Sweet Peach and Shortbread Cookie Bundt Cake with Brown Sugar Glaze 

This isn’t the best looking dessert but it’s definitely one of the best tasting things I’ve made lately and it all came together on a whim. 

I was at Bristol Farm last week getting short ribs to cook at work. They had a display of peaches when I walked in and I grabbed a couple jars thinking I’d make something for a dessert with them. As I went through the aisles I saw an organic vanilla cake mix that looked so good. All it had in it was flour, sugar, baking soda, vanilla, and sunflower oil. This is the base of any good cake without all the added chemicals but I never get my baking ratios right so instead of making it from scratch I cheated with the box. 

This mix definitely made the cake have a dense texture which I love, but feel free to use whatever cake mix you see or measure out the flour and everything to make it yourself. I try to get packaged things with really simple ingredients like this cake and the peaches so the convince doesn’t ruin the quality. 

I added it to the cart along with some shortbread cookies I saw across the way thinking I’d make a dump cake or a cobbler crumble of some sort. I wasn’t sure what it would be yet but I knew all the flavors would go well together. 
Then back in the kitchen a Bundt cake mold put it all together. Keep reading for the full recipe and how a glaze can doctor any baking error. 

(Spoiler alert: the cake didn’t come out perfectly which is when I decided to make the glaze to go on top but it tasted great and kept the cake moist till the next day when it was all devoured) 

For the cake:

– Vanilla Cake Mix … 1 box

– Sliced Peaches in Juice … 1 jar

– Shortbread cookies … 1 box

– Sour cream … 1/2 cup

– Eggs … 3

– Butter … 1 stick 

– Milk … 1/3 cup

For the glaze:

– Condensed Milk … 1/2 cup 
– Peach Juice … 1/4 cup 

– Brown Sugar … 2 tblsp 

To make it: 

1. Empty cake mix into a large bowl. 

2. Melt butter in a mug in the miciroeave and add it to the cake mix. 

3. Beat three eggs into the mug you used for the butter and pour into the cake mix. 

4. Add 1/2 of sour cream or plain Greek yogurt and combine. 

5. Add in milk and stir until smooth. 

6. Break up a pack of shortbread cookies with a spoon or rolling pin and set aside.  
To assemble: 

1. Grease a Bundt cake with butter or cooking spray. 

2. Lay peaches at the bottom of the pan, use as many as you want. 

3. Pour half the batter on top of the peaches. 

4. Sprinkle the shortbread cookies into the batter. 

5. Pour the remaining of the batter on top and make sure to tuck in any pieces of the cookies that are sticking out. 

6. Bake until golden and a toothpick comes out clean. 

7. Let sit for about 10 minutes then use a knife to go around the edges and loosen the cake. 

8. Use a large plate and hold it against the pan then flip it over in one quick motion. 

9. Tap the pan to release the cake. 

10. The peaches might stick to the pan like on my cake but once you put the glaze on top it looks great. Set cake aside. 

11. In a bowl mix condensed milk, Peach juice from the jar and brown sugar together and pour over the Bundt cake while it is still warm. 

12. Let the excess glaze run into the middle of the cake. 

Serve warm with vanilla ice cream, whipper cream or plain with a cup of tea and enjoy! Store at room temperature.