Peach season is the perfect time to bake up a light, fruity dessert that pleases everyone, and this peach bundt cake is a must-try! Whether you’re using fresh or canned peaches, this cake is perfect for feeling the summer sweetness with a moist crumb and rich flavour. Not only does this recipe highlight the natural beauty of peaches, but it also includes a few clever tips on how to ice a bundt cake perfectly. So why waste time in further chitchats? Let's get to this super-easy and mouthwatering recipe for the peach bundt cake!
Ingredients for Peach Bundt Cake
To create the perfect peach bundt cake, you’ll need the following ingredients:
For the Cake:
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups diced peaches (fresh or canned peaches, drained)
For the Brown Sugar Icing Glaze:
½ cup unsalted butter (for a brown butter icing variation)
1 cup brown sugar
¼ cup milk
1 teaspoon vanilla extract
1 ½ cups powdered sugar
Step-by-Step Instructions for Peach Bundt Cake
1. Preparing the Peaches
If the peaches are fresh, then start by skinning them, removing the seed and chopping the fruit into small cubes. In case fresh peaches are not available, then canned peaches are equally good when preparing this canned peach cake recipe. For
For better results of canned peaches drain them well and then chop them into small pieces nearly resembling fresh peach pieces.
2. Making the Cake Batter
Preheat your oven and set it at the temperature of 350°F (175°C) and then grease the bundt pan which would make it easier for you to release the cake once it has been baked.
In a medium-sized bowl, stir the flour, baking powder, baking soda and salt. And in another large bowl, beat the butter with the sugar until the mixture is soft and ‘fluffy’. Finally, add the eggs one at a time, after every addition, make sure you whip until combined. Stir in the vanilla extract.
Next, add the flour mixture to the wet ingredients in turns starting with the flour and ending with the sour cream. Ensure not to overmix the diced peaches and fold them nicely into the mix lightly. For a peach-flavoured pound cake, this sour cream peach cake base gives the most tender and moist crumb.
3. Baking the Cake
Transfer the batter to the prepared bundt pan and cover the batter with a spatula to make it smooth on the top. Bake in the pre-heated oven for 50-60 minutes or until a toothpin inserted in the centre comes out clean. The batter should spill over nicely, the peaches provide a good natural source of moisture and flavour.
Cool the cake in the pan for about 10-15 minutes before turning it around on a wire rack to cool completely.
Step-by-step guides are the coolest thing for a beginner! Become a pro at almost any cake with this guide: how to make a cake step by step
Making the Brown Sugar Icing Glaze
One of the highlights of this cake is the rich brown sugar icing glaze, which adds a caramel-like sweetness that complements the peaches perfectly.
1. Brown the Butter
First of all, melt butter in the saucepan on medium heat. Cook it until the butter melts and becomes solid again, with a light brown colour and smells like nuts. This results in mouth-watering brown butter icing.
2. Add the Brown Sugar and Milk
After the butter is browned add the brown sugar and mix the mixture with the milk. Cover the bowl and let it boil and then lower the heat. It requires about 2-3 minutes to thicken slightly over medium heat.
3. Add Vanilla and Powdered Sugar
Remove the saucepan from the heat and stir the vanilla extract into the mixture. Allow the mixture to cool for a few minutes before stirring in the powdered sugar with a whisk. This makes the icing very creamy to pour kind of icing that is ideal for drizzling the bundt cake as seen above.
Need more guides on your favourite cakes? Learn How to make Cinnamon-Swirl Snickerdoodle Cupcakes here!
How to Ice a Bundt Cake
Now that we are done with the mixing, baking and cooking, let’s learn how to ice a bundt cake. This is the most fun in the process of making this cake!
The next step is to place your cake on a wire rack, make sure to keep parchment paper underneath to get the beautiful look of flawlessness. Proceed to slowly pour the icing over your cake, allowing it to drip down the sides for full and equal distribution of icing.
Pro tip: if you want extra fun and flavouring add some thin slices of peaches along with a sprinkle of cinnamon over the icing for your extravaganza look and fresh flavour!
Become a pro at frosting! Read this blog here: 6 types of frosting
Serving and Storing Your Peach Bundt Cake
And Voila! Your peach pound cake is ready to be devoured now! It has all the rich flavourings, moist texture and the coolest brown sugar icing glaze making it the perfect dessert for any occasion! This cake is best served warm with some whipped cream (and vanilla ice cream if you have a sweet tooth like me).
Wanna store your leftover peach bundt cake? It's easy, this cake can naturally stay moist for up to 2 days at room temperature (thanks to the sour cream batter). If you want to store it longer than 2 days then put your cake in an airtight box and refrigerate it for as long as 5 days.
And Finally…
Peach bundt cake is a delightful summer dessert that combines the soft sweetness of peaches with the warm richness of brown sugar icing. Whether you're baking it for a family gathering, a summer party, or simply as a weekend treat, this cake is sure to impress. The step-by-step guide makes it accessible for bakers of all levels, and the flexibility of using fresh or canned peaches makes it convenient all year round. Give this recipe a try, and it just might earn a spot in your list of the 20 best bundt cake recipes!
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