I am a little late to the BundtAMonth party, but better late than never. The good news is that I won't be late in the future because I have joined the group so you are guaranteed at least one bundt a month from me. I am super excited to be bundting-along with the other members of the group and getting to know everyone. Special thanks to Laura from The Spiced Life for introducing me to the group.
This months theme was peaches. I really wish that I was able to say that I used fresh peaches just purchased at the Farmers' Market, but the truth is that every peach available here is imported from thousands of miles away. Each time I go to the store I see the boxes of peaches with the slogan "I'm Ripe", but I know that they are just pretending to be ripe. One gentle squeeze told me that the peaches were rock hard, and having been fooled once or twice before, I have found that most of the time they do get soft but they have a mealy texture. I decided not to tempt fate and used canned peaches. At least this way I knew what I was getting and I wasn't paying $10.99 for inedible peaches.
(Printer Friendly Recipe)
- 3 cups flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, room temperature
- 1½ cups sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla bean paste (or 2 teaspoons vanilla extract)
- 1 cup sour cream
- 1 15 oz tin peaches, diced and drained (reserving the liquid), about 1cup
- 1 tablespoon sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 2 teaspoons brandy (optional)
- 3 tablespoons unsalted butter, cold and cubed
- ½ cup flour
- 2 tablespoons dark brown sugar, packed
- 1 tablespoons sugar
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ¾ cup powdered sugar
- reserved liquid from brandied peaches & drained peaches
- Dice the peaches and place in a medium bowl.
- Toss with sugar, vanilla, cinnamon, and brandy.
- Set aside until ready to use.
- In a medium bowl, whisk together the flour, sugars, cinnamon and nutmeg.
- Using a fork, press the cold butter into the mixture until it's the consistency of a course meal.
- Set aside until ready to use.
- Preheat oven to 350℉ degrees.
- Generously grease and flour the inside of a bundt pan, shaking out any excess flour.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt.
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
- One at a time, add the eggs, mixing thoroughly after each addition and scraping down the sides of the bowl.
- Add the vanilla and combine.
- In three additions, add the flour alternating with sour cream.
- Fill the pan about ⅓ of the way with batter.
- Using a slotted spoon to drain the liquid, layer the peaches on top of the batter evenly (reserve the liquid from the peaches).
- Sprinkle the crumble over the peaches.
- Scoop batter on top of the peaches and crumble and smooth out using an offset spatula. Make sure you leave about 1 inch of room from the top of the bundt pan.
- Bake for 60-80 minutes or until a toothpick comes out clean.
- Allow to cool for ONLY 5 minutes in pan before removing a a plate/rack to cool.
- Place powdered sugar in a small bowl.
- Gradually whisk in the reserved brandied peach liquid, and if needed some of the drained peach liquid, until you reach the desired consistency.
- Drizzle glaze over the bundt so it covers the top and drizzles down the edges.
Recipe by ATLATC, adapted from Java Cupcake.