You may have noticed, and maybe you haven’t, that things have been quieter
around here lately. (Honestly, I subscribe to so many newsletters and blogs
that I think it takes me a couple of years to realize I haven’t heard from
someone in a while.)
This Peach-Swirled Buttermilk Bundt Cake is my first bake in our new (to
us) house. It’s moist with a fine crumb. The vanilla and almond buttermilk
cake is swirled with a fresh summer peach purée.
The cake is simple enough for a weeknight dessert but is also perfect for a
summer party or potluck.
So, HELLO(!) from the Dallas area. Long story
short medium ;): Mark and I met and married here and have
wanted to move back ever since we moved away 22 years ago.
Fast forward a couple of decades…Jack graduated from college and is happily
working in Dallas. Mark and I both work from home, so it was time. Well, it
took us over a year to find the right house, but yes, it was time!
We’ve been here two weeks and are IN LOVE. Bye, crazy Houston humidity; miss
you never!
I’m not sure what it is. Maybe it’s just moving and getting a fresh
perspective. Maybe it’s moving back to the place where you first lived on your
own, made all the mistakes, but also started your little life. Maybe it’s
being closer to family – living close to Jack is like a dream.
Whatever it is, I feel more myself. More free. More relaxed. More at home in
my skin. In that vein, this space will be more relaxed, too. No more
dragging out backgrounds and props. (I was never any good at that anyway.)
You’ll see food as we eat it. If it’s nighttime…the pictures might be a little dark
and grainy.
Let’s talk cake. As I said, this is a simple cake to make. If you’ve made my
Buttermilk Bundt Cake
in the past, this’ll look familiar.
How to Make Peach Purée for Baking
Making the peach purée is quick…and the end result is delicious. I’m left
wondering why we don’t eat it like applesauce?
Peel and chop the peaches. Heat in a saucepan with a bit of water, lemon
juice, sugar, and a pinch of salt. Cook until the peaches are soft and the
liquid has thickened.
At this point, transfer to a blender or use an
immersion blender
to blend until smooth. Done.
Make the cake, adding peach purée in the center and at the end. Swirl it with a long
wooden skewer into the batter.
Caution: Don’t add too much of the purée as this can throw off the
liquid ratio in the cake. We’ll add more purée to the plates when
serving.
Oh! The cake pan! You obviously don’t NEED to use the
Nordic Ware Tiered Heart Bundt Pan, but is it ever CUTE! There are two sizes. Be sure to buy the
12-cup version
for this recipe, but any Bundt cake pan that holds 10-12 cups will be
fine.
Whatever pan you use, grease and flour the HECK out of it!
YIELD: 12 servings
PREP TIME: 45 minutes
BAKE TIME: 1 hour
for the peach purée:
3 medium-sized peaches, peeled and roughly chopped
juice of half of one large lemon
1 tablespoon granulated sugar
1 tablespoon water
pinch fine sea salt
for the cake:
2 1/2 cups unbleached, all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup salted butter, room temperature
2 cups sugar
2 teaspoons vanilla
1/2 teaspoon almond extract
5 eggs, room temperature
1 cup buttermilk, room temperature
powdered sugar for serving
[NOTE: shake the buttermilk well before measuring.]
Make the peach purée. Place all of the purée ingredients in a small saucepan.
Heat on medium until it comes to a simmer. Continue simmering until the
peaches are softened and smooth (almost like pie filling) and the liquid has
thickened. About 5-10 minutes.
Transfer to a blender or use an
immersion blender
to blend until smooth. Set aside to cool.
Preheat the oven to 325. Grease and flour a Bundt pan. Use shortening to
grease—give the pan a good, generous swipe of shortening with a paper towel,
then use a pastry brush to get every bit of the pan. Flour and tap out the
excess.
Whisk the flour, cornstarch, baking powder, and salt together.
Cream the butter and sugar until light and fluffy. Beat in the vanilla and
almond extracts. Mix in the eggs, one at a time, scraping the sides and bottom
of the bowl as needed.
Add the flour in three additions, alternating with the buttermilk. Mix just
until combined.
Pour half of the batter into the prepared pan. Spoon 2-3 tablespoons of peach
purée on top. Use a long skewer or a table knife to gently swirl. Repeat with
remaining batter and top with 3 tablespoons of peach purée. Gently swirl.
Refrigerate remaining purée.
Bake for 50 minutes to 1 hour, until a toothpick inserted in the center comes
out clean or with moist crumbs. Let cool for 5 minutes in the pan.
After 5 minutes, invert a wire cooling rack on the top of the cake. Use oven
mitts to flip the pan onto the rack. Wait one minute, then remove the pan. The
cake should come out cleanly. If not, run a knife along the edge and try
again.
Let cool completely. When ready to serve, sift powdered sugar over the top.
Swipe each serving plate with peach purée; place cake slices on top.
