Hi there everyone! And hi to all the new people! I’m very excited to have you here! I post every Wednesday, so if you’d like an email reminder you can sign up for email notifications. Since most of you were brought here by Fireball, I thought it was only appropriate to make another Fireball recipe for y’all. And since it’s still summer, I wanted to make a summery fireball recipe with some fruit you can pick up at the farmers’ market. So today I bring you a Fireball Vanilla Peach Cake.
I’m going to be honest here, I totally destroyed this cake. The whole top stuck to the pan and I thought it was all ruined. But then I tasted it and realized that ugly cakes can be delicious too. And this cake is so so so so good. I basically just tossed what was left in the pan in some vanilla glaze and fed it to my boyfriend and he was so pleased, because this cake is so good. It’s moist, buttery, cinnamony, fruity, sweet, yummy.
I don’t know if you believe this, but cinnamon, vanilla, and peach are an amazing combination. It makes the house smell amazing and it’s just so good.
This cake is also no pressure because you can legit leave half of it in the pan and still make it a delicious, pretty looking mess. Thanks vanilla glaze!
So how do you make it? First you peel, pit and chop up some peaches (smaller than this. You want them small)
Toss them in flour and in the batter that you whip up in one bowl
Pour it in a bundt pan
Melt butter and boil it was sugar, peach and cinnamon
Take the cake out of the oven and soak it, cool it, glaze it
Eat it
Boom, delicious fireball vanilla peach cake.
Ingredients
- 1/2 cup unsalted butter, softened
- 1 1/2 cup sugar
- 1/2 cup vegetable or canola oil
- 4 large eggs
- 1 1/2 tbsp vanilla extract
- 3/4 cup whole milk
- 3/4 cup cinnamon whiskey
- 1 (3.4 oz) package of instant vanilla pudding
- 1/4 cup cornstarch
- 4 tsp baking powder
- 1 tbsp cinnamon
- 1/2 tsp salt
- 1 3/4 cups all-purpose flour
- 2 cups peaches, pitted, pealed, and diced small (about 4 peaches)
- 1 tbsp flour
- 3/4 cup butter
- 1/2 cup peach juice (or two peaches smashed up)
- 1 1/2 cup sugar
- 1 tsp cinnamon
- 1/2 cup fireball
- 1 cup powdered sugar
- 1/4 tsp vanilla extract
- 2 tbsp milk
Instructions
- Preheat your oven to 325F and grease a bundt pan, lightly coating it with flour
- Mix together the butter, sugar and oil until creamy, then stir in the eggs one at a time. Mix in the vanilla, milk, fireball. Combine well. Stir in the instant vanilla pudding, cornstarch, baking powder, cinnamon and salt.
- Add the flour and stir until just combined, then toss peaches in 1tbsp of flour and add them to the batter - folding them in.
- Pour batter into your greased bundt pan and bake for 50-60 minutes.
- With 10 minutes left, prepare the sauce. In a sauce pan, melt the butter. Add the mashed peaches (or peach juice), cinnamon and sugar and bring to a boil. Boil for 5 minute while constantly stirring. Take off heat and stir in the fireball.
- When the cake is done, allow it to cool in pan for 5 minutes, then remove, using a toothpick to poke holes all over. Place 2/3 of the sauce in the bottom of the bundt pan and return the cake to the pan. Poke more holes over the bottom and pour the remaining sauce over the bottom. Allow to cool in pan - or for at least an hour.
- Make the glaze - mix the powdered sugar, vanilla, and milk together. For a thicker glaze use less milk. Remove cake from the pan and allow to cool completely before using a spoon to drizzle glaze over the cake.
- Store for up to 5 days, covered
