Recipe by Sina Mizrahi

Easy Vanilla Bundt Cake with Creme de Peche Syrup and Glaze

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Parve Parve
Easy Easy
10 Servings
1 Hour, 30 Minutes

How I enjoy a delicate, fruity liqueur in desserts. I glammed up this simple vanilla bundt cake with a syrup that makes it extra moist and a glaze that extends the flavor all the way through. I find a bundt standing tall on a cake platter to be particularly elegant and the flavors in this one even more so.


Cake Batter

  • 2 and 3/4 cups all-purpose flour, such as Glicks

  • 1 and 1/2 cups granulated sugar

  • 1/4 cup Gefen Instant Vanilla Pudding powder

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon sea salt

  • 4 eggs

  • 1 cup oil

  • 3/4 cup orange juice

  • 1 tablespoon vanilla bean paste or vanilla extract

  • ground pistachios, to garnish (optional)


  • 1/4 cup water




Heat oven to 350 degrees Fahrenheit. Generously grease a 10-cup bundt pan with baking spray (cooking spray with added flour).


In a small saucepan, combine sugar, water, and creme de peche; bring to a boil. Cook for five minutes to thicken slightly. Cool completely.


In a large mixing bowl, combine flour, sugar, vanilla pudding powder, baking powder, baking soda and salt; mix well. Add eggs, oil, orange juice, vanilla bean paste. Using a handheld mixer, mix on medium speed until the batter is smooth and lump-free. Pour into a greased pan. Bake on the middle rack for 50 to 55 minutes or until a toothpick comes out clean. Transfer to a wire rack and brush on a few layers of syrup. Cool cake for 15 minutes before flipping onto a serving plate. The cake should slide right out; a small prayer helps.


Continue brushing a few more layers of syrup to the top of the cake. Cool completely.


In a small mixing bowl, combine the powdered sugar and creme de peche. Mix until smooth and icing can be drizzled, add a splash of more liqueur if glaze is too thick. Drizzle over the cake. Garnish with ground pistachios.


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Easy Vanilla Bundt Cake with Creme de Peche Syrup and Glaze

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