Peachalmond Bundt Cake Food

PEACH BUNDT CAKE

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.

ALMOND SHERRY BUNDT CAKE

Steps:

• Grease and flour a 10 inch bundt pan.
• In large bowl, combine cake mix, eggs, sherry, oil, pudding mix and nutmeg.
• Mix at low speed for 1 minute, scraping bowl as necessary.
• Mix at medium speed 3 minutes, again scraping bowl as necessary.
• (Or beat by hand about 5 minutes.).
• Pour half the batter into bundt pan.
• In a medium bowl mix first 4 streusel filling ingredients until crumbly.
• Sprinkle evenly over batter in bundt pan.
• Pour in remaining cake batter.
• Bake at 350 for 45-50 minutes.
• Cool on wire rack 15 minutes.
• Unmold from pan and cool completly on rack.
• To make the glaze, mix together the sugar, butter and sherry.
• Add hot water slowly until desired consistency.
• Brush completely cooled cake with sherry glaze and garnish with almond slices.

PRIZE WINNING ALMOND BUNDT CAKE

Steps:

• Preheat oven to 350°F; grease and flour a bundt pan.
• Beat sugar, egg, almond extract, milk and softened butter together.
• Gradually add flour, baking powder and cinnamon.
• In bottom of greased bundt pan, sprinkle almonds and raw sugar to make a nice crunchy topping.
• Pour cake batter over almonds/sugar.
• Bake for 50 minutes or until toothpick comes out clean from center of cake.
• Cool for 15-20 minutes, then remove from pan.
• Cool on wire rack.
• Serve warm or cooled - your preference.

PEACH-ALMOND UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F. Lightly butter a 9-inch-round cake pan. Melt 1 tablespoon butter in a medium skillet over medium heat. Add 3/4 cup sugar and 1 tablespoon water and cook, stirring occasionally, until smooth and deep golden brown, 8 to 11 minutes. Pour the mixture into the prepared pan and tilt to coat the bottom. Arrange the peach wedges snugly in the bottom of the pan in a single layer, cutting to fit if needed.
• Combine the flour, almonds, baking powder and salt in a food processor and pulse until the almonds are finely ground.
• Beat the remaining 7 tablespoons butter and 3/4 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and almond extracts. Beat in the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour mixture; beat in each addition until just incorporated.
• Spread the batter evenly in the prepared pan and bake until golden and a toothpick inserted into the center comes out clean, about 45 minutes. Transfer to a rack and let cool 30 minutes. Invert onto a plate and let cool completely. Serve with ice cream.

PEACH POUND CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; add to the batter alternately with sour cream, beating well after each addition. Fold in the peaches., Pour into a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

APRICOT ALMOND BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F, then greast & flour 10" bundt pan.
• With electric mixer, cream together the butter & sugar.
• Add eggs, one at a time, before adding extract.
• In another bowl, sift or whisk together flour, baking powder & salt.
• Add flour mixture to butter mixture alternately with sour cream.
• Sprinkle 1/2 cup almonds on bottom of pan.
• Pour half the batter over nuts.
• Arrange remaining nuts over batter.
• Drop spoonsful of apricot preserves over the nuts, but not touching side of pan.
• Pour remaining batter over the preserves.
• Bake for 55 minutes.

CHERRY ALMOND BUNDT CAKE

Steps:

• Preheat oven to 350°; brush the inside of a 10-cup Bundt pan thoroughly with melted butter and dust it lightly with flour (use a pastry brush to help distribute the flour and tap out any excess).
• In a medium saucepan, combine 1/4 cup sugar with the cornstarch; stir in the cherries, orange juice, lemon zest, and 1/4 teaspoon almond extract.
• Bring to a boil over med-high heat and cook, stirring occasionally, for 5-7 minutes, or until the mixture has thickened considerably and reduced to about 1 cup.
• Whisk the cake flour, almond flour, baking powder, baking soda, and salt in a bowl until well combined.
• In the bowl of a stand mixer fitted with paddle attachment, beat the butter with the remaining 1 cup sugar and the canola oil on medium-low speed for 2-3 minutes, until light and fluffy.
• Beat in the vanilla and remaining 1 teaspoon almond extract.
• Add the eggs, one at a time, beating well after each addition.
• With the mixer on low, add the flour mixture (in three increments) alternating with the yogurt (in two increments), beginning and ending with flour and beating until just incorporated.
• Pour a little more than half of the batter into prepared pan.
• Spoon the cherry mixture directly on top of the batter, then pour the remaining batter over the cherries.
• Using a knife, swirl the batter and cherries together.
• Bake for 50-60 minutes, until a toothpick comes out with no crumbs (it may have cherries on it).
• Let the cake cool completely in the pan on a wire rack.
• Carefully run a knife around the edges of the pan and the center tube to loosen the cake from the sides.
• Invert the pan onto a serving plate.
• Make the glaze-whisk the powdered sugar, almond extract, water, and salt in a small bowl until smooth.
• Drizzle the glaze over the cake, then sprinkle with sliced almonds.
• The cake will keep in an airtight container at room temperature for up to 2 days.
• The unglazed cake will keep, wrapped well in a layer of plastic wrap and a layer of foil, in the freezer, for up to 2 weeks.

