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!

The Chocolate Triple Threat

A woman in my home ward, Debbie May, has the most amazing cake recipe. It is chocolate with chocolate chips and powdered sugar on top. Soooo good I promise. Believe me, I am not a huge cake person, or chocolate person for that matter so this is a big deal that I love this cake. Well for Father's day I decided that I wanted to make it for my papa. He loves this cake way more than I do. I called Debbie and got the recipe from her so I could make it. This cake has now become a signature cake for me. This and Pumpkin Chocolate Chip Cookies are my deserts that I love to make and eat. They are so moist but don't last that long because you eat it. So, beware. This cake may end up being habit forming/very addicting for ones sweet tooth.

Here is what I am going to call The Chocolate Triple Threat:

1 Devil's Food Cake mix (I use the Betty Crocker or Pillsbury brand. It is has a little more moisture to it.)

1 Large Box of INSTANT Chocolate Pudding 

1 Cup Sour Cream

4 Eggs

1/2 cup Water

1/2 cup Oil

1 tsp Vanilla

1 bag of Semi-Sweet Chocolate Chips (you can use milk or dark chips too but I prefer semi-sweet.)

Powdered Sugar

Preheat oven to 350 degrees F. Mix cake mix, pudding mix, sour cream, eggs, water, oil, and vanilla together in a large bowl. It is going to be thicker than if you had made just the cake. It will be sticky and stick to itself. Fold in chocolate chips. Put in a greased pan. Then bake for 45-50 minutes. Remember *ovens may vary* haha. For the greased pan: I use a bunt pan. It looks pretty at the end and cooks better. I use Crisco and spread it over the pan then put flower to line it before I put the cake mix in. 

When you use the bunt pan, you can then pop it out after it has had about an hour to cool down. It will still be pretty warm so don't worry. Pop it out on a decorative plate or any type of plate really, and sprinkle the powdered sugar on top. It will add that extra sweetness and makes it look beautiful. 

Enjoy!