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Archive for March 29th, 2013

peach cake finished

The other day I wanted something easy to make that tasted of sunshine and warm days. Peaches came to mind and since I have a thing for bundt cakes (so simple to make with very little effort and always tasty), I decided to incorporate the two.

This cake comes together in a snap, although the reduction sauce takes a little time and attention. You can skip it if you want, but it does add a nice layer of flavor to the finished dish.

Enjoy a little burst of summer flavor!

Ingredients

Ingredients

Mix up the batter. It will be really thick, so don't panic.

Mix up the batter. It will be really thick, so don’t panic.

 

Drain peach juice into a heavy-duty saucepan. Make sure you get all of it you can.

Drain peach juice into a heavy-duty saucepan. Make sure you get all of it you can.

 

Slice peaches into bite-sized pieces. You should have about a cup or so.

Slice peaches into bite-sized pieces. You should have about a cup or so.

Pour half of the batter into greased bundt pan. Sprinkle in peaches. Top with remaining batter.

Pour half of the batter into greased bundt pan. Sprinkle in peaches. Top with remaining batter.

 

Tamp pan to get out air bubbles then bake for about an hour or until edges pull away from pan.

Tamp pan to get out air bubbles then bake for about an hour or until edges pull away from pan.

 

Golden brown loveliness!

Golden brown loveliness!

 

Let cool completely then place on cake plate or platter.

Let cool completely then place on cake plate or platter.

 

Nuke frosting for about 12 seconds then pour over cake.

Nuke frosting for about 12 seconds then pour over cake.

 

Add sugar to peach juice and cook over medium heat for about 15-20 minutes, or until juice is thickened like syrup. Stir occasionally.

Add sugar to peach juice and cook over medium heat for about 15-20 minutes, or until juice is thickened like syrup. Stir occasionally.

 

 

Your reduction sauce will be a lovely amber color - like honey.

Your reduction sauce will be a lovely amber color – like honey.

Pour it into a pitcher...

Pour it into a pitcher…

And admire your handiwork before slicing the cake and serving with a drizzle of the syrup and a dollop of whipped cream.

And admire your handiwork before slicing the cake and serving with a drizzle of the syrup and a dollop of whipped cream.

 

 

Peach Bundt Cake

1 box French Vanilla Cake Mix

1 small package instant cheesecake pudding

1 (15.25 oz) can peaches

1 cup sour cream

1/2 cup water

1/2 cup oil

3 eggs

1/2 cup cream cheese frosting

Peach Reduction Sauce

whipped cream

Preheat oven to 350 degrees.

Blend dry ingredients. Slice peaches into bite-sized pieces. Set aside.  Lightly beat eggs then mix eggs, water, oil and sour cream with dry ingredients. Beat on medium speed until combined. The batter will be super thick, so don’t panic.

Scoop half the batter into a greased bundt pan, evening it up as best you can (I tap the pan on the counter to get out air bubbles and even up the batter). Sprinkled peaches around the batter layer then top with the remaining batter.  Bake for one hour or until it starts to pull away from the edges of the pan.

Let cool completely then invert on a cake plate. Put frosting into a microwaveable pitcher or bowl and nuke it for about 12 seconds. It doesn’t take very long at all. Drizzle over cake. Serve with peach reduction sauce and a dollop of whipped cream.

Peach Reduction Sauce

Juice drained from can of peaches (about 1 cup)

1/3 cup sugar

In a heavy saucepan, stir sugar into peach juice and cook on medium heat for about twenty minutes, stirring occasionally. The juice will reduce down and thicken into a lovely amber-colored sauce that tastes wonderfully divine.

She Who Had No Idea Captain Cavedweller Would Like This So Much

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