For more photos and baking tips, see the full post here: bakeat350.net/2024/07/peach-swirled-buttermilk-bundt-cake-move-to-dallas.html
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.
