Peach Almond Upside Down Cake

August is National Peach Month. I’m a few days late, but Peach Almond Upside Down Cake is a delicious way to celebrate. I actually made this cake in August, so it’s all good!

Peach Almond Upside Down Cake 1

Researching peaches did give me information about peaches that I was not aware of. Did you know???

Peaches are from Florida and California, they are part of the rose family, along with plums, apricots, and almonds. I guess thats why peaches and almonds go together so well.

Peach Almond Upside Down Cake 8

They are all fuzzy, no fuzz, not a peach! There is a Peach Tower in South Carolina, a water tower in the shape of a peach.

They can reduce anxiety, peaches are called the fruit of calmness, who knew?

Peach Almond Upside Down Cake 4

Peaches are called stone fruit because of their hard pit. They are grown on grafted trees. Peach seeds do not bear fruit that is identical to their parent plants, so they are grown on grafted trees.

Peaches originally hail from China and came to the new world with Spanish Explorers.

Peach Almond Upside Down Cake 2

So, now that you know more than you ever wanted too about peaches, on to the recipe.

During peaches season I tend to gravitate towards crisps or cobblers, but I had been wanting a cake. A moist, delicious, cake.

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Almonds and peaches go together like a hand and a glove. A plan was well on it’s way.

The beautiful peach color of peaches begs for white cake. Now, normally I would have used my Best White Cake Ever recipe, but I was kind of in a hurry. Cake mix is easy and if you sparkle it up it tastes super.

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If you follow me you know my “thing” for bundt cakes. Its a relatively new obsession, which I indulge in as often as possible. Check our archives for all of the bundt recipes a What the Forks for Dinner?

As I stared at my pretty peaches, with visions of a bundt cake…..an upside down cake, of course.

I sliced two peaches, and diced one. The sliced peaches are placed on top of almonds covered with a brown sugar butter mixture.

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A white cake sparkled up with sour cream, almond extract, and diced peaches, poured over top and baked until a pick inserted comes out clean.

When flipped out onto a pretty serving plate, well all I can say is it stunning. The almonds, and peaches, have a beautiful glaze thats a touch crunchy over top of a beautiful pristine white cake.

No need for frosting, or any other decoration the Peach Almond Upside Down Cake stand on it’s own beauty.

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This cake keeps well if refrigerated, but it will not last long!!!!

Print

Peach Almond Upside Down Cake

  • Yield: 12 1x

Scale

Ingredients

  • 3 large ripe peaches, pitted and 2 cut into 8 slices and the remaining peach diced
  • 1/3 cup brown sugar
  • 4 Tbl. butter, melted
  • 1/3 cup sliced almonds
  • 1 white cake mix
  • 4 egg whites
  • ¾ cup sour cream
  • ¾ cup water
  • ¼ cup canola oil
  • 1/2 teaspoon almond extract

Instructions

  1. Combine the brown sugar and melted butter in a small sauce pan to dissolve the sugar.
  2. Coat a non-stick bundt pan with non stick cooking spray.
  3. Sprinkle almond in the bottom of the prepared bundt pan.
  4. Drizzle the brown sugar/butter mixture over almonds.
  5. Lay the peach slices in depressions on the bottom of the pan.
  6. Place cake mix in the bowl of a stand mixer.
  7. Add the egg whites, sour cream, water and oil.
  8. Starting on low speed and gradually increasing the speed. Mix for about 2-3 minutes into a thick fluffy consistency.Fold in the diced peaches.
  9. Pour batter carefully over peaches in the bundt pan. Place the pan on a cookie sheet. Bake in a preheated 350 oven about 50 minutes or until a wooden skewer comes out clean.
  10. Place on cooling rack for about 20-30 minutes. Gently dislodge around the perimeter of the cake using a knife or spatula. Place a cake plate on top and flip the cake out.
  11. If the peaches or any of the almonds ‘stick’ simply remove from the bottom of the pan and place atop the cake where they came out of.
  12. This cake keeps well for several days when refrigerated.

 

Pistachio Pudding Bundt Cake

Pistachio Pudding Bundt Cake the perfect springtime desert.

Pistachio Pudding Bundt Cake

I must confess, I am a new pistachio lover. I guess I had never really tried them…..they seemed like a lot of work and they were green……I wasn’t too sure about a green nut!

Well, surprise, surprise ……they are awesome!! Fresh out of the shell, they complement sweet or savory dishes,I even tried salt and pepper flavored ones, in the words of Rachael Ray…….yummo!!!

Pistachio Pudding Bundt Cake

The light green color of this bundt from Pinterest caught my eye. I remember with fondness when ‘Watergate” salad, then cake were popular. I was a Senior in High School when the Watergate Scandal broke.

