Rainbow Bundt Cake


INGREDIENTS
1 cup granulated sugar
1 stick (1/2 cup) unsalted butter, softened
2 eggs, room temperature
1 cup milk
2 teaspoons peach extract*
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
5-8 drops purple gel food color
5-8 drops blue gel food color
5-8 drops yellow gel food color
5-8 drops red gel food color

Peach Glaze:
1½ cups powdered sugar
3 - 5 tablespoons milk
1 teaspoon peach extract

INSTRUCTIONS
  1. Preheat oven to 350°F.
  2. Grease and flour a silicone or regular bundt pan. If using a silicone bundt cake, place it on top of a baking sheet pan.
  3. In the bowl of a mixer, beat together granulated sugar and butter, stop once to scrape the sides and bottom of the bowl.
  4. Add eggs one at a time and beat on medium speed until well blended.
  5. Change speed to low and add milk and peach extract. Increase speed back to medium and mix well. Add flour, baking powder and salt and beat about 1 minute or until smooth. Stop once to scrape the sides and bottom of the bowl.
  6. Divide batter into 4 bowls and stir in gel food color with a spatula until well combined.
  7. Add the colored batter into the prepared pan, start with red followed by yellow, blue and purple.
  8. Bake for 30-35 minutes or until toothpick inserted into center comes out clean.
  9. Let cake cool into the pan on a wire rack for 10-15 minutes. Gently loosen cake from pan and turn out onto wire rack; cool completely before icing.
  10. Peach Glaze:
  11. Add powder sugar, 3 tablespoons milk and peach extract into a medium bowl and mix until fully incorporated and smooth. If glaze is not runny enough, add more milk. You need the glaze to be thick enough to hold it's "drip" on the cake, but runny enough to pour.


NOTES
You can use vanilla extract as well.


Original Recipes: Rainbow Bundt Cake @ peasandpeonies.com

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