Peaches And Cream Bundt Cake Recipes

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ONE-BOWL PEACHES AND VANILLA BEAN BUNDT CAKE



One-Bowl Peaches and Vanilla Bean Bundt Cake image

This peach bundt cake is bursting with flavor, thanks to fresh peaches and vanilla bean paste.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 12

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ white cake mix
1 cup milk
3 oz cream cheese, softened
1 1/2 teaspoons vanilla bean paste
1/4 cup peach preserves
3 eggs
1 cup diced fresh peaches or diced frozen (thawed and drained) peaches
2 oz cream cheese, softened
3 tablespoons butter, softened
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla bean paste

Steps:

  • Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
  • In large bowl, beat all Cake ingredients except peaches with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Pour into pan. Sprinkle peaches on top of cake batter.
  • Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
  • In medium bowl, beat 2 oz cream cheese and the butter with electric mixer on medium speed until smooth. Beat in powdered sugar, 1 tablespoon milk and 1/2 teaspoon vanilla bean paste until smooth. Spread mixture on top of cooled cake.

Nutrition Facts : Calories 310, Carbohydrate 48 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 16 g, TransFat 0 g

PEACHES-AND-CREAM BUNDT CAKE



Peaches-and-Cream Bundt Cake image

This crowd-pleasing cake features the classic peaches-and-cream flavor pair. Instead of icing, the warm cake gets a liberal dusting of cinnamon sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Time 1h15m

Number Of Ingredients 11

3 sticks unsalted butter, room temperature, plus more for pan
3 cups plus 2 tablespoons all-purpose flour (spooned and leveled), plus more for pan
1 teaspoon baking soda
1 teaspoon fine salt
4 peaches, peeled, pitted, and diced small
2 1/4 cups sugar
6 large eggs, room temperature
1 1/4 cups sour cream
1 1/4 teaspoons pure vanilla extract
1 1/4 teaspoons ground cinnamon
Whipped cream (optional)

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 14-cup nonstick Bundt pan. Whisk together 3 cups flour, baking soda, and salt. Toss peaches with remaining 2 tablespoons flour to coat. In a large bowl, using a mixer, beat 2 sticks butter and 2 cups sugar on medium-high until fluffy and pale yellow. Beat in eggs, one at a time, until incorporated. With mixer on low, add flour mixture in 2 additions, alternating with sour cream, and beat until combined. Fold peaches and vanilla into batter and transfer to pan. Tap pan firmly on counter several times to remove any air bubbles and smooth top.
  • Bake until a toothpick inserted in center comes out clean, 1 hour. Transfer pan to a wire rack set over a rimmed baking sheet; let cool 15 minutes.
  • Meanwhile, melt remaining 1 stick butter. Combine remaining 1/4 cup sugar and cinnamon. Using an offset spatula or small knife, loosen cake from pan, then invert onto rack. Working in sections, brush cake with butter and sprinkle liberally with cinnamon sugar. Serve warm or at room temperature, with whipped cream if desired.

Nutrition Facts : Calories 426 g, Fat 22 g, Fiber 1 g, Protein 6 g, SaturatedFat 14 g

PEACHES AND CREAM CAKE (FROM SCRATCH)



Peaches and Cream Cake (From Scratch) image

I haven't made this yet, but it comes highly recommended by my daughter-in-law! It's a recipe from Mel's Kitchen Cafe.

Provided by swankypup

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 14

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla
2 eggs
1 cup milk
6 tablespoons butter, melted
29 ounces can sliced peaches/1 quart home-bottled peaches
2 (16 ounce) packages cream cheese, softened to room temperature (light or regular)
1 cup granulated sugar
6 tablespoons reserved peach juice
cinnamon-sugar mixture, for sprinkling

Steps:

  • Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan with cooking spray and set aside.
  • In a medium or large bowl, combine the flour, baking powder, salt, sugar and cornstarch. Blend. Make a well in the center and add the vanilla, eggs, milk and melted butter. Whisk together until well combined. Spread the batter evenly in the prepared pan.
  • Slice the peaches into bite-sized pieces, scattering them over the top of the batter evenly. In a medium bowl, beat the cream cheese, sugar and reserved peach juice together until light and creamy. Dollop the cream cheese mixture in tablespoon-sized spoonfuls over the top of the batter and peaches and then use a spatula to evenly spread together to form a creamy layer. It doesn't have to be perfect, just try to spread it as evenly over the top as possible (it's ok if peaches are peeking through in spots). Sprinkle the top of the cream cheese layer generously with cinnamon and sugar.
  • Bake for 45-60 minutes until the edges are puffed and golden and the cream cheese layer has bubbled slightly on top. This is a difficult cake to test for doneness because of the gooey cream cheese layer. If the middle is still jiggly, bake until it no longer jiggles and the cake batter layer is puffed and no longer runny. Serve warm or at room temperature.

Nutrition Facts : Calories 548.8, Fat 33.6, SaturatedFat 19, Cholesterol 132.4, Sodium 475.4, Carbohydrate 56, Fiber 1.6, Sugar 37.4, Protein 8.6

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