FIG & ALMOND BUNDT CAKE

Steps:

• Grease and flour a 9-inch Bundt pan.
• In a food processor pulse with a metal blade almonds to a fine crumb add flour, baking powder, cinnamon, and salt pulse to mix and lighten.
• Beat together sugar and oil until light and fluffy. Add eggs, one at a time, beating after each addition. Add vanilla and almond extract.
• In a mixer at low speed, beat flour into egg mixture a little at a time, alternating with orange juice. Stir in figs. Spoon batter into prepared baking pan; smooth top.
• Bake cake at 350° for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool fig cake in pan on rack for about 5 minutes; remove from pan to rack to cool completely. Dust with powdered sugar if desired.

GLAZED ALMOND BUNDT CAKE

Steps:

• Preheat oven to 350°; prepare 12-cup Bundt pan using butter and flour or Baker's Joy; set aside.
• Mix the flour, baking powder, salt, and ground almonds together; set aside.
• In a big bowl, beat the butter with 1 ½ cups sugar until light and fluffy.
• Beat in the eggs one at a time, beating well after each addition.
• Stir in the almond and vanilla extracts.
• Stir in the flour mixture alternating with the milk, mixing only until blended; pour batter into prepared pan.
• Bake for 60-70 minutes or until a pick comes out clean.
• Let cake cool in the pan for 10 minutes, then turn out onto a wire rack.
• Cool 10 minutes longer; place the rack over wax paper to catch the topping drippings.
• Make the topping: add all ingredients to a saucepan; bring to a boil.
• Decrease heat and stir until sugar dissolves and the mixture is slightly thickened.
• Pour the topping over the warm cake and serve warm or at room temperature.

BLUEBERRY ALMOND BUNDT CAKE

Steps:

• Greace 10-cup (2.5 L) deocorative Bundt or tube pan.
• In bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in lemond rind and juice. In separate bowl, whisk together flour, almonds, baking powder, baking soda and salt; stir half into butter mixture.
• Stir in sour cream, stir in remaining flour mixture. Fold in blueberries. Scrape into prepared pan.
• Bake in center of 325 degree oven until cake tester inserted into centre comes out clean, about 45 minutes.
• Let cool on rack for 10 minutes. Invert onto rack and let cool.
• Icing: In small bowl, combine icing sugar, milk and almond extract; drizzle over cake. Sprinkle with toasted almonds.
• Enjoy !

CHERRY VANILLA ALMOND BUNDT CAKE

Steps:

• Preheat oven to 350°F Grease and flour a 12-cup bundt pan.
• Sift flour, baking powder and salt together. Set aside.
• Beat butter until soft, about 2 minutes. Slowly add the sugar. Beat on medium speed until the mixture is fluffy, about 2 minutes.
• Crack eggs into a separate bowl and add to batter one at a time. Then beat on medium speed for an additional 2 minutes. Add vanilla and almond extract.
• Beginning and ending with the flour, mix 1/3 of the flour into the wet mixture, then 1/2 of the milk, alternating until all ingredients are mixed.
• Toss cherries with the ground almonds then fold cherry mixture into the batter, being careful to fully incorporate the cherry juice.
• Transfer batter to bundt pan, filling about 3/4 full.
• Bake cake until an inserted toothpick or cake tester comes out clean, about 40 minutes.
• Let rest 10-15 minutes before removing from pan.
• Turn cake out onto rack and cool completely.
• Serve with lightly sweetened whipped cream or a light dusting of powdered sugar.