Real Recipes From Real Home Cooks ®

peach breakfast bundt

(2 ratings)
Recipe by
Salt Life, FL

Did you ever want to eat cake for breakfast but you just could not justify it in your mind. Well now you can. This cake is so moist and so peachy. The cereal adds a crunch that you will love, and the glaze is just the perfect topping. Cereal, orange juice and fruit...what a cake.

(2 ratings)
yield 10 -12
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For peach breakfast bundt

  • 1 c
  • 1 1/2 c
  • 1 tsp
    baking powder
  • 1/2 tsp
  • 1/2 tsp
  • 1 can
    29 oz. can of peaches in heavy syrup ( drain off the juice and save. process the peaches in a blender or chopper)
  • 3
  • 1 stick
  • 1 tsp
  • 1/2 c
    milk mixed with 1/2 cup of peach juice
  • 1 c
    go lean crunch/honey bunches of oats/great grains(any type of crunchy cereal)
  • 2 tsp
    peach juice
  • 1 Tbsp
    orange juice
  • 1/2 c
    powdered sugar

How To Make peach breakfast bundt

  • 1
    Preheat oven to 350 degrees. In a bowl, whisk together all the dry ingredients except for sugar and the cereal
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    When the cake is cool mix together the peach juice orange juice and powdered sugar to create a glaze. Drizzle over the cake.