Zesty Peaches & Cream Mini Bundt Cake

Zesty Peaches & Cream Mini Bundt Cake1

Hiya.. I hope you all had a wonderful Independence Day long weekend. Ours was relaxed and lazy and juust perfect. Monday was tough indeed. Today was only bearable because I had this cake in my life. First bite into it and I instantly regretted making a mini version because this was over in seconds!! So to save you from regret I suggest you double the following recipe and make 2 mini bundts! 😉

The combination of orange, peach and cream cheese is blow-your-mind-off-amazing! This mini bundt is supremely moist unlike the dry, crumbly pound cakes we all dread. It turns into a piece of heaven drizzled with the vanilla glaze. Isn’t this mini size so cute! Give this a go before the peach season officially ends.

Enjoy & eat it all up! 🙂

 

Zesty Peaches & Cream Mini Bundt Cake4

 

Zesty Peaches & Cream Mini Bundt Cake

Yields: 1 6-inch bundt | Serves: 6 | Prep time: 15 minutes | Bake time: 30 minutes | Total time: 45 minutes

Ingredients:
For Cake:
  • 1/4 cup peach cubes (about 1 medium /2 small peaches, peeled & pitted)
  • 1/2 Tbsp all-purpose flour
  • Zest of 1 Naval orange
  • 1/3 cup sugar
  • 1 large egg
  • 1/4 cup unsalted butter, at room temperature
  • 2 Tbsp cream cheese, at room temperature
  • 2 Tbsp freshly squeezed orange juice
  • 1 tsp vanilla extract
  • 1/2 tsp orange extract
  • 1/2 cup all purpose flour, sifted
  • 1/2 tsp baking powder
  • Pinch of salt

For Glaze:

  • 4 Tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp milk or cream (add more to adjust the consistency)

Directions:

  1. Preheat the oven at 160°C / 325°F. Grease 6-inch mini bundt pan with oil/butter. Set aside.
  2. Put the prepared peach cubes in a bowl. Sprinkle the peach cubes with all purpose flour. Stir lightly, just until peach cubes are coated with the flour.
  3. In a medium mixing bowl, add orange zest and sugar and rub it together with your fingers to release the natural oils from the zest. Add butter and egg to the bowl. Cream together butter, egg, sugar & zest with the whisk or using hand held mixer. Whisk in cream cheese, orange juice, vanilla and orange extract. Slowly and carefully, mix in all purpose flour, baking powder and salt. Do not overmix.
  4. Fold in the prepared peach cubes to the cake batter and pour the batter in the prepared bundt pan. Bake for 26-28 minutes or until the toothpick inserted in the center comes out clean. Let the cake cool in the bundt pan for 5 minutes before inverting on a cooling rack to cool completely.
  5. For glaze: Combine powdered sugar, vanilla extract and milk, adding a teaspoon of milk at a time until glaze reaches desired consistency.

 

Zesty Peaches & Cream Mini Bundt Cake2

National Doughnut Day!!! #RecipeRoundUp

Whether you prefer doughnut over donut or fried over baked doesn’t really matter, because these glazed, filled, sprinkled, and all around glorious treats are uh-mah-zing no matter what you call them or how you make them! In honor of National Doughnut Day today, I’m sharing some of my favorites (which are all of them!) from the archives.

So, take out your donut-pans and get your sweet donut craving on!
Go get baking! 🙂

Baked Lemon Donuts with Lemon Cream Cheese Glaze1

Baked Lemon Doughnuts with Lemon Cream Cheese Glaze

Banana Donuts1

Baked Banana Donuts & Fresh Strawberry Cream Cheese Frosting

Red Velvet Cake Donuts2

Red Velvet Cake Donuts

Baked Cinnamon Sugar Pumpkin Doughnuts2

Baked Cinnamon Sugar Pumpkin Doughnuts

Baked Chocolate Banana Doughnuts1

Baked Chocolate Banana Doughnuts

Baked Apple Cinnamon Doughnuts1

Baked Apple Cinnamon Doughnuts

Frozen Sweet Lime~Pomegranate Cheesecake

Frozen Sweet Lime~Pomegranate Cheesecake1

You know how much I love cheesecake… It is my go-to comfort food more often than I would like to admit. Happy days and stressed days equally call out for cheesecake around here! I’m very finicky about my cheesecakes. Till now my most favorite has been a blueberry cheesecake from a particular cafe. It is heavenly and just how I like my cheesecake to be. And I would never dare to make one in my house as long as that cafe exists!
After trying and making so many different varieties of cheesecakes, I decided to whip up this no-bake, gelatin-free, creamy, cheesy, frozen dessert. Let me simplify this for you. This dessert is nothing but a cheesecake ice-cream which is layered over a salty, buttery, chocolaty crust.
My refrigerator was bursting with sweet and juicy pomegranates. It was a flavor I had never tried before in a cheesecake. I thought it would make a delicate and lovely pairing with cream cheese. To make things tangy, I used up zest and juice from a sweet lime. The result was such a gorgeous baby pink color cheesecake! I just fell in love with it 🙂
Frozen Sweet Lime~Pomegranate Cheesecake3
I went sweet and salty route this time. The crust for this cheesecake is made with chocolate Oreos, butter and just a pinch of salt. This salty kick enhances the cheesecake flavor to another level. If you’re not a fan of sweet-n-salt, feel free to skip the salt as it will still taste divine! But I highly recommend salt as it is not too over-powering. So promise me you’ll add it to know what I’m REALLY talking about… You’ll thank me! 😉
Frozen Sweet Lime~Pomegranate Cheesecake2
Frozen Sweet Lime~Pomegranate Cheesecake4
I made a big batch as I was having company but you can easily halve the recipe and make it in 4-inch spring-form pan. The frozen cheesecake tastes best when eaten within 12-15 hours of being made. It becomes harder and icier the more it stays in the freezer. In case of leftovers, let it thaw for 15 minutes before serving.
Frozen Sweet Lime~Pomegranate Cheesecake with Salted Oreo Crust
Makes: 10-12 slices | Prep time: 20 minutes | Cook time: 0 minute | Chilling time: 4-5 hours
Ingredients:
Crust:

  • 15 chocolate Oreos or any chocolate sandwiched biscuits
  • 3 Tbsp melted butter
  • 1/4 tsp salt
Cheesecake Filling:
  • 3 pomegranates
  • Zest and juice from 1 sweet lime
  • 1/2 cup + 1 Tbsp icing sugar
  • 2 8 oz. package cream cheese, at room temperature
  • 2 cups medium-fat fresh cream (40% fat), chilled

Direction:

  1. Line 9-inch round spring-form pan with parchment paper. Grind Oreos in a food processor until you have fine crumbs. Add melted butter and salt. Spoon the crust and press down firmly over the base using flat base of a glass. Chill in refrigerator while you make the filling.
  2. Remove morsels from pomegranates, save morsels from half pomegranate and juice rest of the morsels with lime juice. Strain the juice into a bowl, add icing sugar and whisk to dissolve.
  3. In a large bowl, take cream cheese and whisk until smooth. Use electric hand mixer/stand mixer for this. Add juice and sweet lime zest to cream cheese and whip till combined.
  4. In a separate bowl, whip the fresh cream till soft peaks form. Gently fold it with cream cheese mixture to achieve a lump-free consistency.
  5. Remove spring-form pan from the refrigerator and spoon the cheesecake filling over the crust. Let it chill in freezer covered in cling film. After 1 hour, sprinkle with pomegranate seeds and return to chill in freezer for another 3-4 hours. Once set, release from spring-form pan, slice and serve. Run the knife under hot water before slicing.

Note: Can be consumed as a sweet lime~pomegranate cheesecake ice-cream if frozen without the Oreo crust.

Margarita Cupcakes

Margarita Cupcakes2

Anyone for a Margarita? Oh, Yeah! And anyone for Margarita cupcakes? Hell, Yeah!!! Monday night does not get any better than this! I mean, what’s not to like?

Cupcakes + Margarita = Match made in Heaven!

These cuppies are made from scratch. No cake box involved. The homemade margarita cupcakes are perfectly soft, fluffy, and bursting with margarita flavor! Plus each bite has a refreshing zest of citrus flavor!

Imagine them topped with margarita cream cheese frosting! Gosh! I mean how can you not smile sinking your teeth into one of these?

Margarita Cupcakes1

The margarita cupcake recipe is laughably easy! Like most of my dessert recipes, I used simple, everyday ingredients. I didn’t even need to go to the store before I made them on Saturday! And that is saying something as I didn’t even have an onion in my pantry that Saturday! I am serious.. Don’t laugh, okay?!.. Stop making fun of me! I am not lazy… Have just been busy! 😛

Margarita Cupcakes3

The cupcakes took me less than 1 hour start to finish. I cheated a bit and stuck the cupcakes in the refrigerator to speed up the cooling process. I have no patience when it involves Margarita! Love it!!! Wait, didn’t I say that already? 😉

Margarita Cupcakes5

These can be stored at room temperature for 1 day in an airtight container and 4 days in the refrigerator.

I loved eating them chilled! It was so refreshing!

Its booming summer and Margarita cupcakes, made from scratch are totally on dessert menu! And breakfast menu. Come on, they have egg and milk in them… Totally acceptable first thing in the morning! 😉

You can brush the cupcakes with straight tequila if you want a boozy dessert before frosting them. And if you are one who enjoys salt on the rim of your margarita glass, you might consider a sprinkle of coarse salt over the top of the cupcake to incorporate that flavor. Are you running towards your kitchen to make these already? 😉

Serving: 6

Ingredients:

Margarita Cupcakes:

  • 1/4 cup butter
  • 1/4 cup sugar
  • 1/2 tsp vanilla extract
  • zest of 1 lemon
  • 1 egg
  • 2/3 cup all purpose flour
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1/4 cup milk
  • 1/4 cup Margarita Mix

Margarita Cream Cheese Frosting:

  • 1/2 package cream cheese
  • 1/4 cup butter
  • 2 Tbsp powdered sugar
  • 1 Tbsp Margarita Mix
  • zest of 1 lemon
  • a drop of green and yellow food coloring

Directions:

  1. Preheat the oven to 350ºF/180ºC. Line 6-count muffin tin with paper liners. Set aside.
  2. Combine salt, baking powder and flour in a small bowl.
  3. Combine the milk and margarita mix in another small bowl (the mixture will curdle, but it’s okay).
  4. Cream butter and sugar with the stand or handheld mixer. Add egg and mix to incorporate and then add lemon zest.
  5. Gradually beat in the flour mixer and the liquid mixer, alternating them, making sure to start and end with flour mix. Beat as little as possible, just until the batter come together.
  6. Fill the paper liners till 2/3rd of the cups are filled. Bake for 15-17 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cool.
  7. To make frosting: Whip everything together, adding a drop of green and yellow food coloring for effect. Add more powdered sugar if frosting is thin. Pipe onto the cooled cupcakes. I simply smothered mine with the spatula and decorated them with green and yellow colored sugar. There may be leftover frosting depending upon how much you use on each cupcake.

Make a toast and Enjoy! 😀

Recipe source: cookbybook.wordpress.com

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