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One-Bowl Peaches and Vanilla Bean Bundt Cake

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One-Bowl Peaches and Vanilla Bean Bundt Cake
  • Prep Time 20 min
  • Total Time 2 hr 20 min
  • Servings 12
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This peach bundt cake is bursting with flavor, thanks to fresh peaches and vanilla bean paste.

Ingredients

Cake

1
box Betty Crocker™ SuperMoist™ 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

Peach Glaze

2
oz cream cheese, softened
3
tablespoons butter, softened
1
cup powdered sugar
1
tablespoon milk
1/2
teaspoon vanilla bean paste

Directions

  • 1 Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
  • 2 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.
  • 3 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.
  • 4 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.
Tips  

Expert Tips

Vanilla bean paste is available at many grocery stores and superstores. If desired, substitute an equal amount of vanilla extract in place of the vanilla bean paste. Or, use half of a scraped-out vanilla bean.

This cake was photographed using a chiffon bundt pan. Deeper pans like the chiffon bundt pan may require an additional 2 to 7 minutes of bake time.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
90
)
Daily Value
Total Fat
10g
16%
(
Saturated Fat
6g
28%
,
Trans Fat
0g
)
Cholesterol
70mg
23%
Sodium
360mg
15%
Total Carbohydrate
48g
16%
(
Dietary Fiber
0g
0%
,
Sugars
16g
)
Protein
5g
Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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