Peach Mango Bundt Cake
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
16
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Course
Dessert
Peach Mango Bundt Cake
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Bring something special to the table with this well-loved recipe.
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Ingredients
For the Cake:
- 1 C butter softened, unsalted
- 1 ½ C sugar
- 3 egg
- 2 Tbsp almond milk vanilla Silk brand
- 2 ½ C all-purpose flour
- ¾ tsp baking soda
- ½ tsp kosher salt
- 6 oz peach Silk brand
- 6 oz Mango
- 6 oz dairy-free yogurt
- 4 oz peach diced, fresh
- 4 oz Mango diced, fresh
For the Glaze:
- ½ C peaches
- ¼ C water
- 1 C powdered sugar
Instructions
- Preheat oven to 375 degrees. Grease and flour a bundt cake pan, set aside.
- In a large bowl, sift together the flour, baking soda, and salt, then set aside.
- In a large mixing bowl, cream the sugar and butter until light and fluffy, around 5 minutes. Add the eggs, one at time, mixing thoroughly before each addition. Stir in the almond milk.
- Alternate adding the flour mixture and yogurt, stirring until just combined each time.
- Add the peaches and mango and stir gently to combine. Pour the mixture into the bundt cake pan, then place in the oven.
- Reduce heat to 325 degrees and bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for at least 20 minutes before removing from the pan, then allow to cool completely on a wire rack.
- Add the peaches and water to a blender and pulse until smooth. Slowly add the mixture to the powdered sugar, in a small bowl, until it reaches a desired consistency. Drizzle over cake, and enjoy!
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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