Daughter #2 started kindergarten today while Daughter #1 moved onto 2nd grade. There is simultaneous sense of both loss and extreme pride for the human beings Daughters have become. However, it does seem like it was just yesterday when I was changing their diapers and stressing over their bald heads. Daughter #2 in particular was very very very bald. (Uncle E said that she was the spitting image of Don Rickles.) But no matter. Suddenly there is lots of hair and they are potty trained and they are going to school to learn things that I never really ever thought of while I was rubbing their bald pates.
Sometimes life catches you off guard at the speed at which it travels. Already we're at the tail end of summer and the end of peach season, and I JUST figured out how to make this cake. Friend RDC challenged me with a peach bundt cake and I finally got up the nerve to give it a whirl. My only regret with this cake is that I did not do it SOONER. And by sooner, I mean like the beginning of summer before I have to lament the disappearing act of peaches...which already, so soon, we are there.
Hurry! Don't delay! Go! Get peaches! Make this now! Otherwise...well - you'll have to wait until next year, and your kids are a year older, and you'll be wondering where time went. Again.
Peach Vanilla Bean Bundt Cake with Peach Soaking Syrup
Makes 10-inch bundt cake, serving 12 to 14
Cake
Ingredients
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
1 vanilla bean, split, seeds
1 cup sour cream
1 ½ cups diced fresh peaches
Syrup
Ingredients
⅓ cup fresh peach puree, strained
⅔ cup granulated sugar
1 tablespoon orange juice
Method
Place rack in center of oven, and preheat oven to 350. Grease and lightly flour inside of 10 inch bundt pan.
Whisk together flour, baking powder, baking soda and salt in a large bowl. Set aside.
Using either a stand mixer (paddle attachment) or a hand mixer, beat the butter at medium speed until creamy, about 2 minutes. Gradually add sugar and beat at medium-high speed until the mixture is light in texture and color, about 3 minutes. Beat in eggs one at a time, beating for 30 to 40 seconds after each addition. Scrape down sides of bowl as necessary. Beat in vanilla bean. At low speed, add flour mixture in three additions, alternating with sour cream. (Add a bit of flour, a bit of sour cream, a bit of flour, a bit of sour cream, a bit of flour.)
Scoop half of batter into pan and spread with spatula. Sprinkle with peaches. Scoop remaining half of batter on top of peaches. Smooth with spatula.
Bake cake for 50 to 60 minutes, or until a tooth pick inserted in the center comes out clean. Cool the cake in the pan on a cooling rack for 10 minutes, then invert it onto another rack. Place the cake, on the rack, over a baking sheet.
While cake is baking, make syrup. Combine peach puree, sugar, and orange juice in a small non reactive saucepan and cook over medium heat, stirring until the sugar dissolves, 3 to 4 minutes. Remove pan from heat. Using a pastry brush, dab syrup generously all over surface of the warm cake, allowing it to soak into the cake before reapplying. Let the cake cool completely.
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The vanilla beans I buy
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21 comments:
What a stunning cake!! and lovely ingredients - super post! (I know what it feels like to have your daughters grow up all of a sudden - I now have 3 in high school!!!)
Mary
kind of embarrassing, but i think i just drooled a little bit looking at the ingredients and pics...
that looks incredible! I always enjoy your recipes :)
The bundt cake looks great.
This looks absolutely delicious!! Love the recipe :) New follower! xoxo
That looks so awesome! I'm going to try it in my new heritage bundt pan. I'm going bundt pan crazy lately. Thanks for creating this!!
i just love peaches and this cake looks great...
I made this yesterday. It is to die for. Thanks for a fab recipe!
I'm planning to make this tomorrow. Once made, does it need to be put in the fridge? How long does this last at room temperature? Any insight would be appreciated :)
Room temperature is fine. The soaking syrup actually helps preserve and keep the cake moist. Just make sure to cover it tightly. (Unless you are living in extremely hot conditions and spoiling is an issue.)
Joanne - You are my cooking muse! I love everything that I have tried from your blog! So good!
I could use a little advice about trying to alter one of your recipes. I got about a dozen "sugar pears" from my CSA share this week and want to try to make a ckae with them. The pears are not very fun to eat because they are very, very firm (think unripe). Besides that they are small and have okay pear flavor. I was thinking of switching the peaches in this recipe for my newly found pears. I was going to make an applesauce with the pears and try to add it to the recipe. Maybe not all in one layer, but mixed throughout. Or I could chop them and saute them to soften? What do you think? I would really love to hear any advice you might have or if you think it's not a good idea :)
Thanks so much for the inspiration!
Lynette
@lynette...
hmmm...the sugar pears intrigue me. i'm not sure if it would be so good for this cake. I keep thinking they would taste good on top of this sweet potato casserole I have on the blog. but if you were going to do the cake I might saute them first in a bit of butter to soften them and then put a layer of them in the middle. For the syrup, I wouldn't do the apple sauce but instead I'd do just a spiced tea syrup. Something like that. I actually think that the pears sound like something that would be better off in a galette or a tart vs. this bundt cake.
Try searching for (I do not have one on my blog) an apple cake recipe - I think that actually might be the best use of those pears. Thanks for trying my recipes!
Thanks Joanne. You are probably right about using in another recipe! All the ones that I searched for were similar to the ones you mention - tarts, or savory dishes. I'll let you know what I decide!
Lynette
Hi Joanne
Do you think I can make this cake with frozen peaches for the cake and syrup glaze. Also, how do you make peach puree.
Frozen peaches...I'm hesitant...only because they might get really watery. Perhaps some chopped frozen peaches that you just fold into the batter, instead of having that layer of peach in the middle.
Pureed peaches are simply just that- peaches that you blend up with a hand blender or with a food prep. Super easy and not hard. :)
This cake looks amazing!! I am so going to try this once it's peach season where I live...come on summer, hurry up! ;)
Oh my this looks incredible. I love baked peach goodies so I'm sure I will be over the moon with this cake, especially with that soaking syrup!
Hi Joanne,
Have you tried this recipe with canned peaches? I'm wondering if it will still come out ok using canned. Thanks!
never tried with canned peaches. Sounds like it could potentially be too mushy? I'm thinking people really want to make this cake, even though peaches aren't in season yet. Waiting is hard, isn't it?
I need to make a last minute cake for an office party and I don't have time to pre-test. This cake looks devine enough for the risk. Do I need to take any special precautions to make certain it turns out pretty?
Thanks
Jana
Jana -
most difficult part of this cake is the "dismount" or getting out of the pan. If you can overcome that the rest is pretty straighforward. I did a single middle layer of peaches which added to the precariousness of the structural integrity. Perhaps you might want to fold the diced peaches into the batter more uniformly.
Make sure you really grease and flour your pan well. That helps in the "dismount." Good luck!
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