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One-Bowl Peaches and Vanilla Bean Bundt Cake

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  • Prep 20 min
  • Total 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.
By Betty Crocker Kitchens
Updated Jul 30, 2014
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Ingredients

Cake

Peach Glaze

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

Steps

  • 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 from the Betty Crocker Kitchens

  • tip 1
    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.

Nutrition

Nutrition Facts are not available for this recipe
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