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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.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
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.