Peach Vanilla Bean Bundt Cake

I just recently had my best friend move on the first of the month. We knew that we needed to get together and do something before that day came and before I had my baby. I got induced on the 24th of June and so I decided to invite Kayla (my friend) over to my place.

When we both lived at Foxwood apartments we would get together and just make food for fun. That is actually what inspired this blog. We used to just be together and eat food and talk. It was the best. So when I told her to come over on the 23rd I knew that we should cook something. 

I was in the mood to do something sweet rather than savory, so was she. So we pulled up *ta da* what else but Pinterest. We found a bunt cake that really appealed to us so we decided to try it.

We had to change a few things due to a lack of a really good strainer and we couldn't find vanilla bean but it still turned out amazing! Hope you try it and love it just as much as we did!

Peach Vanilla Bean Bundt Cake with Peach Soaking Syrup
Makes 10-inch bundt cake, serving 12 to 14

Cake
Ingredients
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
1 vanilla bean, split, seeds  (We used vanilla extract instead. We couldn't find any vanilla beans)
1 cup sour cream
1 ½ cups diced fresh peaches

Syrup
Ingredients
⅓ cup fresh peach puree, strained (We took peaches we had diced up and put them in the food processor to make the puree. We would have strained it more if we could have but I didn't have a small enough holed strainer. The small chunks were not bad on the cake in the end.)
⅔ cup granulated sugar
1 tablespoon orange juice

Method
Place rack in center of oven, and preheat oven to 350. Grease and lightly flour inside of 10 inch bundt pan.

Whisk together flour, baking powder, baking soda and salt in a large bowl. Set aside.

Using either a stand mixer (paddle attachment) or a hand mixer, beat the butter at medium speed until creamy, about 2 minutes. Gradually add sugar and beat at medium-high speed until the mixture is light in texture and color, about 3 minutes. Beat in eggs one at a time, beating for 30 to 40 seconds after each addition. Scrape down sides of bowl as necessary. Beat in vanilla bean. At low speed, add flour mixture in three additions, alternating with sour cream. (Add a bit of flour, a bit of sour cream, a bit of flour, a bit of sour cream, a bit of flour.)

Scoop half of batter into pan and spread with spatula. Sprinkle with peaches. Scoop remaining half of batter on top of peaches. Smooth with spatula.

Enjoy!

Baked Oatmeal

I made this last night so I could have it for breakfast. OH MY. I loved this so much. I was going to try a recipe that my friend Katie Smith had posted on her blog but she put sugar in the directions and salt in the ingredients. I didn't want to take that chance. :D SO! I found this one and made it at like 10 pm. Yes! Here is what I put in it. (I got the recipe from Taste of Homes)

Baked Oatmeal

Ingredients

• 3 cups quick-cooking oats
• 1 cup packed brown sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 eggs
• 1 cup milk
• 1/2 cup butter, melted

Directions

• In a large bowl, combine the oats, brown sugar, baking powder, salt and cinnamon. In another bowl, whisk the eggs, milk and butter. Stir into oat mixture until blended.
• Spoon into a greased 9-in. square baking pan. Bake at 350° for 40-45 minutes or until set. Serve warm with milk. Yield: 9 servings.

The recipe said to put in additional milk but I used my last bit of milk making it so I didn't serve it with milk. It was delish none the less. I cut up some peaches and served it that way. I would have had raspberries and/or strawberries but they are all gone. I ate them. So yummy.

Try it one of these mornings! I promise you will like it.