Saturday, July 30, 2011

Peach Bundt Cake

During these hot, humid Southern summers of Alabama, one of my most favorite things is a juicy, ripe peach. I can remember going to the farmers market as a little girl to buy straw lattice baskets of fresh, ripe peaches with their fuzzy flesh and sweet smell perfuming the humid air. Peaches are my favorite fruit and when summer comes, I look forward to utilizing them in as many ways as I can.

I found the recipe for this delicious peach bundt cake quite by accident and I am so glad I did. Bundt cakes are so versatile and very easy to put together - you mix a batter, pour it in a pan, and bake. Although they do take a while in the oven, they are a lot less fussy than a layer cake since you do not have to worry about cooling, splitting layers, frosting, etc. This cake is just flipped out of its pan, cooled twenty minutes, and topped with a very simple glaze. It can be eaten warm or room temperature, and tastes like peach cobbler in cake form. A dense yet moist, cinnamon-scented vanilla cake studded with bursts of sweet, ripe juicy Southern peaches. Could there be anything better?

I made this cake for my Memaw's birthday and it turned out just like her - sweet and southern.

Try it soon - you won't regret it!

Peach Bundt Cake
slightly adapted from


For the cake:
  • 3 cups all-purpose flour, sifted
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 cup of unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 6 eggs, room temperature
  • 1 1/2 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup peach puree (1-3 peaches pureed in blender or food processor)
  • 2 cups peaches, peeled and diced (about 6 peaches)
For the glaze:
  • 2 cups confectioners sugar
  • 2-3 tbsp peach nectar (find it in the fruit juice aisle - I used Kearn's brand)

1. Preheat your oven to 350 degrees and spray a 10 inch bundt pan with baking spray.

2. In a medium bowl, sift together flour, baking soda, salt, and cinnamon and set aside.

3. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, lightly beating after the addition of each egg.

4. Add the vanilla extract and beat.

5. Add the sour cream and peach puree and lightly beat to incorporate.

6. Add the flour mixture in three separate batches, mixing on the lowest setting possible after each addition - do not over mix.

7. Gently fold in the peaches

8. Pour batter into pre-greased bundt pan, and smooth the top.

9. Place the pan on a baking sheet and bake, rotating the sheet about halfway through the baking time, until a cake tester inserted into the center of the cake comes out clean, 60-70 minutes. Cool in the pan on a wire rack for 20 minutes. Invert the pan on the rack to turn the cake out; let cool completely on the rack.

10. To make the glaze: In a small bowl, whisk the peach juice into the confectioners' sugar, adding the juice gradually, so that the glaze is just liquid enough to pour easily but still opaque. Place a sheet pan under the cooling rack. Spoon the glaze over the cooled cake, allowing the excess to drip onto the baking sheet. Allow the glaze to cool completely for 30 minutes, then serve.