Sunday, November 15, 2015

National Bundt Cake Day

Everything has its "day" and today is National Bundt Cake Day
 I only know this because of Debbie at Mountains Breath - she makes great bundt cakes.

She is the Bundt Cake Queen in my eyes!


So, I pulled out my bundt pans - but I really should have just made one large cake with this recipe...another lesson learned!

If you have been following along, you know that I have had some bundt cake disasters (here) but for some reason, I just keep trying and trying (here)!  I even have a broken cake in the freezer in case I need to make a quick trifle!

So, when Debbie mentioned National Bundt Cake Day, I thought I would give it another shot, so today I made a
Peach Bundt Cake


I used a 15 oz can of peaches in this recipe...


...and honey bourbon vanilla - yum!


They came out of the pan quite easily - I haven't always had good luck with that!!


They can be dusted with sugar...


...but at the last minute I decided to drizzle some peach glaze over them.



Here is the recipe:

 Peach Bundt Cake
1/2 c butter
1 c sugar
2 eggs
1 t vanilla - I used honey bourbon vanilla
2 c flour
1 T and 1t baking powder
1 c milk
1 can chopped peaches, drained, liquid reserved (15 oz)
1 t cinnamon
1/4 c brown sugar

Oven to 350'
Butter and flour bundt pan
Cream butter and sugar, add eggs one at a time.  Add vanilla (I used bourbon honey vanilla).
In a separate bowl combine flour and baking powder.
Alternately add flour and milk to butter mixture.
In another bowl add drained peaches, cinnamon and brown sugar.  Toss to coat.
Fill bundt pan with 1/2 cake mix and then add peaches on top.  Finish by pouring rest of cake mix on top of peaches.
Bake for 45 min - cool for 10 min then turn cake upside down onto a plate.
When cool, dust with confectionary sugar.  (I used the reserved peach liquid and mixed it with confectionary sugar to make a glaze - that really enhanced the peach flavor of the cake!)

I am sure Debbie has a work of art posted on her blog, so hop on over and check it out!
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7 comments:

  1. LOL- Can you believe there is a National Bundt Cake day? LOL It is fun to see a resurgence of bundt cakes again. They were out of favor for so many years and now are making a comeback. Love it.
    Those turned out GREAT, Patti! xo Diana

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  2. I'll trade you a slice of your peach cake for a slice of my lemon. LOVE peach!!! Foolproof method: liberally butter the inside of the pan (fingers work best), then spray Pam or canola oil on top of the butter. No flour needed. Fill and bake. When done, let the cake cool in the pan for about 20 minutes. Then bang the bottom of the pan on the floor, repeatedly - HARD - until you feel the cake loosen from the sides. Voilà.

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  3. Patti, I guess I missed that this was National Bundt Day, though I doubt I would have been in the kitchen baking. Love your clever pan of minis. Thanks for the recipe. The cakes look delicious. I like the drizzle!

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  4. I missed Bundt day again this year-bummer! But I love your pan:@)

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  5. Oh, yum! I love making bundt cakes, too, and that mini pan is so cute! Must get my hands on some of that bourbon. Gosh it sounds good...

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  6. I never knew there was such a day! Those look delish!

    Jeanine

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  7. mmm the cakes look sooo yummy and way too cute! I am glad you tried them 'cause they look wonderfully delicious! Love the pan! Thanks for the recipe! Happy week!~hugs, Poppy

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