You can store the filling for up to four days in the refrigerator.Remove the pan from the heat and let cool while the cake is baking.Add the cherries back to the pan and cook for another 30 seconds. Cook for about 3 minutes until thickened and shiny. Add the sugar and cornstarch mixture and cook over medium until boiling. Strain the cherries through a fine mesh sieve, saving the juice in one bowl and the cherries in another.In a small bowl, whisk together the sugar and cornstarch.In a medium saucepan, stir together the cherries, water, and liqueur over medium low heat and cook, covered, for about 10 minutes for frozen cherries and 15 minutes for fresh cherries.Meanwhile, whip together the whipping cream, sugar, and vanilla until you have stiff peaks.Place the pan in the oven and bake for 70 minutes, until a tester comes out clean (30 minutes for cake pans and 20 minutes for 24 cupcakes). Pour the mixture into the pan and smack the pan down onto the counter top to let out any extra bubbles.

Add the rest of the coffee mixture and mix to combine. Pour the egg mixture and half of the coffee mixture into the flour mixture and gently mix until combined.In a medium bowl, whisk together the eggs, buttermilk, oil, and vanilla.In another bowl, mix together the coffee and brandy.In a large bowl, whisk together the flour, sugar, cocoa, baking soda, and salt.Alternatively, spray 2 8-inch round cake pans with spray oil and line the bottoms with parchment paper. Heat the oven to 350 degrees F and line a nine-inch Pullman pan with parchment paper.In a bowl, stir your powdered sugar, 1 teaspoon of vanilla extract and 2 TBSP of whole milk (1 teaspoon at a time) until well combined. Take the cake out of the oven and let cool in pan for 25 minutes on a rack. Gradually add flour and blend, alternating with 1/4 cup of Crown Royal Peach and ending with the flour.īake for an hour and 40 minutes however do a quick check with a long pick at an hour and 30 minutes in case the cake might be ready. Gradually add your granulated sugar (add sugar, mix, add sugar, mix).Īdd 1 cup and 1/2 of light brown sugar and continue mixing until light and fluffy.Īdd your eggs, one at a time, blending until each yolk is mixed into the batter.Īdd 1/2 teaspoon of vanilla extract and a pinch of ground nutmeg. In a bowl and with a handheld mixer, beat the cream cheese and 3 sticks of butter until light and fluffy. Finish Creamy vanilla with a smooth, light whisky finish. Palate Viscous and warming with hints of Creme Brule. Sift 3 cups of flour and 1/2 teaspoon of salt in a bowl and set aside. BUY NOW Tasting Notes Nose Rich vanilla bean with delicate hints of oak. Place cake in freezer 30 minutes before cutting to reduce crumbs. Run knife around sides of pan to loosen cake remove from pan to cooling rack. Make and bake cake as directed on box for 13x9-inch pan. Heavily grease your bundt cake pan with cooking spray, pour the brown sugar and butter mixture to the bottom of the pan and lay the peaches on top of the mixture. Heat oven to 350☏ (325☏ for dark or nonstick pan). Take off the heat and add 1 TSP of Crown Royal Peach. In a saucepan on medium heat, melt 4 TBSP of unsalted butter, add 1/2 cup of light brown sugar. Squeeze orange peel over glass to extract oils, add peel to glass, and add whiskey. Put peaches in a bowl, drizzle a little bit of the canned syrup and add 4 TBSP of Crown Royal Peach. In old-fashioned glass, combine simple syrup and bitters. I made a few minor edits based on what I had in my pantry (especially during this COVID quanrantine: canned peaches (versus fresh peaches) and Crown Royal Peach (instead of Bourbon).ġ 3/4 cups (3 sticks + 4 TBSP) of unsalted butter, at room temperatureĢ tins of canned peaches (I use 1/2 but you can use all)ġ 8oz package of cream cheese, at room temperatureġ/4 cups + 4 TBSP + 1 TSP of Crown Royal Peach (divided) This recipe was inspired by Southern Living’s Peach-Bourbon Upside-Down Bundt Cake.

Crown royal vanilla cake