Monday, August 1, 2011

Peach Vanilla Bean Bundt Cake with Peach Soaking Syrup: Sometimes it is too fast

For RDC who gave me the challenge first.

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.

Printable recipe


my favorite bundt pan


 The vanilla beans I buy

63 comments:

Inside a British Mum's Kitchen said...

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

sillie smile said...

kind of embarrassing, but i think i just drooled a little bit looking at the ingredients and pics...

Bonnie said...

that looks incredible! I always enjoy your recipes :)

Joy said...

The bundt cake looks great.

Kelly @ Eat Yourself Skinny said...

This looks absolutely delicious!! Love the recipe :) New follower! xoxo

RDC said...

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!!

Aidinha...The Cosmic Girl said...

i just love peaches and this cake looks great...

Amber Gravitt said...

I made this yesterday. It is to die for. Thanks for a fab recipe!

hiraganamama said...

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 :)

Joanne Choi said...

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.)

Anonymous said...

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

Joanne Choi said...

@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!

Lynette said...

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

Jackie said...

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.

Joanne Choi said...

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. :)

Sara said...

This cake looks amazing!! I am so going to try this once it's peach season where I live...come on summer, hurry up! ;)

Chung-Ah | Damn Delicious said...

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!

Anonymous said...

Hi Joanne,

Have you tried this recipe with canned peaches? I'm wondering if it will still come out ok using canned. Thanks!

Joanne Choi said...

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?

Anonymous said...

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

Joanne Choi said...

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!

Nicole said...

This is without a doubt one of the best cakes I've ever tasted. My husband called me at work after trying it and told me to make sure I NEVER lose this recipe!

Anonymous said...

Could I make this cake with blueberries!? I got some freeze dried blueberries like from your blueberry cream cheese cupcakes, but I don't have a cupcake pan. So I was going to make it in bundt form? Though I don't want the icing on a bundt cake. Suggestions?!

Joanne Choi said...

I have a ginger blueberry bundt cake on the blog. I've not made it with freeze dried, but I am guessing it will substitute fairly easily.

Anonymous said...

Did you peel the peaches?

Anonymous said...

What could I substitute for vanilla bean? I do have vanilla. Would that work? If so, how much. Thanks. Laurel

Barb H. said...

Do you think i could substitute nectarines for the peaches and if so do i peel them? also, can i substitute vanilla paste for vanilla bean?

thanks

Joanne Choi said...

Barb H -

nectarines will work. Peel them (as I did with the peaches but didn't specify.) It will be yummy. :)

Kim Jewell said...

This cake was a huge hit! Even better the second day. I followed the recipe to a tee except for the use of frozen peaches. I thawed, diced and blotted them with a paper towel to dry them out a bit. Thanks for the great recipe. It's going straight to the recipe box....a definite keeper!

Viridiana Miron said...

I love the recepie.. but i don't have a bund pan... will work if I use a rectangle pan??? I hope sooo... Hug!!! :)

HeyBails said...

I am confused about what happens with the vanilla bean. Do you take it out after mixing and before baking or does it get incorporated into the batter during mixing?

Jeymi Choi said...

I made this last night and it was so easy and delicious... I used greek yogurt instead of sour cream and just vanilla extract instead of the beans.. it's a huge hit today.. thanks so much for sharing!

Laura Dembowski said...

I love peaches and can't get enough of them. I wish they were available year around. That cake is very pretty. I agree that time moves way too fast. There are always so many responsibilities and things to do, but it is important to take time to enjoy life.

SEO Services said...

Sift flour, baking powder, baking soda, salt and cinnamon. Add peach puree and dry ingredients alternately to egg mixture, beating well after each addition. Add vanilla and nuts. Mix until it is blended. Spoon batter into a well greased and floured 12-cup Bundt pan. Bake about 1 hour or until wooden pick inserted comes out clean.



SEOServices

Kelly said...

Oh WOW. Yes, please! Now I'm tapping my foot waiting for peach season. :)

Pinned it!

Donna said...

Apologies if this has been said, already - didn't take time to read all the comments. SO - as with my lemon cake, bet the sauce would permeate the cake better if the cake were poked all over with holes while it was still warm. Makes a HUGE difference! Not as pretty, but WAY worth it.

Cindy Morgan said...

I was wondering instead of the sour cream could I use plain greek yogurt?? I think it wouldn't change the taste. what do you think?? It looks amazing!

Joanne Choi said...

Cindy -

I'm not sure if the yogurt would affect things too much. I had a comment from another person who tried it and did use yogurt to great success so I think it might be worth a whirl!

Anonymous said...

What do you do with vanilla bean, and how do i get one?

Debbie said...

I hate to sound stupid but i've never used a vanilla bean. The recipe says: Split, seeds. Does that mean you're only adding seeds from the bean?

