Peach Breakfast Bundt Recipes

PEACH BUNDT CAKE

Peach Bundt Cake image

If you have fresh peaches, they'll work great in this cake. Just make sure they're peeled. Frozen fruit won't work, because the water content is too high.

Provided by Antonia Lofaso

Categories dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 10

Ingredients

2 sticks (1 cup) unsalted butter, softened
2 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
One 16-ounce can sliced peaches, drained of juices and roughly chopped
3 cups all-purpose flour (see Cook's Note)
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
1/4 cup buttermilk or whole milk
Nonstick vegetable oil spray

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 COFFEE CAKE II

Peach Coffee Cake II image

This is a great recipe I came up with when our white peach tree yielded sooo many peaches I had to figure out many ways to use them.... Even my kids love this one -- they will eat it all day....

Provided by Cookin_Queen

Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes

Time 1h5m

Yield 16

Number Of Ingredients 15

Ingredients

1 cup white sugar
½ cup butter, softened
1 cup sour cream
1 teaspoon vanilla extract
2 eggs, lightly beaten
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
4 cups peeled, pitted and sliced peaches
¼ cup all-purpose flour
¼ cup white sugar
¼ cup chopped pecans
1 teaspoon ground cinnamon
3 tablespoons cold butter

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch baking pan.
In a large bowl, cream together 1 cup sugar and 1/2 cup butter. Beat in sour cream, vanilla, and eggs. Mix in flour, baking powder, baking soda, and salt. Spread 1/2 the batter into the baking pan. Layer with peaches, and top with remaining batter.
In a small bowl, mix 1/4 cup flour, 1/4 cup sugar, pecans, and cinnamon. Cut in cold butter until the mixture resembles coarse crumbs. Sprinkle evenly over the batter.
Bake 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 256.3 calories, Carbohydrate 32.2 g, Cholesterol 50.6 mg, Fat 13.1 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 7.2 g, Sodium 219.9 mg, Sugar 17.8 g

PEACH BUNDT CAKE RECIPE - (4/5)

PEACH BUNDT CAKE Recipe - (4/5) image

Provided by cecelia26_

Number Of Ingredients 9

Ingredients

1 box of white cake mix
2 small boxes of instant vanilla pudding
1/2 cup of oil
1 1/4 cups water
4 eggs
1 cup chopped fresh or frozen (thaw them out completely first) peaches
2 cups powdered sugar
2-3 tablespoons of milk
1/2 teaspoon almond extract

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.

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