350 degrees. Grease and flour 10" Bundt pan. In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Stir in peaches. Pour into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean. Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling. To make the glaze, combine powdered sugar with milk and extract and mix together with a spoon. (Add more powdered sugar if your glaze is too runny or more milk if it's too thick.) Spoon over cooled cake.

GA PEACH POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar.
• In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan.
• Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.

PEACH BREAKFAST BUNDT

Steps:

• Preheat oven to 350 degrees. In a bowl, whisk together all the dry ingredients except for sugar and the cereal
• Place sugar and butter in mixer bowl and beat until well combined. Add eggs, one at a time, blending well after each addition. Turn the mixer speed down to low and add vanilla extract and peaches that have been processed.
• Add the flour mixture and the sugar mixture alternately with the milk and peach juice, till it is all combined. When it it all combined mix for about 3 minutes on medium speed. Then by hand stir in the cereal.
• Put the batter into a bundt pan that has been greased and floured. Bake for 45-50 minutes or until a toothpick inserted comes out clean. Let rest for 10 minutes before inverting on to a plate.
• When the cake is cool mix together the peach juice orange juice and powdered sugar to create a glaze. Drizzle over the cake.

PEACH BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F.
• With a hand mixer on high speed or stand mixer with paddle attachment, beat the butter and sugar for about 5 minutes, until the mixture is light and fluffy. It should look like whipped cream in texture and color. As you're beating, scrape the sides of the bowl with a rubber spatula to make sure all of the butter is incorporated.
• Add the eggs one at a time while continuing to beat on high (see Cook's Note). Add the vanilla and beat the mixture on high speed for another 4 to 5 minutes, scraping the sides of the bowl as you beat.
• In a medium bowl, toss the peaches with 1/4 cup of the flour, coating the fruit. Add the peach-and-flour mixture to your mixing bowl and beat on high until the peaches are incorporated.
• In a separate bowl, combine the remaining 2 3/4 cups flour with the salt and baking powder.
• Turn the hand mixer down to a low speed. Add about half of the dry ingredients, taking care to scrape the sides of the bowl to make sure all of the ingredients are well blended. Add the buttermilk and continue to mix. Finish by adding the rest of the dry ingredients and incorporating it into the batter.
• Spray a nonstick Bundt pan with nonstick vegetable oil spray. Pour in the cake batter and bake for 50 to 55 minutes. A toothpick or knife inserted into the cake center should come out dry. If it's wet, let the cake bake a few more minutes.
• Remove the pan from the oven and let the cake cool for 15 minutes. Flip it onto a plate to serve.

PEACH COBBLER BUNDT CAKE

Steps:

• I used a duncan hines butter cake mix and 1 bag of frozen peaches...retain about 1/3 Cup of the powder cake mix and add to the frozen peaches in a covered bowl or in a ziploc bag (in other words, coat the peaches) In another bowl make the cake mix with 2 eggs, 2//3 water and 1/2 cup oil and a little vanilla extract....put 1/3 of cake in the floured greased Bundt pan then a layer of the coated peaches... layer it 2 more times and pour any remaining powder mix on top.. bake at 350 for one hour...after it cools, you can put a glaze on top, but I don't like it that sweet.

PEACH COFFEE CAKE

Steps:

• Preheat your oven to 350 degrees F and grease your bundt pan.
• Using a hand mixer, or if you have one of those fancy kitchens, a standing mixer, and beat your butter until it is light and creamy.
• Gradually mix in your sugar until you get a light and airy texture.
• Next add your eggs in, one at a time. Make sure each egg is thoroughly mixed in before adding the next egg.
• Go ahead and add in your vanilla and cinnamon.
• Whisk your flour, baking soda, baking powder, and salt in a large bowl.
• Next we're going to add in our flour mixture and our sour cream. Alternate these two ingredients; 1 cup flour, 1/2 cup sour cream, 1 cup flour and so on until you're out of flour and sour cream.
• Now it's time to layer your cake. Add 1/2 of your batter to the greased bundt pan. Then add your peach mixture, spreading it evenly throughout the pan. Top with the remaining batter and smooth.
• Bake on 350 degrees F for 50 minutes to an hour.
• Now this cake is already sweet enough, but who wouldn't want just a little icing on top --.
• Icing:.
• Mix together all of your ingredients: butter, powdered sugar, jam, and vanilla to make a thick rich icing.
• You can either just ice the top of the cake or heat it up in the microwave or on the stove and drizzle it over the top.