Joanne Choi said...

a vanilla bean is a long rather sticky thing. You have to cut it in half to get the seeds out which is where the vanilla flavor is. The pod itself also has flavoring, but it isn't good in a cake (feel free to steep it in some milk for some vanilla flavored milk.)

here is how to split a bean.
http://www.youtube.com/watch?v=8cuVFnEszDc

Monica said...

I just cooked this cake. The cake separated and the peaches on the outside became dark like raisins. I would suggest NOT preparing the glaze until after the cake has baked because once that stuff becomes room temp, the consistency chances and reheating it doesn't cut it. Hopefully it tastes better than it looks.

Vanessa said...

Could this be altered to make cupcakes instead? My husband and father want peach cupcakes for Father's Day and this sounds awesome!

Joanne Choi said...

Vanessa - I think you'll have luck with cupcakes - so try it. I also have another peach cupcakes on my blog - with traditional frosting. Let me know how it turns out.

Anonymous said...

I have everything to make cake but the vanilla bean, can I use vanilla extract instead and how much should I use. I am not able to drive and have everything else.

Joanne Choi said...

go ahead and substitute 2 teaspoons vanilla extract. It'll be fine.

Anonymous said...

Tried to pin this lovley recipe to pintrest.....but your pin it button does not display the pic! help!

Anonymous said...

I am making the cake right now. I did substitute vanilla extract for the bean. I can't wait to see the finished cake. Smells great cooking.

Anonymous said...

I decided to make this cake because it looked delish. I followed the recipe step by step. The cake sort of separated where the peaches were at and the cake was very dense, not spongy, kind of like a donut. Not sure what happened or if it's suppose to have that texture. Any ideas of what it could have been. I want to try this cake again maybe it was the flour? It still was great.
Thanks

dolin digtials said...

Any thoughts on whether this cake would freeze or not?

Anonymous said...

That cake looks gorgeous! I'd eat the whole thing by myself :)
One word of advice when you make a soaking syrup if you turn the cake out of the bundt pan and pour the syrup into the bundt pan after its cooled you can return the cake to the pan and all the lovely sauce will soak back into the cake. It won't be drippy. Too much syrup is never bad right?!?
~Beth

Anonymous said...

Getting ready to make this cake now. I'm using Greek yogurt, and a splash of Peachtree Schnapps in the batter. For the syrup I'm using the schnapps again. Here's how I do the syrup into the cake... As soon as it comes out of the oven, take a skewer & poke holes all over the top, (which will become the bottom), then spoon all over & around the sides. The cake will soak it all up-- Do this in stages. Once absorbed, turn cake onto serving dish.

Rs To Gold said...

Exactly what a gorgeous dessert!! and lovely elements : tremendous post! (I am aware what it seems like to get your children develop abruptly * Now i have Three or more within senior high school!!!)
cheap rs gold

Anonymous said...

Can you make this cake the day before?

Nadine Spizzirri said...

Made this for a bbq and it was so delicious! Tastes even better the day after baking. I will definitely make this again soon.

Anonymous said...

Now do you get rid of the seeds in the vanilla bean and blend the rest or do I keep the seeds to blend in?

Zann Sears said...

Cake turned out well. We made a couple of adjustments, ie. used diced canned peaches that we strained the liquid from, then placed them on a paper towel to get rid of more liquid. We then coated them with 1 tablespoon of flour to keep them from sinking and separating in the batter. Instead of flouring pan with flour, we used powdered sugar, so not to have a flour coated cake. The remaining puree sauce, we used to serve as a topping with the cake.

Lizzy T said...

I'm sharing this on facebook today, because it just looks and sounds absolutely amazing!

T.J. Eich said...

I featured your recipe on my blog today. Check it out. =) http://sweetsugarblossoms.blogspot.com/2014/06/33-perfectly-peachy-recipes.html

Anonymous said...

What could I use in place of the vanilla bean? I don't think my local grocery store carries it.

Joanne Choi said...

go ahead and substitute 1 teaspoon vanilla extract for the vanilla bean.

Melissa in Marrakech said...

I live in Morocco and made this tonight for dinner with friends. It was a huge hit!! One guest was mid-sentence when he took his first bite and he stopped, looked at my husband and said, 'Your wife made an awesome cake!' It really was delicious and I didn't really make any major changes except for we don't have sour cream over here so I used a mixture of plain greek yogurt and plain regular yogurt. I also didn't have any orange juice on hand so I used a splash of pineapple juice instead. The vanilla bean really brings out the flavor. I can't wait to make this again this summer when I go to the states to visit my family. Thanks for a great recipe!

Fizzy Lizzy said...

I made it and everyone loved it so much! Thank you, I didn't know I was a cook. My father actually asked if I bought it from the store! I will be making this recipe again and again. :)

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