Peach Cordial Mini Bundt Cakes Recipes

Steps:

• Butter and flour six 1-cup fluted individual tube pans or eight 3 1/4-inch muffin cups. Set aside. In a 1-cup glass measuring cup combine peach nectar and rum; set aside. 2. In a large mixing bowl beat 1/2 cup of the softened butter with an electric mixer on medium speed for 30 seconds. Add 1 cup of the granulated sugar; beat 2 minutes. Add eggs, one at a time, beating well after each. Beat in the almond extract and the vanilla. Sift the flour, baking powder, kosher salt and baking soda into the batter. Beat just until combined. Add 1/2 cup of the rum mixture and the boiling water. Stir by hand until the liquids are incorporated. Divide batter evenly among the prepared pans. 3. Bake in a 350 degrees F oven for 20 to 25 minutes for the fluted individual tube pans or 18 to 20 minutes for the 3 1/4-inch muffin cups or until a toothpick inserted near centers comes out clean. 4. Meanwhile, for syrup, in a small saucepan combine 1/4 cup of the remaining rum mixture with the remaining 1/4 cup granulated sugar and the remaining 1/4 cup softened butter. Cook and stir until sugar dissolves and mixture just come to a simmer. Remove from heat. 5. Place cakes in pans on a wire rack. Using a toothpick, poke about a dozen holes in each cake. Slowly and evenly spoon syrup over cakes. Cool in pans about 1 hour or until cakes absorb syrup. Unmold cakes. 6. For glaze, in a medium mixing bowl combine the remaining 1/4 cup peach mixture, the powdered sugar, and 1/4 cup melted butter. Stir briskly to combine. Drizzle over cakes.

Steps:

• Heat oven to 350°F. Generously spray 12 nonstick mini fluted tube cake pan cups (4x1 3/4-inch) with baking spray with flour. In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally.
• In small bowl, place 1/2 cup of the batter; stir in 1 teaspoon of the pink food color until blended. Divide remaining yellow cake batter equally into cake pan cups (about 1/3 cup each). Drop 2 teaspoonfuls of the pink batter onto cake batter in each of the cake pan cups. Using table knife, stir in a circle 2 to 3 times to swirl color.
• Bake 14 to 17 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Carefully loosen around sides of each cake with small, thin metal spatula; turn upside down onto cooling rack, and remove pans. Cool completely, about 30 minutes.
• Place cooling rack with cakes over cookie sheet or waxed paper. In small microwavable bowl, add frosting and remaining pink food color (about 1 1/2 teaspoons); mix to blend. Microwave uncovered on High 10 to 15 seconds, stirring until smooth glaze consistency. If necessary, heat in additional 5-second increments, stirring after each, until smooth glaze consistency. Carefully spoon 1 tablespoon over tops of cakes (allow some frosting to drip down). Sprinkle tops of cakes with sprinkles.
• Store loosely covered at room temperature.

Steps:

• Mix cake mix, eggs, oil and almond flavoring until smooth. It will be fairly stiff. I found chopping the peaches in the pie filling in half works best. Gently fold pie filling into cake mixture until all is blended. Try not to break the peaches up anymore than necessary. Pour into well greased bundt pan. Bake at 350 degrees until cake tests done.
• Let cool completely in pan before removing from pan.
• Make glaze to desired consistency and pour over cooled cake.
• Glaze and serve. Looks lovely with fresh peach slices as a garnish.
• (You can do the same with a chocolate cake and cherry pie filling, omitting almond flavoring).

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar.
• In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan.
• Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees. Butter and flour a 14-cup nonstick Bundt pan. Whisk together 3 cups flour, baking soda, and salt. Toss peaches with remaining 2 tablespoons flour to coat. In a large bowl, using a mixer, beat 2 sticks butter and 2 cups sugar on medium-high until fluffy and pale yellow. Beat in eggs, one at a time, until incorporated. With mixer on low, add flour mixture in 2 additions, alternating with sour cream, and beat until combined. Fold peaches and vanilla into batter and transfer to pan. Tap pan firmly on counter several times to remove any air bubbles and smooth top.
• Bake until a toothpick inserted in center comes out clean, 1 hour. Transfer pan to a wire rack set over a rimmed baking sheet; let cool 15 minutes.
• Meanwhile, melt remaining 1 stick butter. Combine remaining 1/4 cup sugar and cinnamon. Using an offset spatula or small knife, loosen cake from pan, then invert onto rack. Working in sections, brush cake with butter and sprinkle liberally with cinnamon sugar. Serve warm or at room temperature, with whipped cream if desired.

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.

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.