This morning I had breakfast with a slice of Fruit Juice Bundt Cake! I can’t even begin to describe the wonderful aroma in the kitchen! The fruit juice bundt cake is soft and butter-free. Great for those who have lactose intolerance and for those on a diet. It’s a simple cake, the classic pantry cake, wholesome and light. I chose peach juice. You can use other flavors according to your preferences! Some time ago I made the Ace fruit juice bundt cake, really tasty! Today I propose the version with peach fruit juice! Everyone at home loved it! The fruit juice bundt cake is quick to prepare! It stays soft and fragrant for days. Just store it under a cake dome. Alternatively, to avoid unnecessary waste, it can be frozen (read at the end of the article to see how). The super soft fruit juice cake can be enriched with nuts or chocolate chips. Try also the vegan version of the fruit juice cake without eggs.
Now let’s see together how to prepare the fruit juice bundt cake!
Other delicious recipes perfect for breakfast:
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: about 10 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 3 eggs (medium whole)
- 3/4 cup sugar (or cane sugar)
- 1 cup fruit juice (peach or other flavor of choice)
- 1/2 cup vegetable oil
- as needed lemon zest (or orange or lime)
- 1 packet baking powder
- 1/3 cup sliced almonds (or chocolate chips, chopped hazelnuts, etc.)
Tools
FRUIT JUICE BUNDT CAKE
- Bundt Cake Pan
- Hand Mixer
- Bowl
- Spatula
- Sieve
Steps
Crack the medium whole eggs into a bowl.
Add the sugar and the grated zest of half a lemon, which can be replaced with orange.
Beat with an electric mixer until the mixture is fluffy, light, and foamy.
Add the vegetable oil and continue to mix for a couple of minutes.
Then pour in the peach fruit juice (if you don’t like peach, use your preferred flavor!).
Mix for just a few seconds and finally incorporate the sifted flour and baking powder.
Stir with a spatula and pour everything into a greased and floured 9-inch bundt cake pan.
If you don’t have one, you can use a classic cake pan of the same size.
Cover the surface with sliced almonds (or chopped hazelnuts, chocolate chips, sugar sprinkles).
Bake in a preheated static oven at 350°F for about 35-40 minutes.
After baking, always do the toothpick test before removing the bundt cake.
Once it has cooled slightly, remove the bundt cake from the pan.
Let it cool and dry from moisture on a wire rack.
Finally, if you like, decorate with a light dusting of powdered sugar!
Et voilà, your beautiful and delicious fruit juice bundt cake is ready to be enjoyed!
I hope you enjoyed this recipe! Come back soon to visit me!
For the making of this bundt cake, I used Derby Blue peach fruit juice received as a gift with the January Degustabox – #gifted
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The sugar amount can be increased up to 200 grams for those who love sweeter desserts.
FAQ (Questions and Answers)
How long does the fruit juice bundt cake last?
It stays soft for several days. The important thing is to place it under a cake dome or cover it with aluminum foil or a food bag. If the room temperature is too high, we can also store it in the fridge covered appropriately to avoid absorbing odors from other ingredients.
Can I freeze the fruit juice bundt cake?
Of course! For convenience, I recommend slicing the bundt cake into portions and placing them in food bags or an airtight container. To prevent the slices from sticking together, separate them with pieces of parchment paper and place the bags in the freezer. You just need to remove the necessary slices from the freezer, and in 20 minutes they will be like freshly baked.
I don’t really like fruit juices, how can I replace them?
You can use, always respecting the indicated quantities, milk or a plant-based drink to your taste or simply water, but in this case, it will no longer be a fruit juice bundt cake!
How can I enrich the fruit juice cake?
You can add 50 grams of coarsely chopped nuts (walnuts, almonds, pistachios) to the batter. Or for an even more indulgent version, you can add 50 grams of chocolate chips, either dark or milk.
I don’t have a bundt pan, which one can I use?
Don’t worry, you can easily use a regular round or square cake pan, 9 inches.
