The past three weeks have been hectic. My lack of posting is probably the best proof of that. I’ve missed my wordpress blog more than anything in cyber space. I may have lost my ability to blog for a short while but I have not lost my ability to bake. Lord only knows what would happen to me if I could not bake a cake from scratch one day. Anyways, am back, and I’ve this great recipe to share.
Our theme for this month’s bundtamonth was peach. When I baked this cake, I improvised and used my own recipe. I was really not expecting that the cake would be gone so quickly. I baked it last Friday morning; family was graceful enough to let me take some photos before I served it.
Let me tell you, it was gone in seconds. Literally. Really, I don’t regret that it was gone in seconds but I regret not making two of this. Yes two. One for the family and one for myself. Am one greedy person, I know. My family loved it and so did I. It was full of summer flavor from the peaches and blueberries. Of course you cant taste the Greek yogurt, yet it added a lot of moist-ness (is that even a word?) and softness to the cake. Although it contains butter, its still very light to eat one slice after the other. i just don’t know why. My husband joked and asked whether there were drugs in the cake. it just that addictive. Don’t just take my word (or husband’s) word for it. Try it. You’ll love it as much as we did. I can honestly say that this is one of my favorite cake.
Peaches, blueberries and lemon are three flavors that go reallt well together. But I think that any summer fruit combination would also work, You don’t really have to use peach or blueberry to make this cake, other alternatives would be plums and blackberry, or cherries and raspberry, or apricots and dark chocolate chips(I love the last combination). Bottom line, the recipe is quite versatile, you can make this cake with any fruit you have on hand.
I used this Heritage Bundt pan. Not only is it a beautiful Bundt pan, but its also a heavy duty one made with high quality material. I love to bake so much that I honestly have a dozen Bundt pan, this one is my favorite. Its also very easy to clean. If you’re worried about greasing the pan, just use Pam baking spray. Once you use this spray, you’ll never butter and flour another pan for the rest of your life.
P.S. Always remember before baking this cake or any cake, eggs and butter at room temperature.
About Bundtamonth:
For more Peach Bundt Inspiration:
- 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 The 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
- 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
If you’d like to be part of Bundtamonth:
- Bake a bundt using this month’s theme which is peach
- Post it before August 31, 2013
- Use the #BundtaMonth hashtag in your title. (For ex: title could read Peach Cinnamon Swirl Bundt Cake- #BundtaMonth)
- Add your entry to the Linky tool below
- Link back to our announcement posts at Cakeduchess or Bakerstreet
Prep Time: 30 minutes
Cook Time: 50 minutes
Yield: Bundt Cake
This simple and rustic peach Bundt cake uses a combination of peaches, blueberries and lemon, thus making this cake, a perfect summer dessert.
Ingredients
- 2 cups (230g) all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (113g) butter. room temperature
- 1 cup (100g) white sugar
- 2 eggs
- 1 tbsp lemon zest (from about one lemon)
- 1/2 cup (125g) Greek yogurt
- 4 ripe peaches, peeled, pitted and chopped into squares
- 2 tbsp lemon juice
- 1 cup blueberries, fresh or frozen (do not thaw) Glaze
- 1/4 cup peach jam, (I used apricot because its what I had)
- 3 tbsp water
Steps
- Preheat oven to 180C / 350 F / Gas mark 4. Spray a 10 cup Bundt pan with baking spray. Set aside.
- In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.
- In another small bowl, soak the peaches with the lemon juice. Set aside
- In the bowl of stand mixer fitted with the paddle attachment, beat the butter and sugar until creamy, about 5 minutes on medium – high speed. Add the eggs one at a time, beating well after each addition. Add the lemon zest, beat for additional two minutes.
- Reduce the speed to low. Alternate between the flour mixture and the Greek yogurt beginning and ending with flour. Once all the flour is used, turn the mixer off. Using a spatula, gently fold in the peaches, than the blueberries, don’t fold too much else the fruit will be smashed.
- Pour into the prepared baking pan. Bake for 45 – 50 minutes. Once done, cool for 20 minutes, before inverting. To make the glaze
- In a small saucepan, combine the jam and water. Once boiling, remove from heat and poor over the cooled cake.
- Store in an airtight container for up to three days.
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