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!
Peach-Swirled Buttermilk Bundt Cake
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.
