New Year’s Bundt Cake

New Year’s Bundt Cake is a delightful and festive treat that perfectly captures the spirit of celebration. With its moist texture and a burst of fruity flavor from the peaches, this cake is an elegant addition to any New Year’s gathering. Its unique combination of lemon cream and canned peaches elevates it from a simple dessert to a show-stopping centerpiece that will impress your family and friends as you ring in the new year.

Ingredients

• 3 large eggs (3 large eggs)
• 150g granulated sugar (3/4 cup granulated sugar)
• 150ml vegetable oil (2/3 cup vegetable oil)
• 150ml milk (2/3 cup milk)
• 300g all-purpose flour (2 ½ cups all-purpose flour)
• 15g baking powder (1 tablespoon baking powder)
• A pinch of salt (a pinch of salt)
• 270g canned peaches, drained and chopped (1 cup canned peaches, drained and chopped)
• 2 egg yolks (2 egg yolks)
• 100g granulated sugar (1/2 cup granulated sugar)
• 80g cornstarch (1/3 cup cornstarch)
• Zest & juice of 1 lemon (zest & juice of 1 lemon)
• 600ml whole milk (2 ½ cups whole milk)
• Powdered sugar for decoration (powdered sugar for decoration)

Directions

1. In a mixing bowl, whisk the egg yolks with 100g (1/2 cup) of granulated sugar and cornstarch to create a smooth lemon cream. Add the lemon zest, lemon juice, and 600ml (2 ½ cups) of whole milk. Stir until creamy and place it in the refrigerator to chill.

2. Preheat your oven to 175°C (350°F) and prepare a bundt pan by greasing it lightly to ensure easy release later.

3. In another bowl, beat the 3 large eggs with 150g (3/4 cup) of granulated sugar until the mixture becomes frothy. Gradually mix in 150ml (2/3 cup) of vegetable oil and 150ml (2/3 cup) of milk.

4. Combine the wet ingredients with the sifted dry ingredients, including 300g (2 ½ cups) of all-purpose flour, 15g (1 tablespoon) of baking powder, and a pinch of salt. Mix until just combined.

5. In the prepared bundt pan, layer half of the cake batter followed by the chilled lemon cream, and then add a layer of chopped peaches. Top with the remaining batter.

6. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.

7. Once baked, allow the cake to cool completely before removing it from the bundt pan.

8. Dust the top of the cooled cake with powdered sugar before serving.

Prep Time: 20 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 10 minutes
Servings: 10-12 servings
Nutrition info: Approximately 300 calories per slice.

How to serve

To serve New Year’s Bundt Cake, slice it into generous pieces, making sure to include some of the luscious lemon cream and peach layers in each slice. This cake is fantastic on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence. For a festive touch, garnish each slice with candied lemon peels, fresh fruit, or edible flowers. It’s a perfect way to celebrate new beginnings surrounded by loved ones.

FAQs

1. Can I use fresh peaches instead of canned?
Absolutely! Fresh peaches can be used, but make sure to peel and chop them first. Just ensure they are ripe for the best flavor.

2. How long can I store the Bundt Cake?
The Bundt Cake can be stored in an airtight container at room temperature for up to 3 days. Refrigeration can extend freshness slightly.

3. Can I freeze New Year’s Bundt Cake?
Yes! The cake can be frozen for up to 3 months. Wrap it well in plastic wrap and aluminum foil before freezing. Thaw it at room temperature before serving.

New Year’s Bundt Cake

This delightful New Year’s Bundt Cake combines moist cake with a fruity burst of canned peaches, elevated by a smooth lemon cream, making it a show-stopping centerpiece for any celebration.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 servings

Course: Celebration, Dessert

Cuisine: American, Holiday

Calories: 300

Ingredients Method Notes

Ingredients

  

Cake Batter

• 3 large eggs 3 large eggs
• 150 g 150g granulated sugar (3/4 cup granulated sugar)
• 150 ml 150ml vegetable oil (2/3 cup vegetable oil)
• 150 ml 150ml milk (2/3 cup milk)
• 300 g 300g all-purpose flour (2 ½ cups all-purpose flour)
• 15 g 15g baking powder (1 tablespoon baking powder)
• a pinch salt A pinch of salt

Lemon Cream

• 2 egg yolks 2 egg yolks
• 100 g 100g granulated sugar (1/2 cup granulated sugar)
• 80 g 80g cornstarch (1/3 cup cornstarch)
• 1 Zest & juice of 1 lemon
• 600 ml 600ml whole milk (2 ½ cups whole milk)

Filling

• 270 g 270g canned peaches, drained and chopped (1 cup canned peaches, drained and chopped)

Decoration

• Powdered sugar for decoration

Method

 

Preparation of Lemon Cream

1. In a mixing bowl, whisk the egg yolks with 100g of granulated sugar and cornstarch to create a smooth lemon cream.
2. Add the lemon zest, lemon juice, and 600ml of whole milk. Stir until creamy and place it in the refrigerator to chill.

Batter Preparation

1. Preheat your oven to 175°C (350°F) and prepare a bundt pan by greasing it lightly.
2. In another bowl, beat the 3 large eggs with 150g of granulated sugar until frothy.
3. Gradually mix in 150ml of vegetable oil and 150ml of milk.
4. Combine the wet ingredients with the sifted dry ingredients: 300g of all-purpose flour, baking powder, and salt. Mix until just combined.

Assembly and Baking

1. In the prepared bundt pan, layer half of the cake batter, followed by the chilled lemon cream, and then add a layer of chopped peaches. Top with the remaining batter.
2. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
3. Allow the cake to cool completely before removing it from the bundt pan.
4. Dust the top of the cooled cake with powdered sugar before serving.

Notes

For serving, slice the cake into generous pieces, ensuring to include some of the lemon cream and peach layers in each slice. Pairs beautifully with whipped cream or vanilla ice cream, and can be garnished with candied lemon peels, fresh fruit, or edible flowers.