This month, #BundtBakers join forces to bring you a delicious array of bundts that feature fruit and nuts.
This classic vanilla bundt features fresh, seasonal peaches finished with a date and pecan topping and simple icing drizzle.
This month’s hostess with the mostess is Shilpi of the blog, Simply Veggies.
Our theme is fruit and nuts, as mentioned above. I could not think of a better theme for the month of July.
With all the abundance of fruit in season and on hand, I could not decide between peaches or cherries. I ultimately chose peaches because I think they pair so perfectly with pecans. On a last minute whim, I threw in dates- just what this cake needed.
It is moist and rich with flavor. The sweet fruit cuts right into the vanilla base, and it all comes full circle with the pecans and simple icing drizzle on top.
When the bundt finished cooking and was cooled, I couldn’t possible flip it over and conceal that beautiful topping, so I flipped it again and served it upside-down.
The toughest part about this cake was keeping myself from picking at that irresistible topping while photographing it.
That slice you see was devoured within a minute once our little photoshoot wrapped.
We split the slice three ways and upon first bite, we all looked at each other thinking, this cake would be a sure hit.
Living the Gourmet
15 minPrep Time
30 minCook Time
45 minTotal Time
- 3 – 4 peaches – peeled and sliced
- 1 cup pitted dated
- 1 cups pecans
- 1/4 cup brown sugar
- 2 tbs. vanilla
- 2 tbs. marmalade
- 21/2 cup flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 cup sugar
- 2 eggs
- 4 tbs. butter
- 2 tbs. canola oil
- 1 cup milk
- 1 tbs. vanilla
- 3/4 cup icing sugar
- 1/4 teaspoon vanilla
- 1-2 tablespoons milk
- Place the dates, marmalade and pecans in a food processor and process. Place the peaches in a bowl with the vanilla and brown sugar and let soak while preparing the batter.
- Preheat Oven 350 degrees F.
- In a bowl; place the sugar, butter, canola oil and beat with a hand mixer. Add the vanilla, eggs and milk and once again beat with a hand mixer.
- In a separate bowl, combine the flour, salt and baking powder. Slowly add the dry ingredients to the wet ingredients with the mixer on low.
- Butter a bundt pan; add the batter to the pan. Gently, push the peaches into the batter. Top the batter with the date mixture; gently pushing it into the batter.
- Bake 30 – 35 minutes or until the toothpick test comes out clean.
- In a small bowl, bowl combine all ingredients for the dicing and drizzle liberally over cooled cake. Let the drizzle set for a few minutes and serve.
Enjoy with Love,
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
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