The Jello Company had just introduced Pistachio pudding, and created a recipe using their new product, called Pistachio Pineapple Salad. Everyone was taking this new salad to parties and rumor has it that the name Watergate Salad, stuck was because it was full of marshmallows, bananas, and nuts and covered with fluff…..just like the Nixon administration.

The cake was made even more popular by being named Watergate Cake with Cover up Icing. The scandal, as all scandals do became the stuff of memories, but he cake has endured.

Pistachio Pudding Bundt Cake

This cake is not a Watergate cake, it more of a crumb bundt cake. A scratch cake with pistachio pudding. I never was very good a homemade cakes in the past but have developed a late life talent…….you can teach an old dog new tricks!

The cake is simple to put together and bake, due in part to the bakers best friend……the bundt pan. I currently have two bundt pans and will continue to buy different shapes. I love the contours that they create.

Pistachio Pudding Bundt Cake

OK, so the secret to getting that perfect eye-catching visual of a bundt cake are:

  1. Make sure to spray or brush the pan with non stick spray, or butter.    Make sure you get in every nook and cranny. If you hold the pan to the light you can see that sheen that the coating gives you will be in business. If you see any dry spot make sure to get them covered.
  2. Sprinkle the coated pan with flour, or cocoa if you are making a chocolate bundt. Again making sure to get the flour in all the nooks and crannies. Just keep tilting and tapping the pan. Don’t try to use your fingers or you will pull off the coating.
  3. Be sure to tap out any excess flour.
  4. Fill the pan and bake.
    Allow the cake to cool for 15 minutes on a wire rack before attempting to un-mold.
  5. To un-mold, run a butter knife around the edge of the pan and the tube in the middle. Don’t push the knife down the sides or you will ruin the pans effect.
  6. Place a large plate on top of the bundt pan, and invert the pan in one fluid motion, holding the plate tight to the pan. You might need to jiggle or tap the pan to remove the cake. You will feel when it gives.

Then ta-da you have the perfect bundt cake!

Pistachio Pudding Bundt Cake

Frosting of bundt cake…… needs to be a glaze. First its easy, and second you need no cake decorating skills needed!

For this cake, what else but a pistachio glaze and why not add a bit of that pistachio pudding to give it that green hint. Mix the pudding mix, and please use instant not the cooked pudding mix, with the water before adding to the powdered sugar. It makes for a smoother glaze. The recipe for the glaze can be tweaked to the consistency you desire.

Pistachio Pudding Bundt Cake

Give the glaze a couple of minute to set up before garnishing with the pistachios or they will run down the side of the cake with the glaze. Your garnish with be a border if you do not wait!

Pistachio Pudding Bundt Cake would make a great Easter cake with its light green color and the pretty visual of your bundt pan.

Or may throw a 70’s Watergate Party ……..for a blast form the past.

Either way enjoy this easy, pretty, Pistachio Pudding Bundt Cake!

Pistachio Pudding Bundt Cake

Print

Pistachio Pudding Bundt Cake

  • Author: Marty Boyd
  • Yield: 10 1x

Scale

Ingredients

  • Cake Ingredients
  • ¾ cup unsalted butter, room temperature
  • 1½ cups sugar
  • 1 package of instant jello pistachio pudding
  • 4 eggs
  • 1/2 cup chopped pistachios
  • 1¼ cup buttermilk
  • ⅓ cup canola oil
  • 1 tsp vanilla extract
  • 1¾ cups all-purpose flour
  • 3 tbsp cornstarch
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • Glaze Ingredients:
  • 1 cup powdered sugar
  • 2 tablespoons pistachio pudding
  • 1 tablespoon water
  • Chopped pistachios for garnish

Instructions

  1. Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan.
  2. In a medium bowl, whisk together the flour, cornstarch, baking powder and salt then set aside.
  3. Cream together butter and sugar until light and fluffy, about 3 minutes. Add in the pistachio pudding mix and combine thoroughly.
  4. Beat in the eggs, one at a time, making sure each is thoroughly incorporated.
  5. Mix in the chopped pistachios.
  6. Combine the buttermilk, oil and vanilla extract in a large measuring cup or bowl.
  7. Starting with the dry ingredients, alternating dry and wet, ending with wet. Mix on medium speed for 2 minutes after the last addition.
  8. Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a pick inserted into the center comes out clean.
  9. Let cake cool for 15 minutes and then invert the cake onto a baking rack to finish cooling.
  10. Pour Pistachio Glaze over cake when
  11. completely cooled and sprinkle the pistachios for garnish.

 

Triple Berry Bundt Cake

It’s only been one Monday and I miss #cakemonday…….

Triple Berry Bundt Cake

I made this cake a few weeks ago for #cakemonday. If you are new to the blog, one of my co-worker’s and fellow bloggers Kelly from Team By Team Cuisine  started #cakemonday as a way to make Mondays a little brighter.
Today although the sun is shinning brightly, there is no cake….boo!

Continue reading “Triple Berry Bundt Cake”