peacheslogo-107Peaches!!! See? I told you there would be peach recipes forthcoming! I picked up a basket of peaches last week and all of a sudden found myself with a bunch of peaches that needed to be used up. Ergo, baked goods with peaches. While contemplating what to make, I was reminded of the apple cake I used to get at home in New Jersey, so I adapted a recipe I found on the CBS Philly website.

While this cake is completely tasty and worth making, I hit some road blocks during the baking process and learned some life lessons, which I will now share with you:

peachbundt-72First: when your cake doesn’t turn out of the pan properly at 1:45 am, strong language and throwing oven mitts will not change that outcome. It can, however, be very therapeutic. Also helpful? After patching the cake back together as best as possible, scraping the remaining cake out of the bottom of the pan with a spoon and eating it. The deliciousness is soothing.

Second: In order to prevent the cake from breaking up like mine did, make sure you have enough batter at the bottom of the pan. I didn’t make that base deep enough so the peaches sank too far down and there wasn’t enough batter to hold the cake together. Also, use restraint on the peaches. Too many and the cake may not hold together. Sigh. Such a tragedy.

“Hey Morgan,” you might be asking at this point. “Why is there a partially eaten cake in the peachbundt-70pictures that looks pretty damn perfect?” “Ah,” I reply, “you mean the test cake I made and didn’t photograph before tasting and tweaking the recipe again?” “Wow, it’s so pretty!” you respond “Why didn’t you photograph it before taste testing, silly?” Long pause. I have no answer for this question other than my AC isn’t working properly and all this baking in an 80 degree house is messing with my head. This brings us to life lesson number three: always photograph the test batch, even if it’s a slightly different recipe and you are tired. The pictures could come in handy.

Lastly, sometimes I have to remind myself that, even if it doesn’t look pretty, it still tastes good.  This means that I didn’t fail at life. So even though I turned out a less than impressive looking cake, I urge you to give the recipe a shot. It’s extremely tasty.

Ingredients:

Cake:
peachbundt-55 Peaches, med, sliced
1 Tbs Cinnamon
3 Tbs Sugar
2 3/4 C Flour
1 Tbs Baking Powder
1 tsp Salt
1 Tbs Ginger, ground
3/4 C Olive Oil
1/4 C Buttermilk
2 C Sugar
4 Eggs
1/4 C Lemon Juice (approximately 1 lemon)
2 1/4 tsp Vanilla

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Glaze:
Reserved Cinnamon Peach Juice
3/4 C Powdered Sugar
1 Tbs Milk

 

 

Instructions:

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Preheat the oven to 350° F and grease a bundt pan.

Peel, slice and pit the peaches and toss with the cinnamon and 3 Tbs Sugar. Set aside to let them get all nice and juicy while prepping the rest of the cake.

Whisk together the flour, baking powder, salt and ginger in one bowl.

 

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In another bowl, whisk together the 2 C sugar with the olive oil and buttermilk. Whisk in the eggs until just  combined and then stir in the vanilla and lemon juice.

Mix the dry and wet ingredients together until just combined.

 

 

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Pour almost half of the batter into the bundt pan and then gently spoon a little less than 1/2 the peaches over the batter.

Pour 1/2 of the remaining batter over the peaches and then spoon the remaining peaches over that layer of batter. Reserve the cinnamon peach juice to make a glaze.

 

 

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Pour the remaining batter over the peaches and pop the whole shebang in the oven. Cook at 350° F for 75 to 90 minutes.

 

 

 

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Remove the cake from the oven and let sit for about 10 minutes before turning out onto a wire rack to cool.

 

 

 

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While the cake is still warm, spoon the glaze over it so the glaze spills prettily down the sides.

 

 

 

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Let the cake cool and then slice and serve!

 

 

 

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Peach Bundt Cake
 
Recipe By:
Ingredients
  • Cake:
  • 5 Peaches, med, sliced
  • 1 Tbs Cinnamon
  • 3 Tbs Sugar
  • 2¾ C Flour
  • 1 Tbs Baking Powder
  • 1 tsp Salt
  • 1 Tbs Ginger, ground
  • ¾ C Olive Oil
  • ¼ C Buttermilk
  • 2 C Sugar
  • 4 Eggs
  • ¼ C Lemon Juice (approximately 1 lemon)
  • 2¼ tsp Vanilla
  • Glaze:
  • Reserved Cinnamon Peach Juice
  • ¾ C Powdered Sugar
  • 1 Tbs Milk
Instructions
  1. Preheat the oven to 350° F and grease a bundt pan.
  2. Peel, slice and pit the peaches and toss with the cinnamon and 3 Tbs Sugar. Set aside to let them get all nice and juicy while prepping the rest of the cake.
  3. Whisk together the flour, baking powder, salt and ginger in one bowl.
  4. In another bowl, whisk together the 2 C sugar with the olive oil and buttermilk. Whisk in the eggs until just combined and then stir in the vanilla and lemon juice.
  5. Mix the dry and wet ingredients together until just combined.
  6. Pour almost half of the batter into the bundt pan and then gently spoon a little less than ½ the peaches over the batter.
  7. Pour ½ of the remaining batter over the peaches and then spoon the remaining peaches over that layer of batter. Reserve the cinnamon peach juice to make a glaze.
  8. Pour the remaining batter over the peaches and pop the whole shebang in the oven. Cook at 350° F for 75 to 90 minutes.
  9. Remove the cake from the oven and let sit for about 10 minutes before turning out onto a wire rack to cool.
  10. While the cake is still warm, spoon the glaze over it so the glaze spills prettily down the sides.
  11. Let the cake cool and then slice and serve!
 

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