This Peach Bundt Cake recipe captures the essence of summer with its moist, buttery texture and fresh peach flavor. Each slice offers the sweet, juicy bits of fresh diced peaches embedded within the cake, enhanced by the subtle aroma and taste of real vanilla bean. The cake is soaked with a homemade peach and orange syrup, providing an additional layer of moisture and a burst of citrus that complements the sweet peaches perfectly. This cake is not only delicious but also a beautiful centerpiece for any summer table.
Why You'll Love This
If you adore fruity desserts, this peach bundt cake is a dream come true. It combines the traditional appeal of a bundt cake with the fresh, light flavors of summer peaches. The syrup, infused with peach puree and orange juice, seeps into the cake, ensuring every bite is as moist as it is flavorful. This cake is straightforward to make and is sure to impress with its elegant appearance and exquisite taste.
Perfect Occasion
This Peach Bundt Cake is perfect for a variety of occasions. Serve it at a summer barbecue, a family reunion, or a casual garden party. It's also an excellent choice for afternoon tea or as a special treat after a meal with friends. This cake makes an impressive dessert for bridal showers or birthday celebrations during the warmer months.
Decoration Tips
- Peach Slices: Garnish the top of the cake with fresh peach slices arranged in a circular pattern for a stunning and appetizing look.
- Edible Flowers: Sprinkle edible flowers like marigolds or pansies around the cake for a vibrant, garden-fresh appearance.
- Dust with Powdered Sugar: Just before serving, dust the cake lightly with powdered sugar for a touch of elegance.
- Whipped Cream: Offer a side of freshly whipped cream flavored with a hint of orange zest to complement the peachy flavors of the cake.
Ingredients:
- For the Cake:
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 vanilla bean (split, seeds extracted)
- 1 cup sour cream
- 1 1/2 cups diced fresh peaches
- For the Syrup:
- 1/3 cup fresh peach puree, strained
- 2/3 cup granulated sugar
- 1 tablespoon orange juice
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer or using a hand mixer, cream the butter on medium speed until creamy, about 2 minutes. Gradually add sugar and beat until light and fluffy, about 3 minutes. Add eggs one at a time, fully incorporating after each addition. Beat in vanilla bean seeds.
- Alternately add the flour mixture and sour cream to the butter mixture, starting and ending with the flour.
- Pour half of the batter into the prepared pan. Evenly sprinkle the diced peaches over the batter, then top with the remaining batter, smoothing with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan on a rack for 10 minutes, then invert onto a wire rack over a baking sheet.
- While the cake bakes, make the syrup by combining peach puree, sugar, and orange juice in a small saucepan over medium heat. Stir until the sugar dissolves, about 3-4 minutes.
- Brush the warm cake with the peach-orange syrup, allowing it to soak in before applying more. Let the cake cool completely before serving.
Enjoy this delightful Peach Bundt Cake, a treat that brings the flavors of summer directly to your table with every moist, delicious bite!