Best Peach Breakfast Bundt Recipes

Peach Breakfast Bundt image

Provided by SK H @Soos

Categories Cakes

Number Of Ingredients 15

1 cup(s) flour
1 1/2 cup(s) sugar
1 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1/2 teaspoon(s) cinnamon
1 can(s) 29 oz. can of peaches in heavy syrup ( drain off the juice and save. process the peaches in a blender or chopper)
3 - eggs
1 stick(s) butter
1 teaspoon(s) vanilla
1/2 cup(s) milk mixed with 1/2 cup of peach juice
1 cup(s) go lean crunch/honey bunches of oats/great grains(any type of crunchy cereal)
GLAZE
2 teaspoon(s) peach juice
1 tablespoon(s) orange juice
1/2 cup(s) powdered sugar

Steps:

Preheat oven to 350 degrees. In a bowl, whisk together all the dry ingredients except for sugar and the cereal
Place sugar and butter in mixer bowl and beat until well combined. Add eggs, one at a time, blending well after each addition. Turn the mixer speed down to low and add vanilla extract and peaches that have been processed.
Add the flour mixture and the sugar mixture alternately with the milk and peach juice, till it is all combined. When it it all combined mix for about 3 minutes on medium speed. Then by hand stir in the cereal.
Put the batter into a bundt pan that has been greased and floured. Bake for 45-50 minutes or until a toothpick inserted comes out clean. Let rest for 10 minutes before inverting on to a plate.
When the cake is cool mix together the peach juice orange juice and powdered sugar to create a glaze. Drizzle over the cake.

Peach Bundt Cake image

Provided by Antonia Lofaso

Categories dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 10

2 sticks (1 cup) unsalted butter, softened
2 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
One 16-ounce can sliced peaches, drained of juices and roughly chopped
3 cups all-purpose flour (see Cook's Note)
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
1/4 cup buttermilk or whole milk
Nonstick vegetable oil spray

Steps:

Preheat the oven to 350 degrees F.
With a hand mixer on high speed or stand mixer with paddle attachment, beat the butter and sugar for about 5 minutes, until the mixture is light and fluffy. It should look like whipped cream in texture and color. As you're beating, scrape the sides of the bowl with a rubber spatula to make sure all of the butter is incorporated.
Add the eggs one at a time while continuing to beat on high (see Cook's Note). Add the vanilla and beat the mixture on high speed for another 4 to 5 minutes, scraping the sides of the bowl as you beat.
In a medium bowl, toss the peaches with 1/4 cup of the flour, coating the fruit. Add the peach-and-flour mixture to your mixing bowl and beat on high until the peaches are incorporated.
In a separate bowl, combine the remaining 2 3/4 cups flour with the salt and baking powder.
Turn the hand mixer down to a low speed. Add about half of the dry ingredients, taking care to scrape the sides of the bowl to make sure all of the ingredients are well blended. Add the buttermilk and continue to mix. Finish by adding the rest of the dry ingredients and incorporating it into the batter.
Spray a nonstick Bundt pan with nonstick vegetable oil spray. Pour in the cake batter and bake for 50 to 55 minutes. A toothpick or knife inserted into the cake center should come out dry. If it's wet, let the cake bake a few more minutes.
Remove the pan from the oven and let the cake cool for 15 minutes. Flip it onto a plate to serve.

Hash Brown Breakfast Bundt image

Provided by Food Network Kitchen

Categories main-dish

Time 2h10m

Yield 10 to 12 servings

Number Of Ingredients 8

1 stick (8 tablespoons) unsalted butter, melted, plus more for greasing the pan
12 large eggs
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
Two 20-ounce bags frozen, shredded hash browns, thawed (and drained if needed)
18 thin slices Cheddar or American cheese
15 thin slices deli ham (about 3 ounces)
15 frozen, fully cooked sausage patties (about 12 ounces)

Steps:

Preheat the oven to 400 degrees F. Generously grease a 12-cup Bundt pan with butter.
Whisk the eggs, heavy cream, 1 teaspoon salt and a few grinds of black pepper in a large bowl until well combined. Add 1 tablespoon butter to a large nonstick skillet and heat over medium-low heat. Add the eggs and cook, stirring often, until they are just starting to come together but are still very runny, about 5 minutes.
Melt the remaining 7 tablespoons butter in a large microwave-safe bowl in the microwave. Add the hash browns and toss to combine. Reserve 1 cup of the hash browns. Press the remaining hash browns into and up the sides and center of the prepared Bundt pan so the inside is completely covered. Lay 10 slices of cheese on top of the hash browns and 3 more slices around the center of the pan to completely cover. Lay 8 slices of ham on top of the cheese. Spoon half of the eggs on top of the ham, then top with 8 sausage patties. Repeat with the remaining cheese, ham, eggs and sausage. Spread the reserved cup of hash browns on top.
Bake until the top and sides of the hash browns are dark golden brown and very crispy, about 1 hour 15 minutes. Cool on a rack for 10 minutes, then invert onto a serving platter. Let stand for 10 minutes more, then slice and serve warm.