Last month I was seriously sad when I had to sit out for #BundtAMonth. I don’t know what happened! I was ready to make a delicious caramel Bundt and the next thing I knew it was posting day and I had nothing. Funny how that seems to happen to me more in the summer then any other time of year. It may be because I’m working this summer so I don’t have as much time as I normally do or it could just be that it’s hot and I don’t feel like baking as much as I usually do.
In any case I was determined to get this month’s Bundt done way ahead of schedule. I had a meeting at school and I wanted to take something it to share with the staff for breakfast. The theme for this month is peaches. Juicy, luscious peaches make wonderful cakes and baked goods. I couldn’t wait to get started.
I went with a Peaches and Cream Bundt cake, heavy on the brown sugar which almost gave it a caramel flavor. There are a lot of eggs and sour cream in this dish which make is a rich cake but the 9 Grain Flour and peaches really work to balance out what would otherwise be a heavy cake. The original recipe called for the peaches to be peeled but I happen to like the skin of peaches and think they add a lovely color.
The cake turned out awesome. It wasn’t too heavy, the peaches kept the cake moist, the brown sugar gave it a great flavor, and overall it was a wonderful snack cake or even a breakfast cake. I served it at work and most people had 2 or 3 slices. My husband and I certainly did! I didn’t end up putting any whipped cream or glaze on top because it was already sweet enough. I simply mixed a little powdered sugar and cinnamon and sprinkled it over the top. Beautiful and tasty too!
Peaches and Cream Bundt Cake (adapted from Cinnamon Spice & Everything Nice)
2 sticks butter, at room temperature
2 c. all-purpose flour
1 c. King Arthur 9 Grain Flour
1 t. baking soda
1 t. sea salt
3 c. peaches, pitted and diced
1 1/2 c. sugar
1/2 c. brown sugar
1 c. sour cream
2 t. vanilla
1/4 c. powdered sugar
2 t. cinnamon
1. Preheat the oven to 350 degrees. Butter and flour a Bundt pan and set aside.
2. In a medium bowl combine the flours, baking soda, and sea salt. Mix to combine then set aside.
4. With the mixer on low add in half the flour mixture, then half the sour cream, the remaining flour, then the remaining sour cream. Beat until just combined.
5. Fold the peaches and vanilla into the batter by hand.
6. Pour the batter into the prepared pan. The batter with be thick. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
7. Remove the cake from the oven and place on a wire rack for 10 minutes. Then run a butter knife around the edges of the pan and invert the cake onto a wire rack to finish cooling.
8. Before serving mix the powdered sugar and cinnamon together. Sprinkle on top of the cake. Slice and enjoy.
Want to see more Peach Bundt cakes? Make sure you check out all of this month’s delicious Peach Bundt cakes!
Frangipane Peach Bundt by Sandra from The Sweet Sensations
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