Transport yourself to a world of festive delights with this incredibly moist and elegant bundt cake, perfect for your New Year’s celebration. This show-stopping dessert combines the light, airy texture of a classic bundt cake with a silky-smooth lemon cream filling and juicy peach pieces, all topped with a delicate dusting of powdered sugar. What makes this recipe truly special is not just its stunning appearance, but also how quickly it comes together – in just 10 minutes of prep time!
Perfect New Year’s Bundt Cake Recipe
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes + cooling
Servings: 12-14 slices
Ingredients
For the Cake Batter:
- 3 large eggs, room temperature
- 150g (¾ cup) granulated sugar
- 150ml (⅔ cup) vegetable oil
- 150ml (⅔ cup) milk, room temperature
- 300g (2½ cups) all-purpose flour
- 15g (1 tablespoon) baking powder
- Pinch of salt
- 270g (9.5 oz) canned peaches in syrup, drained and chopped
For the Lemon Cream Filling:
- 2 egg yolks
- 100g (½ cup) granulated sugar
- 80g (⅔ cup) cornstarch
- Zest of 1 lemon
- Juice of 1 lemon
- 600ml (2½ cups) milk
- Powdered sugar for dusting
Instructions
For the Lemon Cream Filling:
- In a medium saucepan, whisk together egg yolks, sugar, and cornstarch until smooth
- Add lemon zest, juice, and milk, whisking constantly
- Cook over medium heat, stirring continuously until mixture thickens
- Transfer to a bowl, cover with plastic wrap directly on surface, and refrigerate until cool
For the Cake:
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan
- Beat eggs with sugar until pale and fluffy
- Gradually add oil and milk, mixing well
- Sift together flour, baking powder, and salt
- Fold dry ingredients into wet mixture until just combined
- Pour half the batter into prepared pan
- Add cooled cream filling in a ring, avoiding edges
- Layer chopped peaches over cream
- Top with remaining batter
- Bake for 45-50 minutes or until golden
- Cool completely before dusting with powdered sugar
Pro Tips for Perfect Results
- Ensure all ingredients are at room temperature
- Don’t overmix the batter to keep the cake tender
- Let the cream filling cool completely before assembling
- Use a piping bag for neater cream filling placement
- Test doneness with a wooden skewer
Variations and Substitutions
- Replace peaches with apricots or pears
- Use orange instead of lemon for the filling
- Substitute vegetable oil with melted butter
- Make it dairy-free using plant-based milk
- Add vanilla extract or almond extract for extra flavor
Storage and Make-Ahead Tips
- Store covered at room temperature for up to 2 days
- Refrigerate for up to 5 days
- Freeze unfilled cake for up to 3 months
- Cream filling can be made 1 day ahead
Frequently Asked Questions
Q: Can I make this cake without a bundt pan?
A: Yes, use a 9-inch tube pan instead, adjusting baking time accordingly.
Q: Why did my cream filling become lumpy?
A: Constant stirring and tempering the eggs properly prevents lumps.
Q: Can I use fresh peaches?
A: Yes, but they should be ripe and patted dry to prevent excess moisture.
Q: Why did my cake crack?
A: Oven temperature too high or opening the oven door during baking can cause cracks.
Nutritional Information
(Per slice, based on 12 servings)
- Calories: 385
- Total Fat: 17g
- Saturated Fat: 3g
- Cholesterol: 82mg
- Sodium: 165mg
- Carbohydrates: 52g
- Fiber: 1g
- Sugar: 28g
- Protein: 7g
This New Year’s bundt cake combines the perfect balance of textures and flavors, making it an ideal centerpiece for your holiday table. The contrast between the moist cake, creamy filling, and fruit creates an unforgettable dessert experience that your guests will be talking about well into the new year.
