Georgia peach season is in full swing. Boxes of fresh-picked fruit filled the local farmers market. The scent of the fruit drifted through the air. Vendors happily offered slices for a taste. Perfectly ripe, juicy, sweet peaches begged to be purchased. Thoughts of recipes swirled through my mind. The one that popped to the top of the list was peach spice bundt cake.
My days were filled with spices. A recent bad cold had me sipping hot tea with honey for relief. Chai is my hot tea of choice. The earthy aroma of cinnamon, ginger, and nutmeg comforts the soul. A cake to match the Chai flavors with the freshness of fruit was in order. The moist cake was as comforting as the tea. Summer called for a lighter hand with the spices as too much would be more reminiscent of winter. This is a cake fitting for the season. A simple cinnamon glaze is all that is needed. I served it with whipped cream and some chopped fresh peaches. Double the fruit works for me.
What is your favorite way to enjoy peaches? Do you slice them up and eat as a snack? Perhaps churn a batch of peaches and cream frozen yogurt? Or bake a cake with them? Peach cakes are what August Bundt-A-Month is all about. Scroll down to see the list and join me in visiting each one.
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon fresh grated nutmeg*
- ½ teaspoon allspice
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups granulated sugar
- 6 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup sour cream, at room temperature
- 2 cups diced fresh peaches
- 2 cups confectioners sugar, sifted
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 2 to 4 tablespoons half-and-half or milk
- Preheat oven to 350 degrees F. Grease and flour a 10- or 12-cup bundt pan.
- Whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and allspice in a bowl.
- Cream butter and sugar in a large bowl using an electric mixer on high speed. (I used a hand mixer).
- Add the eggs one at a time, mixing well after each addition.
- Add the vanilla and beat to combine.
- Add the flour mixture in three additions, alternatively with the sour cream in two additions, mixing on low speed until just combined. Do not over mix.
- Stir in the peaches.
- Pour batter into prepared bundt pan and spread batter evenly in the pan. If using a smaller 10-cup bundt pan, only fill pan about ¾ full. You can use the extra batter to make cupcakes.
- Bake for 60 minutes (1 hour) or until a cake tester or toothpick when inserted into the center comes out clean.
- Cool cake in the pan for 15 minutes. Turn out cake on to a wire rack. Cool completely.
- Dust cake with confectioners sugar. Transfer cake to a serving plate. Slice, serve, and enjoy!
- Stir together the confectioners sugar, cinnamon, vanilla, and enough half-and-half or milk to desired consistency. Drizzle glaze over cake. (Thicker glazes will pool on top and not run down sides as much an thinner glazes. Thinner glazes tend to soak into cake also.)
Ready for more bundts? These 15 gorgeous cakes with peaches will be inspiration enough for you to bake with us this month:
- Balsamic Peach Bundt Cake by Kate from Food Babbles
- Bellini Bundt Cake with Champagne Glaze by Stacy from Food Lust People Love
- Brown Sugar Peach Bundt Cake by Veronica from My Catholic Kitchen
- Caramelized Peaches and Cinnamon Bundt Cake by Anuradha from Baker Street
- Cream Cheese and Peach Bundt Cake by Kathya from Basic N Delicious
- Frangipane Peach Bundt by Sandra from Sweet Sensations
- Momotaro Peach Boy Cake by Kim from Ninja Baking
- Peaches and Cream Bundt Cake by Heather from Hezzi-D’s Books and Cooks
- Peach Bundt with Raspberry Jam Swirl by Holly from A Baker’s House
- Peach Bundt Cake with Amaretto Cream Glaze by Roz from La Bella Vita Cucina
- Peachy Buttermilk Bundt by Anita from Hungry Couple
- Peach Cinnamon Swirl Bundt Cake by Lora from Cake Duchess
- Peach Spice Bundt Cake by Renee from Magnolia Days
- Peach Streusel Bundt Cake by Anne from From My Sweetheart
- Vinho Verde Pound Cake with Peaches & Blueberries by Laura from The Spiced Life
Here’s how you can be a part of Bundt-a-Month:
- Simple rule: Bake us a peach bundt
- Post it before August 31, 2013
- Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Peach Bundt)
- Add your entry to the Linky tool below
- Link back to our announcement posts
Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.