When you first take a bite of the streusel in this peach Bundt cake you're likely to think, no it's not oats, it's not the expected brown sugar and pecans.
It's a little chewy, sweet but not overpowering. Crunchy from the hazelnuts and brought together with a little dose of butter.
So what is the mystery item I selected out of my creative cupboard to partner with succulent summer peaches?
Post Cinnamon Hazelnut cereal, threading through the cake and over the top, along with dark brown sugar, hazelnuts, and butter.
A layer sprinkled in the bottom of the Bundt pan ends up on top of the cake.
And then I added a layer in the middle too, which you can see from the outside. It tastes fantastic with the fresh peach puree, peach schnapps, and rich buttery moist cake.
This is an idea born out of eating this cereal with fresh peach slices and yogurt. It isn't very sweet but the texture and spice makes it perfect for streusel with some added sugar. The Bundt cake makes a fabulous base for peach shortcake or just a well deserved treat with cinnamon flavored coffee.
It's always fun to bake alongside other creative chefs. Are you interested in joining us in baking one Bundt cake a month? We are led by Lora at Cake Duchess and Anhurada at Baker Street. Each month we bake according to a theme. August's #BundtaMonth theme is peaches!
Check out what other bakers are up to right after the recipe.
Peach Bundt Cake With Cinnamon Hazelnut Cereal Streusel
Ingredients For Streusel
1 cup Post Cinnamon Hazelnut Cereal
1/4 cup dark brown sugar
1/2 cup hazelnuts, coarsely chopped
1/4 cup butter, melted
Ingredients For Cake
1 cup butter, softened
3 cups granulated sugar
6 eggs
1 cup peach puree (about 2 large peaches) (do not completely puree, leave some chunks)
1 teaspoon vanilla
1 teaspoon peach schnapps
3 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
Directions For Streusel
Combine all four ingredients. Set aside.
Directions For Cake
Preheat oven to 325 degrees. Grease a 12 inch, fluted Bundt pan. I put on a pretty heavy coat of the baking spray with flour and then use a brush to make sure each crevice is coated well.
In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Add puree, vanilla, and schnapps. Mix just until combined. Stir flour, baking soda, and salt together. Add to the creamed mixture alternately with the sour cream, beating well after each addition.
Sprinkle half of streusel into bottom of pan. Pour in half of cake batter. Sprinkle in the remaining streusel. Then the rest of the cake batter. Bake for 60 to 70 minutes, or until a tester comes out clean. Cool for 10 minutes in the pan. Remove to a wire rack to cool completely.
Here are some other amazing peach creations:
- Simple rule: Bake us a bundt using peach
- Post it before August 31, 2013
- Use the #BundtaMonth hashtag in your title. (For ex: title could read #BundtaMonth: Peach Swirl Bundt)
- Add your entry to the Linky tool below
- Link back to our announcement posts
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